All Purpose Flour: 1/2 cup OR 8 tbsp
Ghee: 3.5 tbsp
Sugar: 3 tbsp
Saffron threads: 1/4-1/2 tsp
Warm Milk: 1 tsp
I allowed them to cool completely on the baking sheet itself which made them a little crunchy.Also while baking you can see the cookies expanding a little and turning flaky.I suppose its because of the use of ghee.As for the taste,it feels like we are biting into an Indian sweet laden with ghee or rather baked Mysorepak made from flour instead of besan!!.Well the cookies are onway to JFI-Saffron,an event by Indira of Mahanandi and currently hosted by DK of ChefInYou.