Heat an empty pan and then take it off the heat. Toss in the Saffronly saffron threads in to the pan till it becomes crispy (roughly 30-45 seconds) and then grind it with the back of a spoon in a small bowl.
Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs.
Add in the orange zest and ground Saffronly saffron and then squeeze until it comes together as a dough.
Wrap the dough in cling film and chill for 30 minutes minimum.
On a lightly floured surface, use a to roll out the dough to ½ cm thick. Cut into your desired shapes, place on a baking tray covered in greaseproof paper.
Place baking tray in the fridge for 20 minutes so the biscuits keep their shape. Bake for 15mins until pale golden brown. Remove the shortbread from the oven and leave to cool on the tray for 10 mins before moving to a cooling rack to cool completely.
To decorate melt the dark chocolate and drizzle over the biscuits (You could use milk or white chocolate too!) and sprinkle the sprinkles when the chocolate is melted.
