Preheat the oven to 180°C (160°C fan, gas mark 4).
In a large mixing bowl rub in the flour, and butter using the tips of your fingers until you create a very fine crumble.
Add the Saffronly saffron to the milk and heat in the microwave for 1 min.
Add the saffron milk mixture and all the other ingredients to the bowl with the flour and butter and mix until it comes together as a dough. Avoid overmixing.
Once combined turn it out onto a lightly floured clingfilm, wrap and leave in the fridge for at least 20mins.
Take the dough out the fridge and roll the dough out to a thickness of about 1/4cm.
Using an 8cm cookie cutter, cut out your desired shapes from the dough and place onto a baking tray lined with parchment paper. (Note: if the dough is a bit soft to handle then roll the dough out on the parchment paper, cut the shapes and removed the excess dough and then place the parchment paper on the baking sheet.)
Put the shaped biscuits back into the fridge for 10 mins so they hold their shape.
Place in the oven and bake the biscuits for Approx 12 minutes until golden brown.
Cool on a cooling rack fully before packing in an airtight box.
