Steps

• In the stand mixer bowl with the flat beater (or in a food processor with blades), put the cold butter from the refrigerator cut into pieces and the sugar. Pulse for a few seconds until you get a sandy mixture.

• Then add the egg and turn on the stand mixer again until it is absorbed into the butter and sugar mixture.

• Finally, add the sifted all-purpose flour and saffron together and a pinch of fine salt.

• Turn on the stand mixer for the last time for a few minutes, incorporating the flour and saffron well with the other ingredients until they are compacted around the beater and come away from the bowl sides.

• Transfer the shortcrust pastry using a dough scraper onto the work surface or counter. Quickly work the dough into a loaf about 3/4 inch high, wrap it in plastic wrap and refrigerate for 30 minutes.

• After the resting time for the shortcrust pastry, take one piece at a time and work it slightly with your hands to make it malleable.

• Place it on a lightly floured work surface and roll it out with the rolling pin to a thickness of 3/16 inch, then use a cookie cutter to cut out the cookies and place them on a baking sheet lined with parchment paper.

• Bake the cookies in a preheated oven at 293°F and bake them in fan mode for 25 minutes. This way, they will cook slowly and not lose their color.

• Once the cookies are baked, remove them from the oven and let them cool. Meanwhile, prepare the chocolate to decorate them.

• Pour the water into a small pot and place it on the stove over low heat.

• Break the chocolate into pieces in a bowl and place it over the small pot with hot water, adding a few teaspoons of water to soften it and make it less dense.

• Occasionally stir the chocolate with the spatula until it is completely melted.

• Using a teaspoon, take a bit of melted chocolate and drizzle it over the cold or slightly warm cookies, then let it set.

• The saffron and chocolate cookies are ready to enjoy whenever you like.