• Butter Unsalted Sweet Cream/RedMan | 112564 | 100g
• Sugar Fine | 128889 | 100g
• Golden Syrup | 104214 | 2 tsp
• Plain Flour Unbleached | 128626 | 150g
• Baking Powder | 58601 | 1 tsp
• Pistachio Kernel | 965 | 50g
• Hot Water | — | 1 tsp
• Saffron Powder | — | 0.5g

• Preheat the oven to 175°C.
• Mix the saffron and hot water in a large bowl and let it sit for about 10 minutes.
• Crush, or use a mortar and pestle for the pistachios.
• Whisk together the saffron mixture, room-temperature butter, sugar, and syrup.
• Mix the flour and baking powder into the other ingredients.
• Divide the dough into three parts and shape each part into a log the length of the baking sheet and roughly the thickness of a thumb.
• Place the logs on a baking sheet lined with parchment paper and flatten them slightly with your fingers or a fork.
• Sprinkle the logs with the crushed pistachios and gently press the topping into the dough.
• Bake in the middle of the oven for about 10–12 minutes, depending on the thickness of the saffron slices.
• Remove the baking sheet from the oven and cut the saffron logs into slices, either straight across or diagonally.
• Let the slices cool, then store them in a tin.