INGREDIENTS
1
Egg (1.8 oz / 50 g)
1
About 30 threads of saffron
2 cups
All-purpose flour
1 tsp
Baking soda
1/2 cup
Brown sugar, packed light
1/2 cup
Granulated sugar
1 tsp
Kosher salt
1/2
Vanilla bean
1/2 tsp
Vanilla extract
1/2 cup
Butter, unsalted
2 tbsp
Milk