Melt the butter in a saucepan or microwave. Let it cool to room temperature.

In a mixing bowl, sieve in the icing sugar over the melted butter. Mix with a spatula or whisk until smooth.

Add the plain flour and stir until the dough forms a ball

Split the dough in half (100 grams each) . In one half add 1 ½ teaspoons of the saffron infused milk and combine. In the other half add in 1 ½ teaspoons of rose syrup and ¼ teaspoon of cardamom powder.

Prepare a large baking tray with greaseproof paper or a baking sheet.

Fit a large star nozzle into a piping bag and fill with one of the doughs. Pipe the cookies onto the baking sheet. Pipe and slightly twist to release the dough before it may be slightly sticky. Don’t worry about having a pattern on the top because this is going to be covered.

Repeat until the dough is finished them using then clean the star nozzle and place the other dough in a piping bag. Repeat the process with the other dough. Pipe the cookies directly onto the tray. No need to space them far apart—they won’t spread.

Sprinkle some chopped almonds on the kesar cookies and chopped pistachios on the rose cookies.

Chill the piped cookies in the fridge for 10 minutes.

Meanwhile, preheat the oven to 180°C (160°C fan).

Bake the cookies for 12–15 minutes until lightly golden.

Allow to cool for 15 minutes. The cookies are ready to serve.