Quick and easy to make. The quantities struck me as a bit on the small side - I doubled it for my family of four and it was just right. Maybe we're just greedy...

I haven't given this five stars, as I felt the quantity of flour was slightly out (I needed to add in a good deal more than the recipe called for) and it would have been good to know how enormous the 'loaf' would have been, so I could scale down a bit! Having said that, this is a gorgeous bread. I don't agree that it requires less saffron; it's just enough that it can be tasted as a proper ingredient in the cake, but not so much that it overpowers other flavours. The golden colour the saffron imparts to the bread is beautiful also. I added a handful of dried fruit to this recipe, which I think a couple of other people did too, and have found that citrus peel goes especially well with the lemon-zest in the bread mix. It does make an *enormous* loaf, but I'll definitely factor that in when I make this again. The double-proving worked really well and I would recommend that anyone trying this uses very strong white bread flour, as this gives a superb structure to the bread. Fantastic, thanks.

best ever cookies. just made them! i added a pinch of cinnamon to the dough. it's so fragrant and tasty

GORGEOUS, DELICIOUS, MUST TRY IF YOU HAVEN'T ALREADY!!

Delish! I mixed quantities about a bit (basically threw everything in!) and it was still yum-tastic. Also, instead of green pepper I put in aubergine and carrots to make it a bit more substantial. Will definately be making again...

Amazing! Had great fun making them (such stickiness..!), even more pleasure in consuming them.... mmm.. Straight out of the oven they were deliciously gooey soft and sweet, 4 hours later just as delicious! Will most definately use this recipe again and again...

the absolute best cookie ever! try it with dark chocolate chunks and nuts as well!

The golden merinque make it taste the best and with fresh blueberrys MMMMMMMMMMMMMMMM. It tastes good.