Preheat oven to 170 degrees. Keep a baking pan ready.

Combine the flour, salt and baking powder in a bowl.

In another bowl, beat the saffron water, oil and sugar till sugar is dissolved.

Add the egg and beat till fluffy. Beat in the milk.

Pour the wet ingredients into the dry ingredients and fold in till the whole mixture is moist. The batter will be thick.

Drop spoonfuls on the ungreased baking sheet and leave a little space between the cookies.

Bake for 12 to 15 minutes till the bottom is slightly browned.

Place on a cooling rack and allow to cool completely before storing in an air tight container.