Jeera Biscuits – a crunchy slightly sweet and salt biscuits flavoured with cumin that makes a perfect snack for kids and a teatime munchies for adults. This eggless bakery biscuits recipe is one of the easy snacks to bake with kids.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box underneath the text section. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
This typical Indian bakery style salt biscuits are often termed biscuits and cookies interchangeably. However, in India, these are popularly known as jeera biscuits.
I've used lightly roasted and crushed cumin to add a nice toasted aroma and infuse mild earthy flavour. The crunchy texture, lovely flavour and appetising aroma of cumin make even the pickiest kids to binge without any fuss. Serve these irresistible savoury atta biscuits to your guests and see how it disappears within minutes!
Jeera Biscuits Recipe Variations
A teaspoon carom seeds (ajwain) adds a lovely flavour and taste to these savoury biscuits.
I've used wheat flour to make these jeera cookies heathy but feel free to substitute it with plain flour (all-purpose flour).
For the vegan version, substitute milk with coconut milk and butter with vegan butter/ coconut oil. However, you may have to use little more or less milk to make a dough depending on the type of butter or oil you use.
How to store cumin cookies
Store these atta biscuits in an airtight glass jar for up to two weeks.
Allow cumin cookies to cool down completely before you transfer them to a jar to prevent condensation which makes biscuits soggy.
Place a piece of fresh white bread in biscuit container to keep them fresh. Bread absorbs moisture and helps to keep biscuits crunchy.
Watch how to make jeera biscuits
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Flour: Wheat flour has been used here to make it a healthy.
Cumin: Roasted and crushed cumin is used in this recipe. Lightly crushed cumin imparts mild earthy flavour and lovely aroma. Ensure cumin are gently roasted at low heat and are not burnt.
Butter: I've used unsalted butter, feel free to use vegan or salted butter. Be aware that you may have to reduce or completely skip the salt if you use salted butter.
Salt, Sugar & Baking Powder: Salt to taste and sugar to give a touch of sweetness to the biscuits. Baking powder, a leavening agent helps the dough to rise when baked.
Milk: Regular full-fat dairy milk has been used to make a dough. Add just as much required to make a dough.
1 & 2. In a deep bowl, sift flour, baking powder. Add salt, cumin and mix well.
3. In a second bowl, cream butter and sugar with a hand mixer until soft and fluffy.
4. Add little milk and work through using hands until the mixture comes together to form the dough.
5. Cover the bowl with cling film and keep it in the fridge for 15 minutes.
6. Place dough on a silicone mat or clean surface, cover with parchment/greaseproof paper and roll it.
7. Cut into round or any desired shape. Collect the leftover dough and roll out and cut them into desired shapes.
8. Transfer the cookies on to the parchment-lined baking sheet. Preheat oven at 180 C and bake them for 15 minutes until the cumin cookies turn a pale golden colour.
Let jeera biscuits cool down completely on a wire rack and then serve these bakery biscuits with milk for kids and with chai for adults.
Tips and tricks
It is essential to use butter that is softened to room temperature. With softened butter, the fat can be easily creamed together with sugar and also helps jeera cookies to cook evenly.
You may have to add a little salt or leave out if you are using salted butter.
Resting the dough in the fridge for 15 minutes is an important step and absolutely necessary to solidify the fat content to prevent biscuits from spreading while baking. Resting also helps the flour to fully absorb moisture resulting in better texture and a consistent bake.
Let the savoury biscuits cool down to room temperature before you store them in an airtight container. These crunchy jeera biscuits stay fresh for up to two weeks at room temperature
Depending on the quality of flour you may need little more or less milk. Do not add all of it at once, start with 1-2 tablespoon and then add more until the mixture comes together to form a thick dough.
Number of atta biscuits you yield depends on the size and thickness of cookies.
Before you store these savoury biscuits in freezer/airtight container, ensure biscuits are cooled down completely to prevent condensation which makes cookies soggy.
Ensure butter is softened to room temperature.
Cup measurements are approximate, I would suggest to weigh the ingredients and follow metric measurements for accuracy.
More Kid-Friendly Recipes
Jeera Biscuits (Cumin Cookies)
1 cup = 250ml ; 1 tablespoon = 15ml ; 1 teaspoon = 5ml
- 200 gms (1.5 cups) Wheat Flour
- 2 teaspoon Roasted Cumin crushed
- as required Salt
- ½ teaspoon Baking Powder
- 100 gms (½ cup) Butter
- 2 tablespoon Sugar
- 2 tablespoon Milk
- Before you get started, scroll up a little and watch a quick recipe video.
- Check the notes and tips at the bottom of the recipe for extra info and help.
- Line the baking tray with parchment or grease proof paper.
- In a deep bowl, sift flour, baking powder. Add salt, cumin and mix well.
- In a second bowl, cream butter and sugar with hand mixer or whisk until soft and fluffy. Scrap the sides of the bowl.
- Add the flour mixture and continue to whisk until it resembles light crumble texture.
- Add little milk and work through using hands until the mixture comes together to form the dough.
- Cover the bowl with cling film and keep it in fridge for 15-20 minutes.
- Take the dough out of fridge and transfer it to a flour dusted silicone mat.
- Cover the dough with parchment/grease proof paper and roll out the dough.
- Cut into round or any desired shape. Collect the left over dough and roll out and cut them into desired shapes.
- Transfer the cookies on to the parchment lined baking sheet.
- Preheat oven at 170 C and bake them for 15 minutes until the cumin cookies turn to pale golden colour.
Tips and tricksIt is essential to use butter that is softened to room temperature. With softened butter, the fat can be easily creamed together with sugar and also helps butter coconut cookies to cook evenly. You may have to add a little salt or leave out if you are using salted butter. Resting the dough in the fridge for 30 minutes is an important step and absolutely necessary to solidify the fat content to prevent biscuits from spreading while baking. resting also helps the flour to fully absorb moisture resulting in better texture and a consistent bake. ** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
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KEEP IN TOUCH
Do let me know if you try these savoury biscuits. I love to get feedback from readers.