Line the baking tray with parchment or grease proof paper.
In a deep bowl, sift flour, baking powder. Add salt, cumin and mix well.
200 gms (or) 1.5 cups Whole Wheat Flour, Salt, ½ Teaspoon Baking Powder, 2 Teaspoon Roasted Cumin
In a second bowl, cream butter and sugar with hand mixer or whisk until soft and fluffy. Scrap the sides of the bowl.
100 gms (or) ½ cup Butter, 2 Tablespoons Sugar
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.
2 Tablespoons Milk
Cover the bowl with cling film and keep it in fridge for 15-20 minutes.
After 20 minutes take the dough out of fridge and transfer it to a flour dusted silicone mat.
Now preheat oven to 170 C.
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.
Place the baking sheet in preheated oven.
Bake them for 15 minutes or until the cumin cookies turn to pale golden colour.