Jeera Biscuits (Cumin Cookies)

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 bakery biscuits recipe is one of the easy snacks to bake with kids.

Prep Time15

Cook Time15

Resting Time15

Total Time45

Course: Snack

Cuisine: Indian

Diet: Vegetarian

Servings: biscuits

Calories: 56kcal

Author: Samyuktha

Equipment

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

200 gms (or) 1.5 cups Whole Wheat Flour
2 Teaspoon Roasted Cumin crushed
Salt as required
½ Teaspoon Baking Powder
100 gms (or) ½ cup Butter
2 Tablespoons Sugar
2 Tablespoons Milk

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Instructions

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.

Notes

Quantity: The number of cumin biscuits you yield depends on the size and thickness.

Measurement: Cup measurements are approximate, I would suggest weighing the ingredients and following metric measurements for accuracy.

Soft biscuits: Do not worry if jeera cookies are soft when taken out of the oven, they will turn crunchy after they cool down completely.

Tips and tricks

Butter: 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.

Salt: You may have to reduce salt or leave it out if you are using salted butter.

Rest: 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.

Knead: Ensure not to knead the dough as it results in dense and hard cookies. Just the ingredients must come together to form a dough.

Liquid: Depending on the quality of flour you may need a little more or less milk. Do not add all of it at once, start with 1-2 tablespoons and then add more until the mixture comes together to form a thick dough.

** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

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