Jeera biscuits or cumin cookies are one of my favourite snack. Add a cup of masala chai and it is absolute bliss, especially on a rainy day. It is easy to make and is a good option for baking with kids. Hand them some cookie cutters and let them enjoy making multiple shapes with this dough.
What is to like about these cumin cookies?
I have made these cookies with all purpose flour but it can easily be replaced with whole wheat flour. The cumin flavour works its magic and it is just impossible to stop with just one. So I suggest you make smaller sized cookies so you don’t feel guilty of popping a few of them in your mouth. If you are making for adults then add finely chopped green chillies too to the dough and enjoy them even more.
I adapted this recipe from here and it is an absolute keeper. The best part about these cookies is that they do not spread while baking. Much as I love to eat the buttery spread out cookies, I absolutely hate baking them. I always mess up while spacing them out and often land up with shapeless mishmash cookies. These cookies hold their shape well despite being so buttery and I can cram in as many as possible. That makes my job easier and puts a smile on my face.
Options and Variations
You can replace the cumin in this recipe with any other savoury flavour of your choice and enjoy them. I am thinking about replacing the chilly with some pepper. Kasuri methi should also be a good replacement to the cumin in these cookies.
If you also like cookies just as me, then check out these Rose scented cookies, Quick 3 ingredient butter cookies and Dryfruit Cardamom Cookies.
Cumin flavoured Cookies
Equipment
- OTG or MIcrowave Oven to bake
Ingredients
- 140 gms All purpose flour can replace with whole wheat flour
- 75 gms Butter (salted / unsalted) at room temperature
- 30 gms Sugar
- 1 1/4 tsp Roasted cumin powder
- 1 1/4 tsp Salt
- 1 Green chilly optional
- 1-2 tbsp Milk as needed
Instructions
- Dry roast 1 tsp cumin seeds and then pound them to a coarse mix
- Mix the butter and sugar in a mixing bowl. No need to cream them
- Add the flour, cumin, green chilly and salt and mix well
- Form a soft dough by adding 1-2 tbsp milk as needed. I needed 1.5 tbsp
- Cover and refrigerate the dough for 30 minutes
- Preheat the oven to 185C
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness
- Using a cookie cutter or small cup cut the dough into small sized cookie shapes
- Line a baking tray with parchment and transfer the cut cookie shapes to the tray
- Bake for 10 minutes at 185C and for 5 minutes at 160C till the sides are slightly brown
- Remove the baking tray from the oven. After 10 minutes transfer the cookies to a cooling rack and cool completely
- Store in an airtight container for 4-5 days and enjoy it with a cup of tea
PIN IT FOR LATER
The cumin adds a nice flavor to savory bakes and these cookies must have tasted great.
The flower shaped cookies are so cute. I am a fan of savoury cookies and I am sure these cumin flavoured one would be absolutely.
Perfectly baked and love the floral shape of the cookies.
roasted cumin cookies looks so delicious. I am sure entire house would be so aromatic
Cumin fflavored biscuits sound delicious, Sowmya. Love the beautiful shape you have given them. Chai, bisscut and gupshup. Missing it
So true! Chai tastes better with jeera biscuits and gupshup
Such flavorful cookies. They sure make a great tea time snack.
Amazing cookies – buttery, spicy and addictive. Perfect with chai!
Amazing flavour and I simply love it Sowmya, I love the cumin flavour that comes from these cookies..as you suggested making a smaller size is recommended..:)
I love cumin cookies and they pair perfect with tea. You cookies are perfect. They look butter and crunchy!