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.
Cumin flavoured Cookies
- OTG or MIcrowave Oven to bake
- 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
- 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
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