Jeera Biscuit | Cumin Cookies Recipe | How To Make Jeera Biscuit

Jeera biscuit or cumin cookies I have been baking since 2007. They are crunchy, sweet and salty at the same time. Made with whole wheat flour makes them healthier with my evening tea. First time when I saw these on Sunita Bhuyan's blog and baked them, we fell in love with these crunchy, salty and sweet jeera biscuits or cumin cookies instantly.

These are very easy to make, you can adjust the flavors as per your taste. If you want the more salty taste than add a lesser quantity of sugar and more salt. In case want a sweeter side then reduce salt and add more sugar. Doing such little changes makes jeera biscuit or cumin cookies taste differently yet enjoyable. Baking for a longer time makes them crunchier side, so if you want your cookies soft then bake them for less time.

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If you try this recipe then we would love to see your creation. Do share a photo with us on code2cook2017@gmail.com or tag me at Instagram @code2cook using hashtag #code2cook.

Let see how I made this crunchy jeera biscuit or cumin cookie.

Jeera Biscuit | Cumin Cookies Recipe

Ingredient                                                                                   15 cookies

1 Cup whole wheat flour
½ Cup butter
¼ Cup sugar
½ Tsp salt
1 Tblsp cumin seed
1-2 Tblsp milk
½ Tsp baking powder

Method

1. First of all dry roast the cumin seeds and crush them. This time I used cumin powder which was not visible and my daughter ate without fuss.
2. Grind sugar to make it a fine powder. It spreads evenly in the dough.
3. In a mixing bowl take flour, butter, sugar, salt, baking powder and cumin seed powder. Combine well and make a soft dough. Add milk if the mixture is separating.
4. Now roll it in a form of a log and wrap in cling film. Keep this log in the fridge for 30 minutes.
5. After 30 minutes take out the log from the fridge and cut them with 5mm thickness.
6. Preheat oven at 350F or 170C.
7. Grease a cookie sheet and line all the cut cookies on the sheet.
8. Bake them for 12-15 minutes. If you need more crunch then bake for another 3-4 minutes.
9. Let the cookies come down at room temperature. They are very soft in texture as soon as they come out of the oven.
10. Jeera biscuit or cumin cookies are ready to serve.

Note

1. Adjust salt and sugar quantity to enhance the salty or sweet flavor.
2. Bake few mins more to get more crunchy cookies.
3. You can add cumin seed instead of powder. I added powder so that my daughter can eat.
4. After making a dough you can directly cut cookies. Just divide dough into two parts. Roll down like flatbread and cut with your desired cookie cutter.

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Jeera Biscuit | Cumin Cookies Recipe

Jeera biscuit or cumin cookies I have been baking since 2007. They are crunchy, sweet and salty at the same time. Made with whole wheat flour makes them healthier with my evening tea. First time when I saw these on Sunita Bhuyan’s blog and baked them, we fell in love with these crunchy, salty and sweet jeera biscuit or cumin cookies instantly.

5 from 6 votes

Print Pin Rate

Course: Snack

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 15 minutes

Keeping n the fridge: 30 minutes

Total Time: 25 minutes

Servings: 15 cookies

Calories:

Author: Bhawana

Ingredients

• ▢ 1 Cup whole wheat flour
• ▢ ½ Cup butter
• ▢ ¼ Cup sugar
• ▢ ½ Tsp salt
• ▢ 1 Tblsp cumin seed
• ▢ 1-2 Tblsp milk
• ▢ ½ Tsp baking powder

Instructions

• First of all dry roast the cumin seeds and crush them. This time I used cumin powder which was not visible and my daughter ate without fuss.
• Grind sugar to make it a fine powder. It spreads evenly in the dough.
• In a mixing bowl take flour, butter, sugar, salt, baking powder and cumin seed powder. Combine well and make a soft dough.
• Now roll it in a form of a log and wrap in cling film. Keep this log in the fridge for 30 minutes.
• After 30 minutes take out the log from the fridge and cut them with 5mm thickness.
• Preheat oven at 350F or 170C.

  Grease a cookie sheet and line all the cut cookies on the sheet.
• Bake them for 12-15 minutes. If you need more crunch then bake for another 3-4 minutes.
• Let the cookies come down at room temperature. They are very soft in texture as soon as they come out of the oven.
• Jeera biscuit or cumin cookies are ready to serve.

Notes

1. Adjust salt and sugar quantity to enhance the salty or sweet flavor.
2. Bake few mins more to get more crunchy cookies.
3. You can add cumin seed instead of powder. I added powder so that my daughter can eat.
4. After making a dough you can directly cut cookies. Just divide dough into two parts. Roll down like flatbread and cut with your desired cookie cutter.

Nutrition

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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Sending this to Srivalli's Kid's Delight event, guest hosted by Ritu themed on Movie Time Munchies
This is my entry for BM 90 Week 3 Day 1.