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.
Servings 15 cookies
- 1 Cup whole wheat flour
- 1/2 Cup butter
- 1/4 Cup sugar
- 1/2 Tsp salt
- 1 Tblsp cumin seed
- 1-2 Tblsp milk
- 1/2 Tsp baking powder
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.
- Adjust salt and sugar quantity to enhance the salty or sweet flavor.
- Bake few mins more to get more crunchy cookies.
- You can add cumin seed instead of powder. I added powder so that my daughter can eat.
- 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.
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