Jeera Biscuits | Cumin Seeds Biscuits with Whole Wheat Flour

Jeera Biscuits (Cumin Seeds Biscuits) are one of the popular Indian biscuits. They are a perfect combination of sweet and salty flavors. The rich aroma of roasted cumin in the biscuits makes them so inviting. They are delectable, crispy and crunchy meaning a perfect tea time snack. These biscuits are prepared with whole wheat flour and are egg free. 

Also try: Choco Chip Cookies or Oatmeal Cookies.

Course: Breakfast or Snacks

Cuisine: Global Cuisine

Time: Preparation – 10 mins, Baking – 20 mins, Total – 30 mins

Servings: makes around 30 small size cookies


  1. Whole Wheat Flour – 1 cup
  2. Roasted Cumin Seeds – 1 tbsp
  3. Powdered Sugar – 1/4 cup
  4. Unsalted Butter – 1/4 cup (at room temperature)
  5. Baking Powder – 1/2 tsp
  6. Baking Soda – 1/4 tsp
  7. Milk – 4-5 tbsp
  8.  Salt – 1/2 tsp.

PS: 1 Cup = 250 ML.

How to make Jeera Biscuits:

  1. Pre-heat the oven to 325 degrees fahrenheit or 160 degrees celsius
  2. Line a baking tray with parchment paper for easy cleanup and saving the biscuits from burning up. Keep aside
  3. Take a mixing bowl. Add butter and sugar. Beat them to a smooth and creamy texture
  4. Add flour, baking powder, baking soda, roasted cumin seeds and salt. Start kneading with your hand
  5. Add 3 tbsp of milk. Knead to a stiff dough. Add more milk as required
  6. Take the dough ball on a lightly floured surface and roll it with a rolling-pin to around 1/4 inch thickness
  7. Cut with a desired shape cookie cutter. Place the biscuits on the baking tray
  8. Bake until crisp, it takes around 18 to 20 mins
  9. Let them cool down at room temperature. Your Jeera Biscuits are ready. Enjoy them with a cup of tea or coffee
  10. They’ll remain good in an airtight container for up to 2 weeks.



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