Jeera Biscuits | Cumin Seeds Biscuits

Jeera Biscuits (Cumin Seeds Biscuits) are one of the popular Indian biscuits. They are a perfect combination of sweet and salty flavors and the rich aroma of roasted cumin 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. 

Tips:

  1. You can use salted butter as well, then make sure to skip the salt from the recipe
  2. You can replace whole wheat flour with all-purpose flour.

Also try: Choco Chip Cookies or Oatmeal Cookies.

Course: Breakfast or Snacks

Cuisine: Global Cuisine

Time: Preparation – 20 mins, Baking – 20 mins, Total – 40 mins.

Servings: makes around 25 small size cookies

Ingredients:

  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 or softened)
  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 350 degrees Fahrenheit or 180 degrees Celsius
  2. Line a large baking tray with parchment paper and 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. Mix well, it’ll be crumbly
  5. Now add milk in portions and knead to make 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. Cut with a desired shape cookie cutter. Collect the scrap and repeat the process
  7. Place the biscuits on the baking tray and bake until crisp, it takes around 18 to 20 mins
  8. Let them cool down at room temperature. Your Jeera Biscuits are ready. They’ll remain good in an airtight container for up to 2 weeks.

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