Jeera Biscuits | Indian Cumin Cookies
Jeera Biscuits (cumin cookies) are sweet, salty, crispy, crunchy and crumbly Indian bakery style eggless cookies, flavored with roasted cumin seeds.
Servings 18 jeera biscuits
Calories 85kcal
Ingredients
- 1 cup +2 tablespoons allpurpose flour/maida, (spooned and leveled), 160 grams
- 1/2 cup softened unsalted butter, 113 grams
- 1/4 cup powdered sugar/confectioner's sugar, 35 grams
- 1 tbsp cumin seeds
- 1/4 to 3/4 tsp salt
- 1-2 tbsp milk, if required
Instructions
- Place the butter on your countertop until it reaches room temperature and is softened. You do not want it to be too soft. It should have some resistance when you push a finger through it. Dry roast the cumin seeds on a skillet until fragrant. Transfer to a plate to cool completely. Then transfer to your work surface and crush it lightly with the help of a rolling pin.
- Sift the flour in a mixing bowl. Add 3/4 of the crushed cumin seeds, along with the salt.
- Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy.
- Now switch to the lowest speed and add the flour in 3 parts. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much.
- Shape the dough in a disc and wrap in a cling film. Refrigerate it for 15-30 minutes to make it workable.
- Preheat the oven to 180 degrees C/350 degrees F. Line a baking sheet with parchment paper or Silpat. Remove the disc from the refrigerator, place between 2 parchment papers and roll it to 1/4 inch thickness. Sprinkle the remaining cumin seeds, and gently press int the dough. Cut out desired shapes using a cookie cutter. Collect the scraps, form a disc, and repeat the same procedure or make small balls from the scraps and flatten them between your palms.
- Transfer the cookies with the help of an offset spatula on the baking sheet at least 2 inches apart.
- Bake for 12 -15 minutes or 15-18 minutes for crispier cookies. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely. Jeera biscuits will last for about two weeks in an airtight container.
Notes
- If you don’t prefer salty cookies, use only 1/4 tsp salt or up to 1 tsp of salt if you prefer saltier cookies. I've used 3/4 tsp of salt.
- You can use whole wheat flour in place of all-purpose flour for whole wheat jeera biscuits. Simply adjust the consistency of the dough with milk by adding 1 tbsp milk at a time. With all-purpose flour, I didn’t need to add any milk.
- You can roll out the dough a little thicker if you like chunkier cookies. Baking time will increase, so keep an eye.
- Nutrition Disclaimer: Nutrition facts are approximate values calculated using an online nutrition calculator. If you rely on them for your diet, please use your preferred nutrition calculator.
- Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
Nutrition
Serving: 1cookie | Calories: 85kcal | Carbohydrates: 8.6g | Protein: 1g | Fat: 5.3g | Saturated Fat: 3.3g | Cholesterol: 14mg | Sodium: 134mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 1.7g | Calcium: 6mg | Iron: 1mg