Eggless Jeera Biscuits (Cumin Cookies) are perfect to dunk in chai!
1 tablespoon cumin seeds
1/2 cup salted butter (113 grams), at room temperature
1/4 cup granulated white sugar (50 grams)
1 & 1/4 cup all-purpose flour (162 grams)
1/4 teaspoon salt
1 tablespoon milk (only if needed)
Preheat the oven to 350 F degrees. In a baking tray, take 1 tablespoon of cumin seeds and roast them for 3 to 4 minutes at 350 F degrees until nicely fragrant. Set aside.
In the steel bowl of your stand mixer or using your hand mixer, cream together the butter and sugar. Scrape down the sides and bottom of the bowl as needed.
Add the flour, salt and 3/4 tbsp of roasted cumin seeds to the butter and sugar and mix. Reserve the remaining cumin seeds to sprinkle on top of the cookies.
Mix at low speed till the mixture looks smooth and comes together in form of a dough. You may add 1-2 tablespoons of milk here if the dough doesn't come together.
Sprinkle some flour on a flat surface or wooden floor and shape the dough like a flat disc.
Using a roller, roll the dough to 1/4 inch thickness. Cut into different shapes using cookie cutter and sprinkle them with the remaining roasted cumin seeds.
Bake at 350 F degrees for 15 to 20 minutes. Place on wire rack to cool completely. Store the cookies in an airtight container.
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15 дек 2021
