Jeera Biscuits - Eggless Cumin Cookies
Buttery, crumbly and eggless, indian style biscuits or cookies made with a cumin seeds flavored dough.
Ingredients
- 1.5 cup all purpose flour
- ¼ cup fine semolina
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cumin seeds
- 8 tablespoon unsalted butter cold, cut into cubes
- 3 tablespoon any neutral oil
- 3-5 tablespoon cold milk as needed, to bring together the dough
Instructions
- In a bowl, sift the flour, semolina, sugar, salt, baking powder & soda together.
- Add the sifted flour mixture in a food processor fitted with the metal blade. Add the cumin seeds & cold butter cubes. Pulse for a minute or so till the butter becomes pea sized.
- Remove the metal blade and fit the dough blade into the jar.Add the oil.
- Start the processor and add cold milk 1 tablespoon at a time till the dough just comes together.Stop.The dough might be slightly sticky but thats okay.
- Take out the dough and bring it together on a floured surface. Don't knead.
- Divide into two equal portions. Form logs with each portion. Wrap the logs in a parchment sheets or plastic cling films. Refrigerate for at least 30 minutes till firm and ready to be cut into slices.
- Preheat oven to 325F/ 165C. Line cookies sheet with parchment/ wax paper. You might need 2 baking sheets or you can bake them in two batches.
- While the oven is preheating, take out the cold dough logs and using a sharp knife, cut cookies about ¼" thick. Try to cut as uniform size as possible. Do not cut very thick slices else cookies will be raw while baking.
- Arrange the cookies on the sheet about 2" apart. Bake in the preheated oven for 18-22 minutes till the cookie bases start turning brown and the top changes color. I personally like my cookies slightly overdone so I baked them for few extra minutes.
- Let cool on the sheet before storing them in air tight containers for up to 2 weeks. Serve with hot tea or coffee.
Tried this recipe?Let us know how it was!