Jeera Biscuits Recipe Eggless – Jeera Cookies | Zeera Biscuit Recipe | Cumin Cookies Recipe – Melt in the mouth buttery biscuits with a crispy texture, a perfect combination of sweet & salty flavours with a rich aroma of roasted cumin. They are the perfect teatime companion.
Do you love Jeera biscuits with your tea or coffee? If you always wondered how to make jeera biscuits at home, here is your answer for those bakery style melt in the mouth Jeera Biscuits. Make them at home with this super easy Jeera Biscuits recipe with step by step instructions that don’t require much effort from your side. Comfort teatime snack, which never fails to seduce the taste buds.
Now these biscuits primally are butter and sugar, so you can’t call them healthy even if you replace plain flour with whole wheat flour. These biscuits can be prepared with just plain flour, whole wheat flour or a mix of both and are egg free. They are flavoured with roasted cumin seeds which is where all the flavour for this recipe comes from. What makes it different is also the addition of some extra salt that you would not normally add in a cookie recipe. Though the recipe calls for 1/2 tsp salt, I prefer to add 1 tsp of salt as it balances the sugar in the recipe making it a perfect tea time accompaniment and also this is the reason why it is called as namkeen biscuits aka savoury biscuits.
Easy steps to follow for
Jeera Biscuits Recipe
Prep Work:
- Slightly roast the cumin seeds in a pan over medium heat & set aside. Make sure they release the aroma, but don’t get darker in colour.
- Pre-heat the oven to 180°C/350 degrees Fahrenheit.
- Line a large baking tray with parchment paper and keep aside
Let’s make the Cookie Dough:
- To a sieve, add flour, icing sugar, salt, custard powder and sift well into a large bowl.
- To this, add roasted cumin seeds. Reserve the remaining cumin seeds to sprinkle on top of the cookies. Mix well.
- Now, add softened butter to this and mix well. it’ll be crumbly.
- Combine all to form a dough. At this stage if you find that the dough a bit dry and not forming into a dough, then you may add 1-2 tablespoons of milk until combined. Do not over knead.
- Combine it into a cookie dough using your hands.
- Transfer it to your worktop. Roll cylindrical or flatten it out to form a circular disc. Cling wrap and let it refrigerate for 1 to 2 hours.
- After one hour, unwrap & slice cylindrical chilled dough to even thickness of 1/4 inches. You can also roll out the chilled dough to even thickness of 1/4 inches. Cut out desired shapes using your favourite cookie cutter. Watch video to see how I make the cookies with stripes.
- Transfer to a baking tray lined with parchment paper.
- Bake in a pre-heated oven of 180°C/350 F for 16-20 mins until golden on the sides and pale in the centre.
- You can always re-roll the scraps, cut using a cookie cutter and bake.
- Once baked let it stand in the baking tray itself for another 3-5 mins and then transfer to a wire rack to cool completely. They will harden & crisp up after cooling down.
Storage & Make Ahead Option:
- Store in an airtight jar only after they cool down completely.
- The baked Jeera Biscuits stays fresh for up to 10 days in an air tight container on the counter top.
- You can make the cookie dough ahead of time and freeze it for up to 2 months. Just thaw the dough a bit whenever you want to make and then roll and cut out the cookie dough as mentioned in the post.
Serving:
- Serve Jeera Biscuits with a cup of Masala Chai or Coffee….Perfect teatime companion!!
Jeera Biscuits Recipe Eggless - Jeera Cookies | Cumin Cookies Recipe
Ingredients
- 150 grams All Purpose Flour
- 50 grams Icing Sugar
- 3/4 tsp Salt
- 150 grams Butter
- 1 tbsp Custard Powder
- 2 tbsp Roasted Cumin Seeds Divided
- 1-2 tbsp Milk Only if required to make the dough
Instructions
- Slightly roast the cumin seeds in a pan over medium heat & set aside. Make sure they release the aroma, but don't get darker in colour.
- Pre-heat the oven to 180°C/350 degrees Fahrenheit.
- Line a large baking tray with parchment paper and keep aside
- To a sieve, add flour, icing sugar, salt, custard powder and sift well into a large bowl.
- To this, add roasted cumin seeds. Reserve the remaining cumin seeds to sprinkle on top of the cookies. Mix well.
- Now, add softened butter to this and mix well. it’ll be crumbly.
- Combine all to form a dough. At this stage if you find that the dough a bit dry and not forming into a dough, then you may add 1-2 tablespoons of milk until combined. Do not over knead.
- Combine it into a cookie dough using your hands.
- Transfer it to your worktop. Roll cylindrical or flatten it out to form a circular disc. Cling wrap and let it refrigerate for 1 to 2 hours.
- After one hour, unwrap & slice cylindrical chilled dough to even thickness of 1/4 inches. You can also roll out the chilled dough to even thickness of 1/4 inches. Cut out desired shapes using your favourite cookie cutter. Watch video to see how I make the cookies with stripes.
- Transfer to a baking tray lined with parchment paper.
- Bake in a pre-heated oven of 180°C/350 F for 16-20 mins until golden on the sides and pale in the centre.
- Once baked let it stand in the baking tray itself for another 3-5 mins and then transfer to a wire rack to cool completely.
Recipe Video
Notes
- You can use salted butter as well, then make sure to skip/reduce the salt accordingly from the recipe.
- Adjust salt & sugar quantities to your liking.
- If you do not have icing sugar, please powder your regular sugar and then use.
- You can replace whole wheat flour with all-purpose flour or also use a mix of both.
- It is important that you use softened butter so that it easily mixes with the sugar without incorporating too much air into the batter which in turn causes the cookie to spread.
- Use freshly roasted cumin seeds as it brings in so much flavour.
- Never knead a cookie dough, it causes gluten to develop which changes the texture of the baked cookie.
- Milk mentioned in the recipe is just optional. If you find that the dough is dry and not coming together, only then add a tsp of milk at a time till you form a dough.
- Roll or slice the dough evenly so that the cookie bakes evenly.
- Don't forget to preheat the oven & line the tray with parchment paper. Always bake in the middle rack to make perfect cookies.
CHECK OUT OTHER BAKING RECIPES FROM BLOG:
You might also want to check out my other version of Jeera Biscuits.
And many more to come!!…..Stay Tuned!!
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Happy Cooking 
Cheers!!
Padma.
