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.