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Jeera Biscuits Recipe Eggless - Jeera Cookies stacked
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Jeera Biscuits Recipe Eggless - Jeera Cookies | Cumin Cookies Recipe

Crispy buttery biscuits with a perfect combination of sweet & salty flavours along with aroma of roasted cumin. They are the perfect teatime companion.
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Cookies / Biscuits, Snack
Cuisine: Indian
Keyword: Jeera Biscuits, Jeera Cookies, Cumin Biscuits, Zeera Biscuits, Cumin Coookies
Author: Padma Veeranki

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.