Zeera Cookie/Jeera Cookie/How to make cumin cookie/Eggless Jeera Cookies19 Dec, 2017
- Servings : 15 piece
- Prep Time : 50 min
- Cook Time : 15 min
Today I am sharing Cumin cookies/jeera biscuits recipe. These cumin/jeera biscuits do not need any introduction. Every one of us would have tasted these crunchy delicacies during our childhood days.
Normally, people say cookies and biscuits are same. Just the difference of name variation. But not, cookies are more moist and soft inside but biscuits are crispy and flaky, biscuit can be salty or sweet.
Cumin biscuits are typically Indian style cookies which are heavily flavored with roasted cumin little sweet and little salty. These jeera biscuits are a perfect balance of lightly sweet and salty flavors and go well with tea at any time of the day.
Cumin is one of the most widely used spices in Indian food preparation. It has a warm flavor and strong rich aroma. The aroma of baking cookies with roasted cumin would make anyone drool.
These cookies are easy to make and are egg free. These are made up with all-purpose flour, sugar, butter and flavored with the rich aroma of jeera mixed them and prepare a dough. Wrapped the dough with butter paper and refrigerated about 30 minutes and then make a small ball or rolled and cut them into the desired shape. Bake them for about 15 minutes until becoming golden brown in color and crispy in texture and yes, they are ready. No other special technique is required for this cookie.
These crispy, crunchy, sweet and salty biscuits are ready to serve as a tea time snack. It is light and flaky cookies. Make them in bulk and store in airtight container to enjoy them for next few days.
All Purpose flour 1 ¾ cup Butter ½ cup Salt 1 tsp. Cumin seeds 1 tsp Baking powder ¾ tsp. Milk 2 tbsp. Baking Soda ½ tsp. Sugar ½ cup
Heat a pan over medium heat and add 1 ¼ tsp of cumin seeds and dry roast them till slight aroma starts. Lightly crushed it with rolling pin.
In the large strainer add All-purpose flour/maida, baking soda, and baking powder.
Add salt and sieve the dry ingredient
Add freshly grounded cumin and mix well.
In another large bowl, add sugar and beat it on medium speed. Mix well until it becomes smooth and creamy.
Add half part of the dry ingredient.
Mix well. Add rest of the dry ingredients
Add 2 tbsp of milk. Mix well with hand and make a dough.
Divide the dough into 2 parts (I made 24 cookies if you want 12 then skip this step). Wrap the dough with butter paper or cling paper and keep it in the refrigerator for 30 min.
Preheat the oven to 160° C. Line a baking tray with parchment paper. After 30 min takes the dough from the refrigerator and shapes it as your choice. I have just pinched out lime size ball, just roll it in between my palm and then lightly flatten it.
Place the cookies on the greased baking tray. Bake these cookies at 160in a pre-heated oven for 18-20 minutes or till they turn nice and crisp. Remove from oven and transfer cookies on a wire rack. Once it comes at room temperature, they are ready to enjoy.
Serve at room temperature with a hot cup of tea/coffee. You can store them in an airtight container or a cookie tin for up to 2 weeks.
1. You can use carom seeds(ajwain) instead of using cumin seeds.
2. If you like the whole bite of cumin seeds then you don’t need to crush the roasted cumin seeds.
3. You can use hand whisk if you don’t have the electric mixer.
4. You can adjust the quantity (half or double).
5. Add more milk if needed.
6. You can roll the dough and cut them into any shape you like.
7. The baking time varies with each oven. Also based on the thickness of the slices, the baking time will vary. My cookies got ready in about 17 minutes.
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