Jeera Biscuits | Salty Cumin Cookies
Servings 6
Ingredients
- 120 gm butter softened
- 2 tbsp sugar
- 1 1/2 cup all purpose flour
- 1/2 tsp baking powder
- 1 tsp salt check notes
- 1-2 tbsp cumin seeds
- 1-2 tbsp milk optional
Instructions
- Preheat oven to 180 degrees. Line a baking tray with baking paper.
- Beat butter and sugar till just fluffy using a whisk.
- Sift in the flour, baking powder and salt into butter mixture. Sprinkle in the cumin seeds.
- Using your hands, bring the dough together. If it doesn't hold shape, add 1 tbsp milk at a time and bring together.
- Spread out some cling film, transfer the dough into it. Shape into a log and refrigerate for 15 minutes for the dough to set.
- Remove the cling film, cut into 1/2 inch thick cookies and line on the tray. I got 15 cookies.
- Bake for 18-20 minutes for softer cookies or upto 25 minutes, until done.
- Cool on a rack. Enjoy with your cup of chai.
Notes
Even though I felt the salt was fine, the folks who tried it felt it a little over. So use around 1/2 to 3/4 tsp salt. Note that each brand of salt differs in the level of saltiness.
Do not miss sifting the flour with the salt, this will ensure that the salt is evenly distributed.
My cookies were fairly large and hence took 25 minutes to bake to crisp. If your cookies are smaller, start watching them around 15 minutes, to ensure they do not overbake.