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4.86 from 7 votes

Jeera Biscuits

These jeera biscuits are the perfect teatime companion. Age-old recipe, classic flavour and it hold a place in many cherished food memories. Sweet and salty balance of buttery biscuits with a perfectly crisp texture makes them exceptionally enjoyable.
This recipe of jeera biscuits has half whole wheat flour and half maida, which adds to the hearty deliciousness.
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Course: Baking, evening snack, teatime snack
Cuisine: Indian bakes
Keyword: Biscuits, Cookies, cumin biscuits, eggless baking ,, eggless biscuits, Food Photography, Food Styling, jeera biscuits, savoury cookies, sweet and savoury bakes, teatime snacks
Servings: 12 people
Calories: 54kcal

Equipment

  • OTG
  • Refrigerator

Ingredients

  • 1/2 cup whole wheat flour
  • 1/2 cup Maida (all-purpose flour)
  • 1/2 cup butter (room temprature)
  • 1/4th cup sugar
  • 1/4th tsp salt
  • 1 tbsp cumin seeds
  • 1-2 tbsp  milk optional, only if required

Instructions

  • Slightly roast the cumin seeds in a pan over medium flame or in an oven. Make sure they release the aroma, but don't get darker in colour.
  • In a bowl cream together the butter and sugar using a hand whisk till light pale in colour, nice and fluffy in texture.
  • Add the flour, salt and 3/4 tbsp of cumin seeds to the butter and sugar and mix. Reserve the remaining cumin seeds to sprinkle on top of the cookies.
  • Combine all with a spatula. You may add 1-2 tablespoons of milk here if the dough doesn't come together.
  • Lay a sheet of parchment paper https://amzn.to/31QkkLd on a flat surface and shape the dough like a flat disc. Top it up with another sheet of parchment paper
  • Using a roller, roll the dough to 1/4 inch thickness. Cut into different shapes using a cookie cutter and sprinkle them with the remaining roasted cumin seeds.
  • Use an offset spatula https://amzn.to/3jhoh1a to lift the shaped cookies and place the cookies in a baking tray https://amzn.to/2HpMfKM, lined with a parchment paper. Make sure to keep some space between cookies. If the kitchen is too hot, and the shaped cookies are not holding the shape making it difficult for you to lift them up, keep the whole rolled out dough sheet in the freezer for 10 -15 minutes. The fat will firm up and you will be able to shape them, lift them and place them on a baking tray easily.
  • Chill the shaped cookies for half an hour in the fridge or keep them in the freezer for 10 minutes and meanwhile switch on the oven for preheating.
  • Bake https://amzn.to/31AfIZl at 160* C for 10 minutes. After 10 minutes, reduce the temperature to 130*C and bake the cookies again for 5-6 minutes or till light they are golden brown from sides and also from the bottom.
  • Place on a wire rack https://amzn.to/35lpFuK to cool completely. Store the cookies in an airtight container.

Nutrition

Serving: 1biscuit | Calories: 54kcal