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Our foodie, Sonali, shares the recipe for making eggless cumin flavoured cookies, known as jeera biscuits, in the weekly column, exclusively in Different Truths.
Tea time is one of the most leisured and treasured time of the day. To sit back and nibble at some biscuits (cookies) and sip the hot beverage is just what the day needs to recharge and get the chores done. Adding a bit of spice to these nibblers makes the whole experience more flavourful. The answer to all these wishes is the jeera biscuit or cumin flavoured cookies.
The aroma of the baked goodies is irresistible. Seep or brew in your favourite tea leaves and enjoy these delicious eggless delights.
Preparation Time: 10 minutes Baking Time: 12- 14 minutes
Makes: 2 dozen medium cookies
Ingredients
1 cup all-purpose flour/ maida
½ teaspoon salt
¼ teaspoon baking powder
1 pinch baking soda
½ cup unsalted butter at room temperature
¼ cup granulated/castor sugar
1 tablespoon cumin seeds/jeera
Method
Preheat the oven to 180 C/ 350 F and line a baking tray with parchment paper.
Lightly roast the cumin seeds in a small pan until lightly golden brown in color and fragrant.
Mix the flour, salt, baking powder and baking soda well and set aside.
Cream the butter and the sugar with a hand mixer on medium until light and fluffy.
Add the flour mix and the roasted cumin seeds to the butter mixture and mix well. Transfer to a floured surface and lightly knead to form a dough.
Roll the dough to a ¼ inch thickness disc. Cut into round shape using a cookie cutter.
Transfer to the prepared baking sheet and bake until the cookies are lightly golden from the sides (12-14 minutes)
Transfer to a cooling rack and cool completely before serving.
Serve with tea. Enjoy!
Tips:
If the dough becomes too soft while rolling, wrap the dough in a cling wrap and transfer it to the freezer for 10-15 minutes. Once cooled completely, store the cookies in an airtight container for a week.
©Sonali Chakraborty
Photos by the author
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