Indian Jeera Biscuits | Eggless Roasted Cumin Cookies by My 4-Year Old

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These Jeera biscuits are a perfect balance of lightly sweet and mildly salty flavors. They are crispy, crunchy and perfect tea time snack.

Print full recipe here: http://www.mygingergarlickitchen.com/jeera-biscuits-eggless-roasted-cumin-cookies-video-recipe

Makes: 22-24

Ingredients:

Whole Wheat Flour / All Purpose Flour – 1 Cup
Salt – 1 Tsp
Powdered Sugar – 1/4 Cup
Unsalted Butter At Room Temperature – 1/4 Cup
Salt – 1/2 Tsp
Baking Powder – 1/2 Tsp
Baking Soda – 1/4 Tsp
Roasted Cumin Seeds (Slightly Crushed) – 1.5 Tbsp
Milk – 2-3 Tbsp

Instructions:

Roast 3/4 tbsp cumin in micro for 1 minute
Preheat the oven to 160°C.
Line a baking tray with parchment paper.
Add butter and sugar to a large bowl.
Beat this mixture till it becomes creamy and smooth.
Add flour, baking powder, salt, baking soda, and milk.
Mix well and make a dough using the hand.
Add roasted cumin seeds and mix well again.
Form a stiff dough out of this mixture. Add more milk if needed.
Sprinkle some flour and roll the dough to 1/4 inch thickness.
Cut into desired shapes using a cookie cutter.
Place the cookies on a prepared baking tray.
Bake these cookies at 160° in 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 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 cookies tin for up to 2 weeks.

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