Look inside for the video and a detailed recipe.Jeera cookies or Jeera Biscuits are popular tea-time Indian cookies seasoned with roasted cumin seeds. These Jeera biscuits, aka Eggless Roasted Cumin Cookies, are buttery, crisp, and so addictive that you can not stop at just one. This recipe is an excellent mix of simple flavours; it has a lovely aroma of roasted cumin seeds and a perfect balance of lightly sweet and mildly salty flavours. Cumin seeds, also known as Jeera or zeera in Hindi, impart a fantastic flavour to this cookie.Jeera cookies are a classic variety of biscuits locally made in Indian bakeries. This recipe will give you perfect bakery-style cookies. This eggless bakery biscuits recipe is one of the easy cookies to bake with kids. These are so simple to make at home and are a perfect companion for a cup of tea or coffee.
Utensil and Tools
- Philips Induction Cook Top
- Prestige Fry Pan
- SiliconSpatula
- Borosil Glass Mixing Bowl
- Borosil DIGIPRO Digital OTG
Ingredients
- 1½ tbsp Jeera (Cumin)
- ½ cup Unsalted Butter (113 grams)
- â…“ cup Castor Sugar (75 grams)
- 1¼ cup Maida (All purpose flour) (157 grams)
- ½ tsp Salt
- 1-2 tbsp Milk (optional)
Video
Instructions
- Heat a pan on a medium flame, add 1 tablespoon of jeera (cumin seeds), and roast them for 3-4 minutes until you get a pleasant aroma. Transfer the roasted seeds to a bowl and set them aside. You can roast the cumin seeds in the oven at 180 C for 3-4 minutes until it smells fragrant.
- Take a big mixing bowl and add the soft butter and sugar. Cream the butter and sugar until it becomes nice and fluffy.
- Sieve the flour and salt and add them to the butter and sugar mixture. Add ¾ tbsp of cumin seeds to the mix. Reserve the remaining cumin seeds to sprinkle on top of the cookies.
- Mix the mixture until it looks smooth and comes together in the form of a dough. If the dough doesn't come together, you may add 1-2 tablespoons of milk here.
- Cover the cookie dough in a plastic wrap and chill it for 30 minutes in a refrigerator.
- Preheat the oven to 180 C.
- Take a big sheet of butter paper or parchment paper and place the chilled dough on the sheet. Flatten and shape the dough like a flat disc with the help of your hands.
- Cover the dough with another sheet of parchment paper and start rolling with a rolling pin; roll the dough slightly thick; thickness should be around ¼ inch. Cut into round shapes using a cookie cutter or a sharp-edged round cap. Sprinkle them with the remaining roasted cumin seeds. You can cut the cookies into different shapes using another shaped cookie cutter.
- Place the cookies in a baking tray and bake at 180 C for 12-15 minutes or until the edges start browning from the sides and bottom.
- Place on the wire rack and cool completely.
- Serve the cookies with a cup of tea and store them in an airtight container. The cookies stay good for up to two weeks.
Nutrition
Calories: 79kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 12mgSodium: 60mgPotassium: 19mgFiber: 1gSugar: 2gVitamin A: 149IUVitamin C: 1mgCalcium: 8mgIron: 1mg
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