Bakery Style Jeera Biscuits (Eggless) - Cumin Cookies Recipe

Jeera Biscuits are delicious bakery style cookies made using cumin and carom seeds. They are little sweet & savoury at the same time. They are perfect tea time cookies. You can make this eggless cookies at home with this easy to follow recipe. They are crispy and fluffy and can be stored in air tight container for about a week. Do try it today.

Click the PLAY BUTTON below to view the video recipe of Bakery Style Jeera Biscuits - Cumin Cookies:

INGREDIENTS:

43g salted butter (at room temperature) (approx 1/4 cup)

10g powdered sugar (approx 2 1/2 tsp)

1/4 tsp salt

1/4 tsp carom seeds or ajwain

1/2 tsp jeera or cumin seeds

60g all purpose flour or maida (1/2 cup)

SERVES: Makes 10 medium size rectangle cookies 

PREPARATION TIME: 12 Min

BAKING TIME: 15 Min

TOTAL TIME: 27 Min

* 1 CUP = 237 ML

METHOD:

1. In a big bowl whisk salted butter, powdered sugar & salt for 2-3 min till it turns pale & light in colour. 

2. Add carom seeds or ajwain, jeera or cumin seeds, all purpose flour or maida. Mix everything gently with your fingertips & form it in to a dough shape. 

3. Cover & put it in the freezer section for 15-20 min. 

4. Make a ball shape & take it on the kitchen counter & using a rolling pin very gently roll it in to about 1/8 inch thickness circle. 

5. Using any shape cookie cutter cut cookies. 

6. Remove the excess dough. And using a sharp spatula gently pick up the cookies & place it on a plate. 7. Repeat the process with the remaining cookie dough. 

8. Put in the freezer section again for 20 min.

9. Transfer cookies to a baking tray placing them about 1 inch apart. 

10. Bake at 180 C / 300 F in a preheated oven for 12-15 min till a light golden crust forms. 

11. Allow them to cool completely & then store them in an air tight container & you can use it for about a week.

TIPS:

1. You can use any cookie cutter to cut the cookies or you can also make small round shaped cookies by making small dough balls & then pressing them gently.