Eggless Jeera Biscuits: Easy Indian Cumin Cookies Recipe
1 hour 5 minutes
725 reads
About Eggless Jeera Biscuits: Easy Indian Cumin Cookies Recipe
Indulge in the nostalgic delight of homemade Jeera Biscuits, also known as Eggless Cumin Cookies! This recipe recreates the classic aromatic biscuits from Indian bakeries, offering a melt-in-your-mouth experience with the warm, earthy flavor of cumin seeds.These savory-sweet cookies are the perfect teatime treat, effortlessly blending buttery richness with the toasty notes of cumin. Without eggs, they're surprisingly light and crisp, making them a beloved snack for everyone. Simple to make and even simpler to enjoy, this recipe is your ticket to a taste of tradition – perfect for those who love classic Indian flavors in a delicious, accessible package.
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Recipe Time & More
Prep45 minutes
Cook20 minutes
Total1 hour 5 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour also known as maida
- 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda optional
- 1/8 tsp Salt or to taste
Wet Ingredients
Spices
- 1 tbsp Cumin Seeds also known as jeera; use freshly roasted for best flavor
Instructions
Prepare the Cumin Seeds
- Roast 1 tbsp of cumin seeds in a dry pan over medium heat for 1-2 minutes, or until fragrant. Set aside 3/4 tsp for the dough, and reserve the rest for topping.
Combine Dry Ingredients
- Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Cream Butter and Sugar
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. This is best done with an electric mixer.
Mix Wet and Dry Ingredients
- Add the 3/4 tsp of roasted cumin seeds to the creamed butter mixture. Gradually add the dry ingredients, mixing until just combined. Be careful not to overmix.
Add Milk and Chill
- Gradually add the milk, mixing until a soft dough forms. Form the dough into a ball, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 15 minutes.
Roll, Cut, and Shape
- On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters or a knife to cut out desired shapes.
Bake the Biscuits
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the cut biscuits on the prepared baking sheet, leaving some space between them. Sprinkle the remaining roasted cumin seeds over the top.
Baking and Cooling
- Bake for 18-20 minutes, or until the edges are lightly golden brown. Keep a close eye on them during the last few minutes of baking to prevent burning. Let the biscuits cool completely on a wire rack before serving.
Serving and Storage
- Serve your delicious Jeera Biscuits with a cup of tea or milk. Store them in an airtight container at room temperature for up to a week.
Recipe Notes
Expert Tips for Perfect Jeera Biscuits
- For extra flavor, toast your cumin seeds in a dry pan until fragrant before adding them to the dough.
- Don't overmix the dough; overmixing can result in tough biscuits. Mix until just combined.
- Chilling the dough helps prevent the biscuits from spreading too much during baking.
- If your dough is too dry, add a tablespoon of milk at a time until you reach the desired consistency.
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Recipe Nutrition
Calories: 303kcalCarbohydrates: 37gProtein: 4gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gCholesterol: 1mgSodium: 71mgFiber: 1gSugar: 14g
Jolly Makkar
Articles: 16
4 Comments
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This is exactly what I was looking for!
This looks incredible! Thank you.
This is amazing! Excited to make it.
This looks incredible! Thank you.