Jeera Cookies: Easy Eggless Cumin Biscuits Recipe
1 hour
994 reads
About Jeera Cookies: Easy Eggless Cumin Biscuits Recipe
Indulge in the delightful aroma and taste of these homemade Jeera Cookies! These simple, eggless cumin biscuits offer a unique blend of salty and sweet flavors, perfect for an afternoon tea or as a delightful evening snack.Inspired by my mum's treasured recipe book, these cookies are incredibly easy to make, requiring minimal ingredients and effort. The earthy warmth of the cumin perfectly complements the buttery sweetness, creating a cookie that's both comforting and sophisticated.I've adapted the recipe slightly for my blog, ensuring crystal-clear instructions and delicious results every time. Get ready to enjoy these crunchy, flavorful cookies!
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Recipe Time & More
Prep35 minutes
Cook25 minutes
Total1 hour
Ingredients
Dry Ingredients
- 1 1/4 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 2 tsp Cumin Seeds
Wet Ingredients
- 1/2 cup Butter softened, unsalted
- 1/4 cup Icing Sugar powdered sugar
- 2-3 tbsp Milk for adjusting dough consistency, optional
Instructions
Prepare the Cumin Seeds
- Dry roast the cumin seeds in a pan over medium heat for 2-3 minutes, or until fragrant and slightly browned. Let them cool completely.
Cream Butter and Sugar
- In a large bowl, cream together the softened unsalted butter and icing sugar using a hand mixer or stand mixer until light and fluffy.
Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Incorporate Cumin Seeds
- Stir in the cooled roasted cumin seeds.
Add Milk (if needed)
- If the dough is too dry, add milk, 1 tablespoon at a time, until a soft, pliable dough forms.
Rest the Dough
- Cover the dough and let it rest in the refrigerator for at least 10 minutes.
Prepare for Baking
- Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Roll and Cut Cookies
- Lightly flour your work surface. Roll out the dough to your desired thickness. Use cookie cutters to cut out shapes, or simply use a knife to cut into squares or rectangles. Sprinkle with extra cumin seeds if desired.
Chill Cookies (Optional)
- For crispier cookies, chill the cut cookies on the baking sheet for 5-10 minutes before baking.
Bake the Cookies
- Bake the cookies for 14-15 minutes, or until the edges are lightly golden brown. Watch carefully to prevent burning.
Cool and Store
- Transfer the cookies to a wire rack to cool completely before storing in an airtight container.
Recipe Notes
Expert Tips for Perfect Jeera Cookies
- Toasting the cumin seeds enhances their flavor significantly. Don't skip this step!
- Don't overmix the dough; overmixing will result in tough cookies.
- Chill the dough for at least 10 minutes before rolling to prevent spreading during baking.
- Adjust baking time depending on your oven and desired level of crispness. Start checking for doneness around 12 minutes.
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Recipe Nutrition
Calories: 355kcalCarbohydrates: 32gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 62mgSodium: 159mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 734IUVitamin C: 0.1mgCalcium: 33mgIron: 2mg
Paarulz Kitchen
Articles: 27
3 Comments
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This looks divine! Can’t wait to make it.
This looks so appetizing! Thank you.
Looks so yummy! Excited to make it.