Having a jar of home made cookies for tea time is one of life's little joys! Nothing beats that homely feeling of crumbly soft cookies with a hot cuppa.
Jeera Biscuits/Cumin Cookies are as simple as they sound. Sweet and salty, just right and so light. Here it is, my eggless version, made healthier with wheat - JEERA BISCUITS.
Ingredients: 1 cup wholewheat flour sifted, 1/2 cup butter at room temperature, 1/4 cup powdered sugar, 1/2 tsp salt, 2 tbsp jeera/Cumin seeds.
Make:
1. Dry roast the Cumin seeds for a few minutes until fragrant. Let it cool completely.
2. In a stand mixer, whip together the butter and powdered sugar until it is soft and creamy. Add in salt, half of the roast Cumin seeds and wheat flour bit by bit and mix together to make a firm dough.
3. Wrap the dough in cling wrap and leave in the fridge for about 15 minutes. This makes it easier to work with the dough for shaping.
4. Remove from fridge and cut into small portions for cookies. Use hands to roll into balls and flatten or roll out the dough using a rolling pin and cut into shapes with cookie cutters. Sprinkle extra roast Cumin seeds on top and arrange in a lined baking tray.
5. Bake at 160 deg for about 20 minutes. Flip and bake another 5 minutes if wanting it to be crispier.
Cool and store in an airtight container ready for tea time!
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