Jeera Biscuit Recipe
Jeera biscuits are a typical Indian type of biscuits. Biscuits in UK/India are hard, crispy and dry whereas biscuits in USA are soft and flaky. They can be easily spotted in the local bakeries here and moreover, are easy to prepare at home.
The flavour of cumin (jeera) gives the biscuit a unique flavour and enriches it with a rich aroma. The sweet and salty taste of the cookie is unlike any other ones found in the market. Carom seeds (ajwain) can also be used alongside cumin to give a different spin to the traditional recipe .As it involves baking, an oven or a microwave in convection mode can be used. An eye should be kept on the cookies while they bake in the oven. Care must be taken to avoid overcooking. The baking tray must be oiled so that the cookies do not stick to the surface of the tray. Addition of baking powder gives the biscuits a crispy and crunchy texture.
A benefit of using this recipe is that it can be prepared and consumed by pure vegetarians too, as it does not necessarily require the use of egg. Egg is mostly used for binding purposes and helps give the cookie a crumbly texture. Also, they make for a good source of iron and work wonders for the digestive system, along with improving the immunity system. These mouth-watering jeera biscuits can be served as evening snacks with chai(tea).
If you are looking for another cookies recipes, do check Chocolate Vanilla Cookies, Multi Grain Cookies, Chocolate Crisp Cookies, Cake Rusk, Coconut Crisp.
How to make Jeera Biscuit Recipe
|All purpose Flour||2 cups|
|Baking powder||1 tea spoon|
|Salt||½ tea spoon|
|Sugar||5 table spoon|
|Condensed milk||2 table spoon|
|Roasted cumin powder||1 tea spoon|
|Cumin seeds||1 tea spoon|
|Egg white (optional)||1 egg|
- 1. Preheat oven to 180 degrees C. In a large mixing bowl, mix together the flour, baking powder, salt, roasted cumin and sugar.
- 2. Cut butter into the dry ingredients until the mixture resembles coarse crumbs.
- 3. Add the condensed milk and slightly and stir until just combined.
- 4. Place mixture on a lightly floured surface and knead the dough gently until it comes together and is smooth dough.
- 5. Roll out dough to 1/2 inch thickness. Cut biscuits with a lightly floured cookie cutter.
- 6. Place on prepared baking sheet and brush the tops with the beaten egg white and roasted cumin seeds.
- 7. Bake the biscuits for about 10 - 15 minutes or until the tops are golden brown.
- 8. Remove it from oven and place it on a wire rack to cool.
- Egg can be omitted for glazing. You can only apply jeera on top.
- Recipe Type : Cakes and Bakes, Cookies
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