Jeera Butter Biscuits
There is something about Jeera cookies that brings up childhood memories. My batch of jeera cookies had the perfect balance of sugar and salt, complimented by the lightness of butter.
This recipe makes about 2 dozen if you make into thin biscuits, but can make 12-15 if you make cookie sized batch.
Ingredients:
1 and 3/4th cup whole wheat flour
3/4th cup sugar, powdered
3/4th cup butter + ghee
1 teaspoon himalayan salt, coarsely powdered
2-3 teaspoon cumin seeds, dry roasted and lightly crushed
1/2 teaspoon baking soda
Method:
Sift flour, baking soda and salt together in a pan. Keep aside
Use melted butter and ghee at room temperature. Beat at medium speed gradually adding the sugar
Once the butter is pale and light, mix in sugar and continue to beat until light and fluffy
Fold in the flour mix, mixture will start resembling big crumbs
Add 3/4th of the crushed cumin seeds and bring the batter together into a light dough
Add 1-2 teaspoons of milk if required, to make a soft pliable dough
Chill the dough for 10 mins
Roll out the dough, sprinkle some cumin seeds and roll once more so that the seeds stick to the dough. Cut into desired shared using cookie cutters
If you want thicker cookie texture, instead of using cookie cutters, roll into small 12-15 balls and flatten a bit using your hands
For biscuits bake 12-15 mins at 180 degrees. For cookies, baking time may be upto 22-23 mins
