Jeera Cookies

The prefect companion for tea break are the cookies. But I am not very fond of sweet sugar cookies… I like savory kinds…
These cumin cookies or jeera biscuits as they are commonly known in India has prefect balance of sweet and savory flavors, Ajwain and crushed black pepper gives lovely kick of heat.


1 1/4 cup APF

2/3 cup powdered Sugar
1/2 cup unsalted Butter
1 Tbsp roasted Cumin Seeds
1/4 tsp Ajwain
1/4 tsp crushed black pepper
3/4 tsp Salt
1/2 tsp Baking Powder
1/4 tsp Baking Soda
Milk as Required

Preheat the oven at 150 degree C.
In a big bowl sieve together apf, salt, baking powder and baking soda, and keep it aside.
In bowl of your stand mixer put butter and powdered sugar and make well with paddle attachment until it is smooth and creamy.
Add roasted cumin seeds, ajwain, crushed black pepper in the sugar and butter and mix well.

Add the flour mix in the butter and gently make it into a dough, add few tsp of milk if required.
Wrap the cookie dough in the cling film an keep it in freeze for 5 minutes.
After 5 minute dough would firm up and will be easier to handle, divide the dough into 2 equal parts.
Take one part of dough to roll out. With help of two pieces of parchment papers we will roll out with rolling pin.
Place one parchment paper on the flat surface and keep the cookie dough on it then cover it with the second sheet and the roll with the rolling pin.
Cut in desired shape with the cookie cutter.
Line the baking sheet with parchment paper and arrange cookies over it .
Keep the baking tray in the oven in the middle rack with both the rod on at 150 degree C for 15- 18 Minutes or until the top turns into light golden.

Remove the baking pan from the oven and transfer the cookies on cooling rack and let it cool completely.
When completely cool store them in air tight container.


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