1.5 cups All purpose flour
1/4 cup fine semolina
1/3 cup granulated sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 tsp cumin seeds
1 stick (8 tbsp) cold unsalted butter, diced into cubes
3 tbsp any neutral oil
3-6 tbsp cold milk (just so that the dough comes together)
Method
In a bowl, mix flour, semolina, sugar, salt, baking powder & soda together. Sift once.
Dump the sifted flour mix in a food processor fitted with the metal blade. Add the cumin seeds & cold butter cubes.
Pulse for a minute or so till the butter becomes pea sized.
Remove the metal blade and fit the dough blade into the jar.Add the oil.
Start the processor and add cold milk 1 tbsp at a time till the dough just comes together.Stop.
The dough might be slightly sticky but thats okay.
Scoop out the dough, bring it together, don't knead and divide into two equal portions. Form logs with each portion.
Wrap the logs in a parchment sheets or plastic cling films. Refrigerate for at least 30 minutes till firm and ready to be cut into slices.
Preheat oven to 325F/ 165C. Line cookies sheet with parchment/ wax paper. You might need 2 baking sheets or you can bake them in two batches.
While the oven is preheating, take out the cold dough logs and using a sharp,serrated knife, cut cookies about 1/4" thick.
Try to cut as uniform size as possible. Do not cut very thick slices else cookies will be raw while baking.
Arrange the cookies on the sheet about 2" apart. Bake in the preheated oven for 18-22 minutes till the cookie bases start turning brown and
the top changes color. I personally like my cookies slightly overdone so I baked them for few extra minutes.
Let cool on the sheet before storing them in air tight containers for up to 2 weeks. Serve with hot chai.
