Title: Jeera Biscuits (Buttery Cumin Cookies - Eggless)
Categories: Cookies, Indian
Yield: 30 Cookies
1 1/2 c All purpose flour
1/4 c Fine semolina
1/3 c Granulated sugar
1 ts Salt
1 ts Baking powder
1/4 ts Baking soda
1 ts Cumin seeds
1/2 c Unsalted butter;
- cold, diced into cubes
3 tb Neutral oil
3 tb Milk; up to 6 tb, cold
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 until 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 tb at a time until the
dough just comes together. Stop. The dough might be slightly sticky
but that's 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 until firm and ready to be cut into slices.
Preheat oven to 325°F / 165°C. Line cookies sheet with parchment or
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 to 22 minutes until 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.
