Jeera biscuits or cumin biscuits are anytime favourite tea time snacks. I like this biscuit since childhood and in Bengal it’s supposed to be known as khaasta biscuits which I use to buy 1 piece for 10p.
Thought to bake at home today. You can add finely chopped green chillies or red chilly flakes too for chatpata taste but I didn’t add as I have a small boy, my son at home. Though he likes teekha…. but for only few dishes he can tolerate that shoo shaa wala pain.😂
This recipe yields 20-22 medium sized biscuits.
2 CUPS APF or maida
2 tbsp powdered sugar
2 tbsp cornflour
150 gm butter at room temperature
30 ml milk
2 tbsp slightly roasted and crushed cumin
Take a bowl. Add butter, crushed cumin, powdered sugar and salt. Cream it till smooth.
Add milk and mix well. Now sieve APF and cornflour and keep aside.
Slowly start adding sieved dry mix into butter mix in 3-4 portions.
Just mix and form a dough. Refrigerate for 30 minutes.
Now preheat oven at 180 degree celcius for 10 minutes. Line a baking tray with parchment paper.
Sprinkle some flour on kitchen counter. Make 2 portions of the dough. Roll the dough by sprinkling very little flour on both sides. Thickness you can see in the pic. Cut the desired shape with cookie cutter or any rounded sharp object.
Align the cookies on baking tray and bake for 15 minutes at 180 degree celcius. Bake until you get slight brown edges.
Take them out and place them on wire rack. After 5 minutes transfer them on wire rack from the baking tray and get ready to bake the second batch. Mine was done in 2 batches as I have used 28″×24″ baking tray. Baked 12 cookies in one batch.
As soon as all the cookies cooled down to room temperature… transfer them in an airtight container and enjoy your evening or morning tea time with this jeera biscuits.