This is a true throwback to our childhood! The local bakeries and small stores sold a variety of biscuits and cakes, which was what we had access to when we were kids. There were no fancy cakes and pastries for a long time and we loved these little treats we got every now and then.
Jam cookies, simple pound cakes, atta biscuits, coconut biscuits and these jeera biscuits were our favourites.
These biscuits are very easy to make and can be a really fun thing to try because you can play with shapes. Get a cookie cutter (or a few) and go nuts 🙂 I tried these two shapes and was mighty pleased with the results.
The dough is eggless which is a win for the many people who don’t eat eggs even in, what I call, ‘hidden form’ , making it something everyone can try. The cumin seeds are roasted before being added to the dough and make it fragrant and delicious. Add a few on top of each biscuit, before it bakes, to give it that extra crunch and flavour punch.
Once the dough is ready, let it chill for 15-20 minutes before rolling it out and cutting into shapes.
Pop them in to bake for about 12-15 mins till they are golden brown and then get ready to be transported to your childhood! These biscuits are slightly sweet, with a hint of salt, and the flavour of cumin. They are just way Indian biscuits are meant to be – crispy, crunchy, slightly chewy in the center and absolutely delicious! You have got to try these.
I’d been meaning to try these for a while and finally got down to it when someone was discussing what I could bake for their mum, who is in Kolkata, and wanted something to have with her tea. Something not too sweet, but light and delicious. We figured it’s best to go old school and send some of these simple biscuits, that meet the brief and are best with tea. I did a test batch and sent someone over to her (she had to love them before she could send them to her mum right?), my friend’s dad and some other friends who were visiting. Everyone loved them and told me it reminded them of the jeera biscuits from their childhood. Mission Accomplished!
The cherry on the cake : Aunty loved them too!
Put these on your to bake list ASAP! You won’t regret it 🙂
1.25 cups (150g) all purpose flour (maida)
100g butter – room temperature
1/4 cup (25g) granulated sugar
1/4 tsp salt
1 tbsp milk
1 tbsp cumin seeds (jeera)
- Dry roast the cumin seeds, on low heat, till they are fragrant. Let them cool slightly
2. Mix the flour, salt, and 3/4 tbsp cumin seeds in a small bowl
3. In a larger bowl, whisk the butter and sugar for 2-3 minutes till light & creamy. Gently fold in the flour mixture and milk till combined. Form the dough into a ball, cover and chill for 15-20 mins
4. Pre heat the oven to 175C and line a baking tray
5. Roll out the dough into a large disc, about 1/4 inch thick
6. Use a cookie cutter and make as many as the dough allows
7. Place the biscuits on the tray and sprinkle a few of the remaining cumin seeds on each biscuit
8. Bake for 12-15 minutes till golden brown and slightly crispy. Let them cool and dig in. Store in an airtight container if you’re having them later