Bakery Style Eggless Sweet & Salted Cumin Biscuits | Jeera Biscuits

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I cannot imagine my tea or coffee without biscuits or cookies. And that is the reason, I am on a baking spree, trying out some new flavors to hog on after a gap of every 10 to 15 days. To add on, the aroma of fresh baked biscuits, straight out of the oven is nothing short of a celestial bliss, leaving me completely refreshed and invigorated. Here is a list of few cookies that I tried out during last couple of months:  Nutella and Almond Biscotti,  Crispy Nutella & Chocolate Chip Cookies and Part Whole Wheat Thumbprint Cookies with Chocolate Filling [Eggfree Recipe]. This time I thought of baking some authentic Indian style biscuits, so here I am with these delicious and aromatically alluring Bakery Style Eggless Sweet & Salted Cumin Biscuits. Recipe is quite simple with a only a few basic ingredients needed. Do try !!

Bakery Style Eggless Sweet & Salted Cumin Biscuits | Jeera Biscuits


INGREDIENTS

Unsalted butter - 1/2 cup (100 grams)
Maida (plain flour) - 1 cup 
Whole wheat flour - 1/4 cup
Vanilla custard powder - 1/4 cup
Powdered Sugar - 1/2 cup
Salt - 1 tsp
Baking powder - 3/4 tsp
Milk - 3 to 4 tbsp
Cumin - 2 to 3 tsp


METHOD

 1. Dry roast the cumin in a pan. Once they are fragrant, dish them out in a bowl and keep aside.
2. Next, in a bowl, whisk butter and sugar until creamy.
3. Mix in salt, 3/4 quantity of roasted cumin and vanilla extract.
4. Sift maida, atta, salt, baking powder and custard powder together.
5. Now, add all the above dry ingredients little at a time and form a dough.
6. If the dough is crumbly and not coming together, add about 1 to 2 tbsp of milk. You should get a nice and smooth dough.
7. Divide dough into 2 portions and make logs of about 5 inch each.
8. Wrap both the logs in cling foil and refrigerate for 30 to 40 minutes.
9. The other way is you can roll out the dough to a flat sheet about 1/2 cm thickness. Then using a cookie cutter, cut into desired shape.
10. Preheat oven at 180 degrees C, take out the cookie dough logs and cut them into discs of approx. 1/4 inch thickness each.
11. Sprinkle the biscuit discs with remaining cumin seeds and press down little with your fingers.
12. Place the biscuits in parchment lined cookie sheet and bake for 16 to 18 minutes or until edges start turning brown.
13. Take them out of the oven and cool completely on a wire rack. They shall be soft when out of the oven but would harden as they cool.
14. Once completely cooled, store in air-tight container and enjoy as per your convenience.


Bakery Style Eggless Sweet & Salted Cumin Biscuits | Jeera Biscuits


Bakery Style Eggless Sweet & Salted Cumin Biscuits | Jeera Biscuits




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- Anshu

Comments

  1. AnonymousApril 12, 2018 at 8:14 AM

    Thanks for sharing such an awesome mouthwatering delicious vegetarian dessert recipe. Keep sharing more great posts. I hope you will like my recently started blog about Vegetarian Food & India Tourism Indiafoodtraveling.com is the link plz visit. Thanks.

    ReplyDelete
    Replies
    1. AnshuApril 12, 2018 at 10:52 AM

      Thanks for liking the recipe...and Good Luck for your blog...shall surely visit the same !! Regards !

      Delete

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