Cumin or Jeera eggless cookies are very simple, humble cookies, they are a welcome break from overloaded sweet cookies. These buttery, sweet, salty and crumbly Indian bakery style cookies, are flavored with the fragrant earthy aroma of roasted cumin seeds. Great for tea time or with coffee.
Prep Time: 10 minutes Cook Time: 15 minutes Chilling time for dough: 15 minutes Total Time: 30 minutes
Servings: 16 jeera cookies
Ingredients
1 cup all purpose flour
1 tablespoon milk powder( optional)
1/2 cup unsalted butter at room temperature
2 tablespoons icing sugar
1 1/8 teaspoon salt
1 1/2 tablespoon cumin seeds
1-2 tablespoons extra butter if needed
Steps:
1. Preheat the oven to 350 F degrees.
Line a a baking tray with parchment paper and set aside.
2. Lightly dry roast cumin seeds and keep them aside.
3. In a bowl cream together the butter and sugar. Scrape down the sides and bottom of the bowl to incorporate everything .
4. Add the flour, salt and 1 tablespoon cumin seeds to the butter and sugar mixture. Mix well until the mixture comes together to form a soft dough. You can add 1-2 tablespoons of butter if the dough is crumbly or dry. Wrap in plastic wrap and refrigerate it for 15-30 minutes.
5. Sprinkle some flour on a flat surface and shape the dough into a rectangle, use a roller to flatten and evenly roll the dough to 1/4 inch thicknes. Cut into square shapes using a knife or a cookie cutter and sprinkle them with the extra roasted cumin seeds.
6. Place the cookies on the baking tray and bake at 350 F degrees for 12 minutes. Take them out and reduce the temperature to 325 F and bake the cookies again for 8 to 10 minutes or until they are pale in color and light golden brown in color on the sides and the bottom.
Place on wire rack to cool completely.
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