Jeera Biscuits Recipe
Crispy, buttery, eggless cumin cookies with a perfect balance of sweet and salt. A classic Indian bakery favourite ready in 30 minutes.
Servings 20 biscuits
Calories 117kcal
Ingredients
- 150 g unsalted butter
- 1/2 cup powdered sugar
- 1 1/2 cups all purpose flour
- 1/2 cup rice flour
- 1 1/2 tsp salt
- 3/4 tsp baking powder
- 2 tbsp roasted cumin seeds
Instructions
- Measure the butter into a mixing bowl. Sieve the powdered sugar into the bowl and whisk together until light and fluffy, about 2 to 3 minutes.
- In a separate bowl, sieve the all-purpose flour and rice flour together. Add the salt and baking powder and mix. Add the roasted cumin seeds.
- Add the dry ingredients to the creamed butter and sugar. Mix to form a soft dough.
- Pinch off small portions of dough, roll into balls, and press gently to flatten.
- Arrange on a greased baking tray.
- Preheat the oven to 180°C (350°F) for 10 minutes.
- Bake for 10 to 12 minutes until the edges are lightly golden.
- Remove from the oven and cool completely on the tray before transferring to an airtight container.
- Serve with a hot cup of chai and enjoy.
Notes
Biscuits will look soft in the centre when you remove them from the oven.
They firm up fully as they cool.
Do not overbake.
Store in an airtight container at room temperature for up to 2 weeks.
Nutrition
Calories: 117kcal | Carbohydrates: 14g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 177mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 195IU | Vitamin C: 0.05mg | Calcium: 16mg | Iron: 1mg