Ingredients

The following ingredients have 4 Servings
  • All purpose flour/Maida - 1 cup
  • Cumin seeds/Jeera - 1 tbsp
  • Milk (at room temperature- 4 tbsp or 1/4 cup)
  • Powdered Sugar - 1/4 cup
  • Unsalted Butter - 1/2 cup
  • Baking powder - 1/4 tsp
  • Baking soda - A pinch (optional)
  • Salt - 1/8 tsp

Instruction

  • Preheat the oven to 170 C degrees.
  • In a baking tray, take 1 tbsp of cumin seeds and microwave them for 1 minutes or till you get a nice fragrance from them. Set aside.
  • Sieve refined flour, salt, baking powder and baking soda and keep aside.
  • Take a big bowl and add soft butter (at room temp) and sugar and mix it well to make a smooth cream.
  • Then add the 3/4 tsp of roasted cumin and the flour mixture and mix properly. Reserve the remaining cumin seeds to sprinkle on top of the cookies.
  • Add some milk in the mixture to make it in a dough. Now make a ball from the dough. Cling wrap the ball keep it in a fridge for 10-15 minutes.
  • Put a cling wrap(in which cookie dough is wrapped) or butter paper or polythene sheet on a flat surface. Roll to make a smooth medium thick chapati. Cut into round or any shape
  • Spread a butter paper in the baking sheet and arrange biscuits over it and add remaining roasted cumin seeds on top of the cookies.
  • Bake for about 18-20 minutes, do keep a watch after 15 minutes as each oven have little different setting.
  • When biscuit become light golden in color, remove from the oven. Let the biscuit cool down completely. Serve it with a cup of tea or glass of milk. Store in a airtight jar.