Eggless Jeera Biscuit or Cumin cookies are ideal for a tea time moment. Little sweet and little salty, I love to dip them in my Chai(Tea), so yum! I have tried making these cookies before but somehow they never tasted the way I wanted them to… and so I tried and tried again… and finally I found a recipe which was just perfect. This is my “go to” recipe for cumin cookies from now on.
Eggless Jeera Biscuit originated from Persia but now it is baked all over the world with different flavors. The best part about making these at home is that that every bite tastes so fresh. I bake till the edges were nice golden brown. If you are not a fan of crispy cookies and want them to be on the softer side, bake them for a lesser amount of time.
Cumin Cookies are buttery and crisp with a nice subtle unique taste of it’s own which is always complimented when had with Tea / Chai. For a lot of Indians this is quite the safest choice for any kinds of cookies and biscuits when serving to new guests in the house.
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Tip: For a nice brown color of the cookie, you can egg wash the dough… before shaping them with the cookie cutter or baking. For egg wash method dissolve 1 egg with milk and brush this on dough. |
You can cut down the sugar and increase the salt if you want the cookies to be more salty. You can use small cookie cutter and get around 10 to 20 cookies, but if you are using a bigger cutter, you might only be able to get 8-10 cookies out of this dough. You can even shape them with your hand. Try it. It’s fun.
Ingredients for Eggless Jeera Biscuit
- All purpose flour – 1 cup
- Unsalted Butter – 1/2 cup at room temperature
- Sugar – 1/4 cup
- Salt – 1/4 teaspoon
- Baking powder – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Cumin seeds (Jeera) – 1 tablespoon
Directions for baking Eggless Jeera Biscuit
- Preheat the oven to 170 c degrees.
- In a baking tray, take 1 tablespoon of cumin seeds and roast them for 3-4 minutes at 170 c degrees or till you get a nice fragrance from them. Set aside.
- In the steel bowl of your stand mixer or using your hand mixer, cream together the butter and sugar. Scrape down the sides and bottom of the bowl as needed.
- Add the flour, baking powder, baking soda, salt and ¾ tablespoon of cumin seeds to the butter and sugar and mix. Reserve the remaining cumin seeds to sprinkle on top of the cookies. Mix at low speed till the mixture looks smooth and comes together in form of dough.
- Sprinkle some flour on a flat surface or wooden floor and shape the dough like a flat disc.
- Using a roller, roll the dough to ¼ inch thickness. Cut into different shapes using cookie cutter and sprinkle them with the remaining roasted cumin seeds.
- Place the cookies in a baking tray and bake at 170 c degrees for 10 minutes. After 10 minutes, take them out and reduce the temperature to 150 c and bake the cookies again for 5-6 minutes or till light they are golden brown from sides and also from the bottom.
- Place on wire rack to cool completely.
- Store the cookies in an airtight container.
