Learn how to make Bakery style Jeera Biscuits recipe with step by step pictures. Indian bakery style Sweet & Salt Cumin Cookies are best tea/coffee time accompaniment.
Jeera biscuits are quite popular in local bakeries all over India. Both salty & sweet, these cumin cookies are melt-in-mouth and crumbly in texture. For those who are huge fans of bakery style butter biscuits, these are very similar but for the roasted cumin flavor. These salted jeera cookies are best served alongside hot cup of tea/coffee.
Salted Jeera Biscuits
Jeera biscuits are cumin flavored cookies made with flour and butter. These are bakery style cookies that are both salty and mildly sweet. They are crumbly and melt-in-mouth, golden beauties that require very basic ingredients. One distinct thing about these cookies is that there is no baking powder or baking soda. And yet, the biscuits turn out utterly light and delicious.
Jeera Biscuits – Key Ingredients
As I mentioned, these bakery style cumin biscuits require very basic ingredients.
Flour – this recipe can be made with both maida/all-purpose flour or whole wheat flour. Without much change in the texture, both these flours can be used 100% or 50-50%.
Butter – we will use unsalted butter in this recipe but if you are using salted butter, skip the salt altogether.
Cumin Seeds – we will add roasted & hand pounded cumin seeds – jeera and this is the only major flavoring ingredient.
Salt & Sugar – there is a significant amount of salt and powdered sugar in the recipe, that’s why it yields such deliciously salted cookies that are mildly sweet.
Tips & Important Notes to make Perfect Jeera Cookies
There are certain technicality about making these cookies and following the below tips and points will ensure in getting the best textured jeera biscuits.
Ingredients - Make sure all the ingredients are at room temperature.
Shaping - The biscuit dough is quite crumbly in nature and it takes certain level of practice to shape the cookies. As the dough holds its shape when pressed down, we will press down dough and cut it with a mould.
Baking – The cookies should be baked only until the bottom turns golden brown evenly. They will harden & crisp up after cooking down.
Storing & Serving Suggestions
Jeera Biscuits should be stored in an airtight container and there is no need to refrigerate them. They will stay fresh and crisp for about two weeks. Serve them with your hot coffee/tea or as a midday snack!
Checkout other easy cookie & biscuit recipes
- Eggless Crinkle Cookies
- Karachi Biscuits
- Almond Orange Cookies
- Homemade Oreo Biscuits
- Eggless Gingerbread Cookies
Jeera Biscuits Recipe with Step by Step Pictures
In a mixing bowl add ⅓ cup butter at room temperature along with ¼ cup powdered sugar.
Beat the mixture using a hand whisk until it is creamy and light.
Dry roast 1 tablespoon cumin seeds on low flame for 2-3 mins until they are fragrant. Pound them in a mortar-pestle until they are coarsely ground.
Meanwhile in another bowl add 1 cup maida/all purpose flour along with ¾ teaspoon salt and roasted cumin seeds. Mix it well until combined.
Now divide the dry mixture into two equal parts and add 1 part of the dry mixture into the wet mixture.
Mix it together using a spoon and then add the next part of the dry mixture and mix it in.
The dough should look crumbly. When the dough is lumped together, it should hold its shape.
Meanwhile preheat the oven at 180°C for 10 mins and line a baking tray. Now place a small amount of the dough and press it to the thickness of about ¼th of an inch.
Cut into desired shape using a cookie cutter. I used a cupcake mould with sharp edges.
Carefully invert the mould and you should see that the dough holds its shape.
Gently invert it and tap it onto the lined baking tray. It should come out without any breaks/cracks. If it doesn’t hold its shape, add 1-2 tablespoon butter/oil to the dough.
Bring together the rest of the dough and repeat the process until all the dough is used up. Place the prepared cookies on the baking tray with 1-2 inches apart.
Bake for 13-15 mins at 170°C and if needed 1 minute more on toast mode. As the bottom turns golden brown, remove the tray from oven. The cookies will be soft to touch right out of the oven and will crisp up on cooling down. Wait for a few mins before cooling them down on wire rack.
Store in an airtight container at room temperature for upto 2 weeks. Serve with hot coffee/tea.
Recipe Notes
- Adjust the salt quantity per taste preference. These have just the right amount of saltiness. If you prefer a saltier version of the cookies, add 1 teaspoon salt. For less salty version, use only ½ teaspoon salt.
- If the dough is too crumbly and if you find it hard to make shape using this method, increase the butter by another ¼ cup (3 tablespoon – use 1 tablespoon at a time) and then it should be easier to bring it together. Alternatively, 1 tablespoon milk can also be added to bring the dough together but note that the texture of the cookie changes completely.
Recipe Card
📖 Recipe
Jeera Biscuits | Jeera Cookies | Salted Cumin Biscuits
Equipment
- OTG/convection oven
- Baking Tray
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup Maida/All Purpose Flour
- ⅓ cup Butter at room temperature
- ¼ cup Powdered Sugar
- 1 tablespoon Cumin Seeds
- ¾ teaspoon Salt
Instructions
- In a mixing bowl add ⅓ cup butter at room temperature along with ¼ cup powdered sugar.
- Beat the mixture using a hand whisk until it is creamy and light.
- Meanwhile in another bowl add 1 cup maida/all purpose flour along with ¾ teaspoon salt. Mix it well until combined.
- Now divide the dry mixture into two equal parts and add 1 part of the dry mixture into the wet mixture.
- Mix it together using a spoon and then add the next part of the dry mixture and mix it in.
- The dough should look crumbly. When the dough is lumped together, it should hold its shape.
- Meanwhile preheat the oven at 180°C for 10 mins and line a baking tray. Now place a small amount of the dough and press it to the thickness of about ¼th of an inch.
- Cut into desired shape using a cookie cutter. I used a cupcake mould with sharp edges.
- Carefully invert the mould and you should see that the dough holds its shape.
- Gently tap it onto the lined baking tray. It should come out without any breaks/cracks. If it doesn’t hold its shape, add 1-2 tablespoon butter/oil to the dough.
- Bring together the rest of the dough and repeat the process until all the dough is used up. Place the prepared cookies on the baking tray with 1-2 inches apart.
- Bake for 13-15 mins at 170°C and if needed 1 minute more on toast mode. As the bottom turns golden brown, remove the tray from oven. The cookies will be soft to touch right out of the oven and will crisp up on cooling down. Wait for a few mins before cooling them down on wire rack.
- Store in an airtight container at room temperature for upto 2 weeks. Serve with hot coffee/tea.
Notes
- Adjust the salt quantity per taste preference. These have just the right amount of saltiness. If you prefer a saltier version of the cookies, add 1 teaspoon salt. For less salty version, use only ½ teaspoon salt.
- If the dough is too crumbly and if you find it hard to make shape using this method, increase the butter by another ¼ cup (3 tablespoon – use 1 tablespoon at a time) and then it should be easier to bring it together. Alternatively 1 tablespoon milk can be used to bring the dough together but note that the cookie texture will vary.
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