Eggless Jeera Biscuitsby Anjana Chaturvedi

  • Eggless Jeera Biscuits, How to make Eggless Jeera Biscuits
Eggless Jeera Biscuitsby Anjana Chaturvedi
  • Prep Time0mins
  • Cook Time30mins
  • Serves6People
Eggless Jeera Biscuits


  • 1+1/4 cup Refined flour/maida
  • 1/4 cup Sugar /Chini
  • 1/2 cup Unsalted butter/makkhan
  • 1 tbsp Cumin seeds/ sabut jeera
  • 3/4 tsp Salt /namak
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tbsp approx Milk /doodh


  1. Grind the sugar to make a fine powder. Sieve the refined flour, salt, baking powder, baking soda and keep aside.
  2. Preheat the oven at 150°C. Take a big bowl, add in soft butter (at room temp) and sugar, mix it well to make a smooth cream.
  3. Add the roasted cumin and the flour mixture in the butter and mix properly. Pour some milk into the mixture and knead into a dough.
  4. Now make a ball from the dough (I made 3 balls). Put a butter paper or polythene sheet on a flat surface. Roll out to make a smooth medium thick chapati.
  5. Cut into round or any desired shape. Spread butter paper in the baking sheet and arrange biscuits over it. Keep the tray in the middle rack of the oven.
  6. Bake for about 15-20 minutes, large gas oven may take some extra time, so do keep a watch after 12 minutes as each oven has a different setting.
  7. When the biscuits become light golden in colour, remove them from the oven. Let the biscuits cool down completely. Store in an airtight jar.

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