Eggless Jeera Biscuits | How to make Eggless Jeera Biscuits

By Anjana Chaturvedi  |  31st Jul 2015  |  
4.7 from 17 reviews Rate It!
  • Eggless Jeera Biscuits, How to make Eggless Jeera Biscuits
Eggless Jeera Biscuitsby Anjana Chaturvedi
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About Eggless Jeera Biscuits Recipe

These are cumin flavored bakery style biscuits. Jeera biscuits are typical Indian bakery style biscuits, which are heavily flavored with the rich aroma of cumin and are sweet and salty in taste, quite different from the readily available sweet cookies popular now a days.They taste great any time but are awesome with tea, so many childhood memories are attached with these flavorful biscuits. The freshly baked jeera biscuits taste heavenly. You can also add some ajwain along with cumin seeds or can only use ajwain for a change of taste. Jeera biscuit taste great both ways.These cookies are so easy to make and are eggless. For Eggless Jeera Biscuits Recipe, the ingredients are mixed and the dough is refrigerated for about 30 minutes, then rolled, cut into desired shapes and finally baked for about 15 minutes. Cool them on a wire rack and they are ready!! No other special baking techniques involved. To make these cookies crispy, bake them for a longer time.Or if you want them to be on the softer side, then bake them for less amount of time.

Eggless Jeera Biscuits

Ingredients to make 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

How to make Eggless Jeera Biscuits

  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.

Reviews for Eggless Jeera Biscuits (17)

Rina Joshi4 months ago


Sarmistha Purkayastha2 years ago


Reena Andavarapu2 years ago

Can I use amul butter and reduce the amount of salt?? Or any other options for butter here??

Bhagyashree Joshi2 years ago

amazing biscuits..

Shubhangi Kulkarni-Mendhe2 years ago


Jaya Chaturvedi2 years ago

mam please let me know if these can be baked in a microwave

Kanwaljeet Chhabra2 years ago


Aswini Sharma2 years ago


Rachana Bagaria2 years ago

Can we make it with whole wheat flour?

Veena Kalia2 years ago

yummy thanks ji

Neelam Pandey Joshi2 years ago

is it possible in microwave oven too?

Sukhmani Bedi2 years ago


Champa Patel2 years ago

Very testi

Geetanjali Bafna2 years ago

nice ...easy to make..

naina bhojak2 years ago

vv nice n testy too

Kavita Durga2 years ago


Ritu Sharda2 years ago

nice n easy way to make biscuit