Name: Whole Wheat Cumin Cookies | Jeera Biscuits recipe by Namita Tiwari at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10
Ingredients: 1 cup whole wheat flour (atta); 1/2 stick butter (100 Gms); 1/2 cup powdered sugar; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 4 tablespoons + 2 teaspoon milk (room temperature); ¾ teaspoon to put in dough + 1 teaspoon whole cumin seeds (jeera) to sprinkle on top

ABOUT Whole Wheat Cumin Cookies | Jeera Biscuits RECIPE

Jeera biscuits are the most popular goodies of the local bakeries . One can find them in every road side stall. With a beautiful balance of sweetness and salt and with flavour of jeera that gets roasted while baking, these biscuits are unique in taste. I baked my own batch using whole wheat flour.

Ingredients Serving: 10

1 cup whole wheat flour (atta)
1/2 stick butter (100 Gms)
1/2 cup powdered sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
4 tablespoons + 2 teaspoon milk (room temperature)
¾ teaspoon to put in dough + 1 teaspoon whole cumin seeds (jeera) to sprinkle on top

Instructions

Beat butter and sugar until light and fluffy.
In a bowl whisk together whole wheat flour, salt, baking powder and baking soda. 1 teaspoon cumin seeds.
Add dry ingredients to butter sugar mixture and mix well till it resembles bread crumbs. Add milk. Begin by adding 2 tablespoons. Knead. Add 2 tablespoons more and knead.
Add more milk only if the mixture feels dry. It should come together as a soft dough. It should not be sticky.
Preheat oven to 170 degrees Centigrade. Grease a baking tray.
Roll out a thick chapatti of dough on the floured counter. Sprinkle a pinch of cumin seeds. Press them with the roller. Cut out cookies with a cookie cutter. Arrange them on the baking tray.
Bake for 12 -15 minutes till the cookies turn golden.
Cool and store in an airtight container.

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