Dry roast cumin seeds till they are crisp and aromatic. This may take 2-3 minutes.
In a bowl take butter and sugar powder. Whisk / beat well until its creamy and fluffy.
Once the cumin seeds are roasted nicely, take a rolling pin and crush them coarsely, keep aside. Preheat the oven at 180 degree centigrade for 10 minutes.
In a bowl sift all purpose flour. Add salt and about 75 % of crushed roasted cumin seeds. We will be using the remaining cumin seeds later while rolling the dough.
Add this maida mix to the beaten butter mix. Add dry ingredient to the wet ingredients in 2- 3 batches and with a help of a whisk/ spatula / hand make a dough.
If the dough is crumbly add about 2 tbsp of milk. Mix, add more milk only if the mixture feels dry. If it is still dry then add 2 tablespoons more and mix. It should come together as a soft dough but should not be sticky.
Roll to make a smooth medium thick chapati. Sprinkle the remaining cumin seeds and lightly roll it. Take a cookie cutter, dip into dry flour and cut into small biscuits. You can use any shape or size as per your choice.
Gather the remaining scrapings, roll out again and repeat the process till the entire dough gets over. Spread a butter paper on the baking sheet and arrange biscuits over it.
Bake them at 180 c or 350 F for 10 minutes. After 10 minutes, take out the cookies, set the temperature of the oven to 170 degree centigrade and bake for another 5-7 mins or till the cookies become golden brown.
Baking at a lower temperature makes the cookies crispy. Remove the cookies from the oven, allow it to cool completely. Store them in air tight containers.