Jeera Biscuits

Cookies - Crackers - Biscuits!!! Who doesn't like them? Specially kids are very much fond of it... Savory biscuits, lightly salted and seasoned with roasted cumin seeds is an all-time favorite snack for everyone :) 

Making of "Jeera Biscuits" took me to a nostalgia trip! As a kid, I loved cookies (I'm still loving it though)... Getting cookies/crackers from a local bakery, arranging a dozen of them on a big plate, topping them in many different ways and serving a plate with cuppa tea was something I always loved to do. 

But that time, I didn't know how easy it is to make at home! Get your dough ready in total of 20 mins and plus baking time... And you'll get your cookie-jar filled with these buttery jeera biscuits :)

Makes: 20

INGREDIENTS:

1 cup Self-Raising Flour 

1 tbsp Chopped Butter (Cut into small pieces)

1 tsp Roasted Cumin Seeds

Salt, to taste

1/4 cup Lukewarm water

METHOD:

- Mix self raising flour, salt and cumin seeds in a mixing bowl.

- Add chopped butter (No melted butter) and mix all together to make crumbles in flour. 

- Knead a medium-soft (paratha like) dough using lukewarm water.

- Cover it with a wrap or lid and keep it aside for 15 mins.

- Divide the mixture in 5 big balls and roll out each of them keeping 4-5 mm thick.

- Use your favorite cookie-cutter and cut them nicely.

- Place a parchment paper on baking tray and arrange all the cookies onto it.

- Bake them in pre-heated oven on 180 degrees for around 20 mins.

- Take them out and place them on cooling rack. Store it in an air-tight container.

SJ's NOTE:

- Self Raising Flour: 1 cup Plain Flour + 1½ tsp Baking Powder + A pinch of Baking Soda

- Best to serve for tea-time munching.

- Can be used as a base appetizer with different toppings on it!

Sending this recipe to Souwmya's Eggless Baking Event hosted by Zesty South-Indian Kitchen:

Linking this dish to Nandoo's Kitchen - Nupur's UK, Rasoi and Me...