Jeera Biscuits Recipe
Jeera Biscuits are delicious, savory cookies made with a few simple ingredients, including flour, butter, sugar, salt, and the star ingredient - cumin seeds (jeera). These biscuits have a rich, buttery texture and a delightful balance of flavors, with the distinct warmth and earthiness of roasted cumin seeds. Perfect as an accompaniment to a cup of tea or as a standalone snack, Jeera Biscuits are an evergreen treat that will always leave you craving more.
Ingredients
- 150 butter, unsalted
- 1 cup Whole wheat Flour
- 1 tsp salt
- 1 tsp baking powder
- pinch Baking Soda
- 2 tbsp Cumin (Jeera)
- 2 tbsp sugar optional
- 5-6 tbsp milk
- Oil
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Measure all ingredients correctly as per the above given list.
- Preheat the Oven for 5-6 minutes at 180°C.
Cooking
- Add 150 grams unsalted butter in a Mixing Bowl and beat until fluffy with the help of a Hand Mixer.
- Then, sieve 1 cup whole wheat flour/ atta, 1 tsp salt, 1 tsp baking powder and pinch of baking soda together in the bowl.
- Now, add 2 tbsp cumin seeds/ jeera and mix very well with the dry ingredients mixture.
- I added 2 tbsp sugar here for sweet and salty taste but you can completely skip it, if may desired.
- Then, add 5-6 tbsp milk at room temperature. Do not add the milk at once. Add 1 – 1 ½ tbsp at a time and start combining the dough.
- Mix everything to come together. Do not knead the dough, only mix for crisp texture.
- Cover the dough and let it rest for 20 mins in the refrigerator. This step helps in firming the dough and makes easy to cut into desired shape.
- After 20 mins, slightly knead the dough again and make a cylindrical roll of the dough.
- Cut into 1 inch pieces.
- Fine the edges with a knife and brush the oil on both the sides.
- Transfer to the baking tray, lined with parchment paper.
- Bake at 180° for 15-18 mins. Keep a close watch after 15 mins to avoid over baking. Biscuits would feel soft when hot but would get crisp and firm after they cooled down.
- Transfer to the wired rack to cool down completely.
- Serve with tea or coffee and enjoy!
Equipment Used for This Recipe
Step by Step Video of Recipe
Notes & Tips
- Adding sugar is optional here but it gives little sweetness to the recipe which in the end turns into sweet-salty cookies. I love the taste but again it’s completely one own choice.
- It is advisable to keep a close watch on the biscuits after 14-15 mins to avoid over baking. You may feel cookies are not done when they are hot but they will turn crisp once cooled down completely.
- Always leave the hot cookies in the baking tray for 5-6 minutes after taking out from the Oven. Then, cool them down completely on the wired rack before serving.
- Keep in an airtight container. They are good to go for 2-3 weeks.
Nutrition Information (Note: Approximate)
Nutrition Facts
Jeera Biscuits Recipe
Amount per Serving
Calories
417
% Daily Value*
Fat
32
g
49
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
83
mg
28
%
Sodium
704
mg
31
%
Potassium
200
mg
6
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
1008
IU
20
%
Vitamin B1
0.2
mg
13
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
2
mg
10
%
Vitamin B5
0.3
mg
3
%
Vitamin B6
0.1
mg
5
%
Vitamin B12
0.2
µg
3
%
Vitamin C
0.2
mg
0
%
Vitamin D
1
µg
7
%
Vitamin E
1
mg
7
%
Vitamin K
3
µg
3
%
Calcium
129
mg
13
%
Iron
3
mg
17
%
Magnesium
55
mg
14
%
Zinc
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.