These incredibly fragrant and crisp Indian cumin cookies are ideal for serving with a cup of tea at snack time or perfect even for breakfast. I admit that many of you might scrunch your nose at the mere thought of trying them. Believe me, these cookies will win you over with the first bite! When I made them, an incredible aroma filled the entire house. I also find them perfect to serve with a good tea, maybe even masala chai, the typical fragrant Indian tea. The Jeera cookies, as they are called, are also great to munch on their own.
The recipe is very simple and quick. They are nothing more than simple cookies made with butter, flour, and cumin powder. In short, an eggless dough, which doesn’t require resting in the fridge. You mix it, roll it out, and into the oven it goes. For the recipe, I used regular flour, but if you prefer, you can also use whole wheat or cornflour, the one meant for desserts, of course. I added cumin powder to the dough and sprinkled whole cumin seeds on the surface before baking. So if you’re looking for a dessert with an ethnic taste that’s different from the usual, follow me into the kitchen because these Indian cumin cookies will be ready in a click!
You might also be interested in other Indian recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 24 cookies
- Cooking methods: Oven
- Cuisine: Indian
- Seasonality: All seasons
- Energy 59.93 (Kcal)
- Carbohydrates 6.71 (g) of which sugars 2.26 (g)
- Proteins 0.79 (g)
- Fat 3.52 (g) of which saturated 2.19 (g)of which unsaturated 1.28 (g)
- Fibers 0.19 (g)
- Sodium 1.36 (mg)
Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/4 cups all-purpose flour
- 7 tbsp butter
- 1/4 cup sugar
- 2 tsp cumin powder
- cumin seeds (as needed for the surface)
Tools
- Bowl
- Rolling Pin
- Baking Tray
- Parchment Paper
Steps
First, work the softened butter well with the sugar using a spoon. Then add the cumin powder and flour and continue mixing first with the spoon, then with your hands. You should obtain a smooth and homogeneous dough.
Now transfer the dough between two sheets of parchment paper and roll it out with the rolling pin to a thickness of about 1/4 inch. Cut the cookies into your preferred shape. I made rectangles, but you can also use a round cutter.
Next, place the cookies on a baking tray covered with parchment paper, sprinkle cumin seeds all over the surface, and bake at 340°F with the fan function for 10 minutes, or until they are golden on the surface.
The Indian cumin cookies are ready! Bake them, let them cool, and serve them with a cup of tea.
Variations and Tips
Cumin cookies can be stored for 4 or 5 days in a tin box.
As an alternative to all-purpose flour, you can also use whole wheat or cornflour.
