Jeera Biscuits Recipe | Cumin Cookies Recipe

Jeera Biscuits also known as cumin cookies are crunchy savoury bites that’s packed with flavor. They are easy to bake at home and actually taste lot better than store ones. I used a mix of wheat and maida, and the jeera with bit of pepper makes it taste too good. It comes out light and crisp.

These biscuits are mostly made for tea time or when travelling. They are not oily or greasy so it feels light and a little bit healthy too. If you like savoury snacks more than sweet, then you will surely enjoy this. It’s tasty just like that or with tea and keeps well for few days.

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About Jeera Biscuits

Jeera Biscuits are salty cookies baked using wheat flour, maida, cumin seeds and small pinch of pepper and salt. It is very flavorful and best to serve with tea. The main thing is the cumin flavor which makes it taste different from normal sweet cookies. Spices are mild and just enough to give taste without too much.

This recipe is same like bakery style but made in home with small changes. Mostly these are made only with maida but I mixed wheat flour also which gives more balanced texture. The jeera gets nicely roasted while baking and smells so good. Adding pepper gives that little bit spicy kick too.

These cookies are crispy at the sides and slightly soft in middle. If you bake bit longer it will become more crunchy. They don’t puff up much so you should roll them evenly. Some make it thin and crispy, but I like it bit thick also sometimes.

I usually bake this when we all feel bored of eating sweet biscuits. These cumin cookies are nice with evening tea and good for travel too. I even pack them in jars and gift sometimes. It stores well and easy to make big batches also.

Jeera Biscuits Ingredients

• Wheat flour – I have used this to make it a little on the healthier side. It gives a bit of bite to the cookies and balances out the maida. If you don’t have it, you can go fully with maida too.
• Maida – I used this for a smooth, soft texture. It helps the cookies turn out light and crisp without being too heavy. Adding only maida gives that bakery-style finish.
• Cumin seeds – This gives the main flavor. I used whole jeera without roasting, and it gets nicely toasted while baking, which gives a lovely aroma and taste. Don’t skip this, it’s the highlight of the biscuit.
• Pepper powder – It adds a small spicy twist to the cookies. The heat is not too much, just enough to make it interesting. You can reduce it or skip it if making for kids.
• Baking soda – I’ve added just a small pinch to keep the cookies soft inside. It gives a slight lift so the biscuits aren’t too dense.
• Sugar – Just a tiny bit for balancing. It doesn’t make the cookies sweet but just rounds off the spice. If you want a completely spicy version, you can skip it.
• Oil – I have used regular cooking oil to bind everything together. You can also use melted butter for more richness.
• Milk – I used milk only as needed while kneading. It helps bring dough together.

Why This Recipe Works

• An easy to make recipe with basic pantry ingredients.
• Jeera and pepper adds unique flavor and taste.
• It’s baked, so healthier than fried snacks.
• The cookies stay good for many days when stored right.
• A great snack choice for both kids and adult.

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How to make Jeera Biscuits Step by Step

1.Take wheat flour in a mixing bowl add baking powder and salt to it, mix well. Then add chilled butter and powdered sugar. Break butter with your finger tips and rub it with the flour till it resembles breadcrumb like texture. Then add cumin seeds and mix it.

2.Now add milk little by little to  form a dough, not too tight more like our chapathi dough.

3.Cling wrap it and refrigerate for at least 15 minutes. Using a rolling pin roll the dough slightly thin to ⅛ inch thickness. Use a butter paper underneath to avoid sticking.

4.Preheat oven at 180 deg C for 10 minutes. Use a cookie cutter and cut into small shapes. Gather the remaining dough and roll again, cut with cookie cutter and repeat the process until the whole dough gets over. Bake in preheated oven for 18-20 minutes or until the edges start to brown. Cool in wire rack.

Cool down and then store in airtight container. Serve warm with a glass of milk or as a tea time snack.

Expert Tips

• Rolling the dough – Try to roll it evenly for uniform baking. I sometimes press the dough with a roti maker to make it quicker.
• Thickness of cookies – Roll them thinner If you like crispier cookies. For soft center, keep it slightly thick.
• Cutting the shape – I didn’t use any fancy cookie cutter, just took a small lid and cut rounds. You can use any shape you like, just make sure they’re all similar size for even baking.
• Baking time – Keep an eye after 15 minutes, as all ovens are different. Mine took around 20–22 minutes at 180°C. If you like it extra crunchy, you can bake for 2 mins more, but don’t let it brown too much. It depends on the thickness of the cookies so adjust accordingly.
• Cooling before storing – Once baked cool the cookies on a wire rack or plate to cool completely. Don’t store them warm, they’ll turn soft and lose the crunch.

Serving and Storage

Serve them hot with tea or even plain as a crunchy snack. These go well with coffee or masala chai too. Once cooled, store in an airtight box. They stay fresh for about 10–12 days. If it turns soft after few days, you can reheat slightly in oven for few mins.

FAQS

1.Can I use only wheat flour?

Yes, but it may turn a bit dense. Adding maida gives lighter texture.

2.Can I skip pepper powder?

Yes, you can skip or add less amount if you want.

3.Can I replace oil with butter?

Yes, melted butter works well and gives nice flavor too.

4.Do I need to roast jeera before adding?

No need, it gets roasted while baking.

5.Can I freeze the dough?

No, You can keep the dough in fridge for a day.

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