Homemade Jeera cookies or commonly known as Jeera biscuits are made of jeera aka cumin seeds. In India, it’s the perfect biscuits to have with a cup of chai. These are called Jeera biscuits because the prominent taste is of jeera. It has got both the flavor of sweet and salty, thereby these homemade jeera cookies are loved by all.
I like to dip them in my chai and ohmy, these tastes so yum!
There are so many varieties of biscuits/cookies that can be made at home. I have already tried and tested the Karachi Biscuits/Tutti Frutti biscuits and they have turned out so well. This time I wanted to try something that is a bit salty too and that’s why the Jeera Cookies.
Absolutely love this recipe by CookWithManali, she has done a detailed post here
In this recipe, I have made them with all-purpose flour aka maida, but this can be made with wheat flour too. I will post the recipe of that soon. In India, we call them biscuits and not cookies but you can always adjust the softness or crispness of these. I like my cookies/biscuits to be a bit crunchy. I have cooked it till the edges look a bit brown in color if you want less crunchy you can bake it for slightly less time.
A perfect recipe for your kids or even serve it to your guests. I have made batches of these at home and have packed it for all the guests. Everyone loves homemade cookies, don’t they? 😉
There are a few things to keep in mind before baking. Always use measuring cups and spoons to measure as it is important to be precise and not just going by your instincts. Also, for the Karachi biscuits recipe I have used Amul butter or no salt butter but this time to experiment, I have used homemade butter aka homemade makkhan. My mother-in-law had taken out freshly that morning and I was intrigued to see the results. Uff, these have turned out great.
The best part of using homemade makkhan is it’s healthier and it’s un-salted. Yay!
It’s okay if you don’t have Ghar ka makkhan, you can always use Amul butter or any unsalted butter that you can find in the market.
Crunchy and yummy, enjoy these Jeera cookies with a cup of chai. I have baked them in Microwave at Convection mode.
Let’s get started.
If looking for measuring cups and spoons, check these.
Let’s get started.
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Passive Time | 1 Hour- rest time |
| Servings |
Small Cookies
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- 100 Gm all purpose flour/ Maida Maida
- 50 Gm un-salted butter/Makkhan I have opted for ghar ka makkhan.
- 35-40 Gm Powdered sugar
- 1/2 tablespoon Jeera/Cumin seeds
- 1/8 teaspoon Baking Powder
- a pinch Baking soda
- a pinch Salt
Ingredients
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- In a mixing bowl, add unsalted butter or Amul butter or Ghar ka makkhan. The idea is we don't want melted butter. The butter should be at room temperature, it should be soft but not melted.
- I have kept the Makkhan in deep fridge for an hour so that it gets set and then took it out a couple of minutes before I started baking.
- It's very important to keep your butter a bit soft but not melted. If you are using Amul butter, keep in the fridge and just before you start making, take it out a couple of minutes before.
- In this same bowl, add powdered sugar. It should not have any lumps.
- Now with the help of double beater, beat both of them together for about 1-2 minutes, till butter become soft and starts incorporating with sugar.
- If you don't have double better, you can use your hands too. Make sure both the butter and sugar get mixed properly.
- Now add maida, baking powder, baking soda, jeera, and salt. Mix everything to make a dough.
- Add more maida if required. We want a dough kind of consistency so that we can roll them into logs.
- Make small logs of the dough and wrap them with cling foil or parchment paper. Put these logs into the fridge for an hour.
- After an hour, take these out. Cut them into rounds and place it into the baking tray.
- Preheat the Microwave on Convection mode at 180 degrees for 5 minutes.
- Put the baking tray on lower rack and bake them on Convection mode at 180 degrees for about 14-15 minutes. Repeat the process with the next batch.
- Voila! Jeera cookies are ready to serve. Store them in an air-tight container.
- If using Amul butter or any salted butter, do not add extra salt.
- Refer to my Karachi style Tutti Frutti biscuits recipe for better understanding of the process.
- You can always roll out the dough and then cut with a cookie cutter.
- You can skip baking powder and baking soda too.
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