Eggless Jeera Biscuits Recipe | जीरा बिस्किट | Jeera Biscuit Recipe | Jeera Cookies | Biscuit Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a different flavor profile.

Dry roast 2 tablespoons of cumin seeds for 1-2 minutes until fragrant and slightly changed in color, then crush them coarsely.

In a mixing bowl, add 100 grams of Amul butter and 2 tablespoons of powdered sugar, and mix until light and fluffy, about 7-8 minutes.

Add 1/2 teaspoon of vanilla essence (optional) and mix well.

Sift in 125 grams of all-purpose flour, 1/2 cup of corn starch, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1 teaspoon of salt, and mix until combined.

Add half of the crushed cumin seeds to the mixture and fold in for about 3-4 minutes until it comes together. If too dry, add 1-2 tablespoons of milk as needed.

Gather the dough and refrigerate for 15-20 minutes to set.

After chilling, roll out the dough on a floured surface to a thickness similar to a thick roti.

Cut the biscuits using a cookie cutter or a glass, and place them on a greased baking tray.

If baking in an oven, preheat to 180°C (350°F) and bake for 15-17 minutes until golden brown. If using a gas stove, place the tray in a deep pot with a lid and bake on medium-high flame for 10 minutes, then reduce to low flame for another 20 minutes.

Once baked, allow the biscuits to cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens