If I were going on a deserted island and I was allowed to take only one kid of biscuits, it would be zeera biscuits (cumin seed biscuits).
Zeera biscuits are a super popular treat in India. Every bakery worth its name makes zeera biscuits.
A perfect combination of salt and savoury with a hint of spice which comes from zeera (cumin seeds) these biscuits melt in the mouth. And these go so so well with masala chai.
I tried and tested multiple recipes before settling on this recipe for zeera biscuits. I would recommend that you try combinations of salt and sugar to come up with a flavour you prefer.
And it’s a super easy recipe and is ready under an hour (including resting time)
I hope you will give zeera biscuits a try. Tag me on instagram if you give them a try!
- 200 gram plain flour maida
- 200 gram butter room temperature (but not melted)
- 5 tbsp caster sugar I use 5tbsp but you can try between 4-5 tbsp
- 1 egg
- 2 tbsp cumin seeds little extra for sprinkling on top
- 1 tsp baking powder
- salt to taste try between 1/2tsp to 1 tsp
- Preheat the oven to 180C
- Roast the cumin seeds on low heat until they are fragrant, about 1-2 minutes. Set them aside
- Mix flour, baking powder, cumin seeds and salt
- Whisk the egg and set it aside
- Whip butter and sugar together until it is fluffy, about 3-4 minutes using an electric hand whisk
- Add egg to the butter mix. Mix it really well so that egg is completely mixed
- Add in the flour mix and make sure to mix it really well to form dough. The dough will be really wet at this stage so keeping it in the fridge will make
- Cover the dough and keep it in the fridge for 30-60 minutes
- After the dough has been refrigerated, it will be easier to work. Take the dough out of the fridge and knead it so that it binds well. If the dough it still wet use dry flour lightly so that it binds together
- Make 4 or 5 dough balls. Lightly dust the surface and roll the ball into a disc about 1/8 inch thick
- Use a cookie cutter to cut the cookies into any shape
- Line two baking sheets with parchment paper and gently set the cookies on top. Sprinkle the cumin seeds on top of the cookies. Lightly press the cumin seeds using a spatula
- Refrigerate the cookies again for 15-20 minutes
- Bake the cookies for about 12-15 minutes until the edges turn lightly red. Take them out let them cool before storing
- Store in an airtight container