- 2 teaspoons cumin seeds/jeera
- ½ cup (113g) butter, salted or unsalted
- 1/3 cup (40g) powdered sugar
- 1 cup (128g) refined flour/maida
- ¼ cup (32g) rice flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Preheat the oven for 10 minutes at @150C /302F for 10 minutes.
- In a large bowl add butter and powdered sugar and cream them with the help of a whisk for 2-3 minutes or until it turns light and fluffy.
- Now sieve the rest of the dry ingredients, refined flour, rice flour, baking powder and salt and gently fold them into the wet ingredients.
- Finally add the roasted cumin seeds, leave some for garnishing. Gently mix again.
- Take all the mixture and from it into a log. Press from the sides and top and give it a smooth rectangular shape.
- Now gently wrap the log in a foil paper and lock it from both the ends. Now keep it in the refrigerator for around 30 minutes.
- Once it has chilled, remove the foil from the log and slice them with a sharp knife.
- Place the sliced biscuits on a tray lined with parchment paper and bake them in the oven for around 16-17 minutes @150C /302F or until it gets a light golden colour on the top.
- Once done, the sides will become slightly hard but the center will still be little soft. Once it cools down, it will become firm.
- To bake it on a gas stove, place a kadai on medium flame and add regular salt and then place a rack on it. Now cover it with a lid and let it heat for 10 minutes.
- Now carefully place the plate of jeera biscuits in the hot kadai.
- Cover it with a lid and bake on low flame for around 18-20 minutes or until it gets a light golden colour.
- Once the jeera biscuits are done, remove them from the kadai and let them cool down completely on a wire rack.
- Store them in an airtight container at room temperature for upto a month.
- If you do not have rice flour then you can replace it with same amount of refined flour/maida.
- Do not over mix the dough else the biscuits will become hard, just mix till well combined.
- You can store the log in the freezer for upto 3 months. Just thaw them for couple of hours in the refrigerator before slicing them and baking them fresh.
- Line the baking tray with parchment paper and then grease it with ghee to avoid the jeera biscuits from sticking to the bottom.
- Every oven is different, so try and check the biscuits couple of minutes before the given time.
- Always place the baking tray in the middle rack, and use the baking mode, when both the rods are on, this will give you even baking from all sides.
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