Ingredients

• 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

1. Preheat the oven for 10 minutes at @150C /302F for 10 minutes.
2. 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.
3. Now sieve the rest of the dry ingredients, refined flour, rice flour, baking powder and salt and gently fold them into the wet ingredients.
4. Finally add the roasted cumin seeds, leave some for garnishing. Gently mix again.
5. Take all the mixture and from it into a log. Press from the sides and top and give it a smooth rectangular shape.
6. 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.
7. Once it has chilled, remove the foil from the log and slice them with a sharp knife.
8. 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.
9. Once done, the sides will become slightly hard but the center will still be little soft. Once it cools down, it will become firm.
10. 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.
11. Now carefully place the plate of jeera biscuits in the hot kadai.
12. Cover it with a lid and bake on low flame for around 18-20 minutes or until it gets a light golden colour.
13. Once the jeera biscuits are done, remove them from the kadai and let them cool down completely on a wire rack.
14. Store them in an airtight container at room temperature for upto a month.

Recipe Notes

• 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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