Jeera Biscuits Recipe | Jeera Cookies | Recipe for Jeera Biscuits

Jeera biscuits are known by many different names in different locations. In India, it is mostly referred as Jeera biscuit or Zeera biscuits. In many places across India, it is also known as Jeera cookies too. But outside India, it is mostly referred as Cumin cookies or Cumin Biscuits.

I am very fond of different types of Biscuits since childhood. I still remember how my Dad used to bring different ranges of biscuits from shops and bakeries for me. Still now, I have the habit of munching biscuits in free time and Jeera cookies is my all-time favourite. The earthy flavour of roasted Cumin seeds makes the sweet and salty biscuit more appealing.

I used to have Jeera Biscuit by dunking them in warm milk during my school days. I just loved to have it that way. Now the warm glass of milk has changed to a hot cup of tea but my habit of having the Jeera biscuits is still the same.

I have never tried any recipe for biscuit before coming to the UK because my native town is full of bakeries and I used to get different varieties of Bakery biscuits there. But after coming here, I always had the craving for the Indian biscuit recipe. To satisfy my taste buds, I started my journey of baking biscuits at home. During this journey, I have realised one thing very clearly that biscuit recipe homemade gives much more satisfaction than the market bought ones.

Jeera Biscuits recipe is very simple and easy to make. It requires very limited and easily available ingredients to get prepared. The best part of preparing the Jeera cookies is that it gets prepared very quickly without investing much time and effort.

Recipe for Jeera biscuits is mostly prepared with all-purpose flour (Maida) but now a days many people try to avoid it because of health issues. So, I have prepared the Jeera biscuits recipe with wheat flour (Atta). Jeera biscuits recipe with wheat flour is considered much healthier than normal Zeera Biscuits recipe.

Jeera biscuits recipe with step by step photos and instructions have been provided in the ‘Instruction’ section of the recipe. If you follow each step of my recipe precisely then you will get the recipe for biscuit which will taste better than the market bought ones. But before directly jumping into the recipe, let me share few interesting things about Recipe for Jeera biscuits and its hero ingredient Jeera or Cumin.

Benefits of Cumin

How to make Jeera cookies at home?

For the Jeera biscuits recipe, first I have dry roasted the whole Cumin seeds in a dry pan for some time in medium flame to get the best flavour of it.

Then I have taken a large mixing bowl and sieved Wheat flour, Salt and Baking powder. Then I have added the roasted Cumin seeds into the mixing bowl. I have mixed all the ingredients with the help of a spoon and kept it aside.

On the other hand, to prepare the Jeera Biscuit recipe, I have taken Butter and Sugar together in another mixing bowl. I have mixed both the ingredients with the help of a hand mixer in medium speed until it turns creamy and smooth.

Then I have added the Wheat flour mixture into the Butter-Sugar mixture in small portions and combined it slowly with hand mixer. I have added some milk too to make the biscuit dough.

Then to make Jeera cookies, I have rolled the dough and cut it with the help of a cookie cutter. Then I have placed the cookies on a plate and covered with clip wrap. I have refrigerated it for half an hour before baking.

After this, I preheated the oven and lined the baking tray with wax paper before baking the zeera biscuits. I have baked the biscuits in the middle of the oven for 12-18 minutes.

If you like soft cookie type Jeera biscuits, then you can bake it for lesser time around 10-12 minutes. But if you like crispy and crunchy biscuits then bake it for longer around 16-18 minutes. For Jeera biscuits, I always prefer the crispy texture like any Indian biscuit recipe.

I have not topped the biscuits with any extra whole Cumin seeds because the addition of excess Cumin seeds can spoil the real taste of the biscuits.

Ingredients:

• ½ tablespoon Cumin seeds
• 1 cup Wheat flour (Atta)
• 1/3 cup unsalted Butter, softened
• ½ teaspoon Baking powder
• ¼ cup Caster Sugar
• ¾ teaspoon Salt
• 1-2 tablespoons cup Milk

1. Take a pan on flame and put the flame in medium low.
2. Let the pan become completely dry.
3. Add Cumin seeds into the pan and dry roast it in medium low flame for 3-4 minutes until the Cumin seeds change the colour slightly. Stir the Cumin seeds continuously with the help of a wooden spatula.
   

4. When the Cumin seeds are done, you will get a nice redolent flavour from it. Switch off the flame and transfer the Cumin seeds on a dry plate.
   

5. Spread the Cumin seeds on plate and let it rest until the spice cools down completely.
6. Place a sieve on a large mixing bowl.
7. Sieve the wheat flour, salt and Baking powder together.
   
   
   

8. Add roasted Cumin seeds into it and mix all the ingredients thoroughly. Keep the mixture aside.
   

9. Take soft Butter into a mixing bowl.
10. Pour the Caster Sugar into the mixing bowl and mix it with the help of a hand mixer. Mix all the ingredients evenly in medium speed till it becomes smooth and creamy. Scrap the sides and bottom with the help of a spatula when required.
    
    

11. Add the Wheat flour mixture in four batches to the Butter-Sugar mixture and combine it slowly till crumble texture occurs.
    
    

12. Add 1-2 tablespoons of milk into the crumble mixture. I have added 1 tablespoon milk to form the dough. Don’t over knead the mixture. Just combine it together to form a biscuit dough.
    
    

13. Put the biscuit dough on a roller board or some flat surface.
14. Roll out the dough around ¼ inch thick with the help of a rolling pin.
15. Cut them into different shapes with the help of cookie cutter or steel glass. I have cut them in round shape.
    

16. Transfer them on a plate and wrap it with clip wrap. Refrigerate them for half an hour to set the dough.
    

17. On the other hand, preheat the oven at 180°C/160°C Fan/Gas 4.
18. Line the baking tray with wax paper and place the cookies on the tray.
    

19. Place the tray in the middle of the preheated oven.
    

20. Bake the cookies for 15-18 minutes. For me, it exactly took 18 minutes.
    

    Note: If you like flaky texture, then check it in 12-13 minutes.
    

21. Place the cookies on wire rack and let it completely cool down.
    

22. Store it in an airtight container for couple 2-3 weeks.