How to make Jeera Biscuits -
Cumin seeds flavoured biscuits – very refreshing.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cumin seeds (जीरा), Butter (मक्खन )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Jeera Biscuits checkout Jeera Pepper Chicken. You can also find more Snacks and Starters recipes like Chilli Mushroom Pakora Vegetable Footlong Sandwich Falafel Burger Ayurvedic Mukhwas
Jeera Biscuits Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 31-40 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Jeera Biscuits Recipe
Cumin seeds 1 tablespoon
Butter softened 100 grams
Castor sugar (caster sugar) 1 tablespoon
Egg 1
Refined flour (maida) 100 grams + for dusting
Baking powder ½ teaspoon
Salt to taste
Method
Step 1
Preheat the oven at 180ºC.
Step 2
In a bowl, add butter, castor sugar and with the help of a whisk cream it nicely.
Step 3
Break the egg in other bowl and whisk it. Add half of the egg to the butter and mix it nicely.
Step 4
Heat a non-stick pan and lightly roast the cumin seeds.
Step 5
Take the butter mixture, add the refined flour, baking powder, salt and cumin seeds and mix them all well to make dough. Refrigerate the dough for thirty minutes.
Step 6
Take out the dough on the working table, knead it to bind nicely. Dust with refined flour if required.
Step 7
Roll out the dough using a rolling pin and flatten out to ⅛ inch thick disk.
Step 8
Using a round cookie cutter cut the cookies. Place it on an oven tray and refrigerate again for ten to fifteen minutes.
Step 9
Bake it for fifteen to twenty minutes and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
