Tea time feels incomplete without a sweet-and-sour or savory snack to go with it. In Indian households, cumin biscuits (or *jeera* cookies) have long been a favorite accompaniment to tea.

Everyone loves their mildly salty, crisp texture and the flavor of roasted cumin, but did you know you can easily make them at home? Let’s look at the recipe for making cumin cookies.

Cumin Biscuit Recipe

Total Time: 50 mins
Preparation Time: 30 mins
Cooking Time: 20 mins
Course: Snacks
Calories:
Servings: 2 people
Cuisine: Others

Ingredients for Cumin Biscuits:
All-purpose flour (Maida) or wheat flour: 1 cup
Butter: 1/2 cup
Powdered sugar: 2 to 3 tablespoons
Cumin seeds: 1.5 tablespoons
Salt: 1/2 teaspoon
Baking powder: 1/2 teaspoon
Milk: 1 to 2 tablespoons

Method for Making Cumin Biscuits:

First, place the cumin seeds in a pan and roast them lightly over a low flame for 1-2 minutes until they release a pleasant aroma.

Do not burn the cumin; roast it only lightly. Afterward, lightly crush half of the cumin seeds using a rolling pin, and leave the other half whole.

Now, take the softened butter and powdered sugar in a large bowl. Using a whisk or beater, whip the mixture for 3-4 minutes until it becomes light, fluffy, and creamy.

Next, add the flour, baking powder, and salt to the bowl, along with the crushed cumin seeds.

Gently mix all the ingredients and add 1-2 tablespoons of cold milk to form a soft dough. Keep in mind that the dough should not be kneaded like roti dough; simply bring it together into a mass.

Now, wrap the dough in plastic wrap and refrigerate it for 15 minutes.

Next, place the dough on a sheet of butter paper, roll it out to a thickness of 1/4 inch using a rolling pin, and cut out cookies using your preferred cookie cutter or a round lid.

Sprinkle a little whole roasted cumin over the cookies and press down lightly. Then, bake them in an oven preheated to 170°C for 5–18 minutes.

Allow the cookies to cool completely after baking. Your homemade cumin cookies are ready.

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