Jeera Biscuits Recipe
Jeera Biscuits Recipe: As a housewife, food critic, and an ardent lover of cooking, I’ve always found solace in the warm, aromatic world of my kitchen. Among the many recipes I hold dear, Jeera Biscuits, also known as cumin cookies, have a special place in my heart. These savory, crisp delights never fail to transport me to my grandmother’s kitchen, where I would sit, mesmerized by her skilled hands, as she rolled the dough and shaped these perfect cookies. The irresistible, earthy aroma of roasted cumin seeds and the buttery, crumbly texture of these biscuits have made them a beloved family favorite.
What are Jeera Biscuits?
Jeera Biscuits are delicious, savory cookies made with a few simple ingredients, including flour, butter, sugar, salt, and the star ingredient – cumin seeds (jeera). These biscuits have a rich, buttery texture and a delightful balance of flavors, with the distinct warmth and earthiness of roasted cumin seeds. Perfect as an accompaniment to a cup of tea or as a standalone snack, Jeera Biscuits are an evergreen treat that will always leave you craving more.
Jeera Biscuits are a timeless, savory delight that will charm your taste buds with their buttery, crumbly texture and the exquisite warmth of roasted cumin seeds. These cookies are incredibly versatile, allowing you to experiment with different flavors and ingredients to create your perfect biscuit. So, don your apron and treat yourself to a nostalgic, mouthwatering trip down memory lane with these scrumptious Jeera Biscuits.
Variations of Jeera Biscuits Recipe
Jeera Biscuits can be customized with different ingredients and flavors to suit your personal preferences. Here are some popular variations:
Whole Wheat Jeera Biscuits: For a healthier, wholesome twist, replace all-purpose flour with an equal amount of whole wheat flour or use a combination of both. Whole wheat flour imparts a slightly nuttier flavor and a more rustic texture to the biscuits.
Cheese Jeera Biscuits: To add a layer of savory goodness to your Jeera Biscuits, incorporate ¼ cup of grated cheese, such as cheddar or Parmesan, into the dough. The cheese lends a rich, tangy flavor that beautifully complements the earthy cumin seeds.
Spicy Jeera Biscuits: For those who enjoy a touch of heat in their treats, add ¼ to ½ teaspoon of red chili powder or cayenne pepper to the dough. This creates a delightful contrast of flavors, with the spicy kick elevating the overall taste of the biscuits.
Multigrain Jeera Biscuits: Incorporate a mix of flours, such as ragi (finger millet), barley, or oats, to create nutritious and flavorsome multigrain Jeera Biscuits. You can adjust the ratio of different flours according to your preferences, and even add flax seeds or chia seeds for an extra boost of fiber and nutrients.
Herbed Jeera Biscuits: Add a selection of your favorite dried herbs, such as thyme, rosemary, or oregano, to the dough. The combination of cumin and aromatic herbs creates a delightful symphony of flavors, making these biscuits a unique and delectable treat.
Nutrition – Jeera Biscuits
While Jeera Biscuits are a tasty and comforting snack, it’s essential to be mindful of their nutritional aspects. The biscuits are made with refined flour and butter, contributing to their calorie and fat content. Consuming them in moderation is key to maintaining a balanced diet.
On the positive side, cumin seeds are a great source of iron, antioxidants, and other essential nutrients, providing some health benefits when consumed in moderate amounts. By opting for whole wheat or multigrain variations, you can boost the nutritional value of these biscuits and make them a more wholesome treat.
Step by Step Jeera Biscuits Recipe
Jeera Biscuits Recipe
Ingredients
- 150 butter, unsalted
- 1 cup Whole wheat Flour
- 1 tsp salt
- 1 tsp baking powder
- pinch Baking Soda
- 2 tbsp Cumin (Jeera)
- 2 tbsp sugar optional
- 5-6 tbsp milk
- Oil
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Measure all ingredients correctly as per the above given list.
- Preheat the Oven for 5-6 minutes at 180°C.
Cooking
- Add 150 grams unsalted butter in a Mixing Bowl and beat until fluffy with the help of a Hand Mixer.
- Then, sieve 1 cup whole wheat flour/ atta, 1 tsp salt, 1 tsp baking powder and pinch of baking soda together in the bowl.
- Now, add 2 tbsp cumin seeds/ jeera and mix very well with the dry ingredients mixture.
- I added 2 tbsp sugar here for sweet and salty taste but you can completely skip it, if may desired.
- Then, add 5-6 tbsp milk at room temperature. Do not add the milk at once. Add 1 – 1 ½ tbsp at a time and start combining the dough.
- Mix everything to come together. Do not knead the dough, only mix for crisp texture.
- Cover the dough and let it rest for 20 mins in the refrigerator. This step helps in firming the dough and makes easy to cut into desired shape.
- After 20 mins, slightly knead the dough again and make a cylindrical roll of the dough.
- Cut into 1 inch pieces.
- Fine the edges with a knife and brush the oil on both the sides.
- Transfer to the baking tray, lined with parchment paper.
- Bake at 180° for 15-18 mins. Keep a close watch after 15 mins to avoid over baking. Biscuits would feel soft when hot but would get crisp and firm after they cooled down.
- Transfer to the wired rack to cool down completely.
- Serve with tea or coffee and enjoy!
Equipment Used for This Recipe
Step by Step Video of Recipe
Notes & Tips
- Adding sugar is optional here but it gives little sweetness to the recipe which in the end turns into sweet-salty cookies. I love the taste but again it’s completely one own choice.
- It is advisable to keep a close watch on the biscuits after 14-15 mins to avoid over baking. You may feel cookies are not done when they are hot but they will turn crisp once cooled down completely.
- Always leave the hot cookies in the baking tray for 5-6 minutes after taking out from the Oven. Then, cool them down completely on the wired rack before serving.
- Keep in an airtight container. They are good to go for 2-3 weeks.
Nutrition Information (Note: Approximate)
FAQs – Jeera Biscuits Recipe
What can I use as a substitute for cumin seeds in Jeera Biscuits?
If you don’t have cumin seeds on hand or want to try a different flavor, you can substitute them with carom seeds (ajwain) or fennel seeds (saunf). Both options impart a unique, aromatic taste to the biscuits, making them equally delightful.
How long can I store Jeera Biscuits?
Jeera Biscuits can be stored in an airtight container at room temperature for up to 2 weeks. Ensure the container is sealed tightly to preserve the biscuits’ freshness and crispness.
Can I make Jeera Biscuits vegan?
Absolutely! To make vegan Jeera Biscuits, replace the butter with an equal amount of vegan butter or coconut oil. Be mindful that coconut oil will impart a subtle coconut flavor to the biscuits. Also, use a plant-based milk, such as almond or soy milk, to bind the dough.
Can I make Jeera Biscuits without an oven?
Yes, you can make Jeera Biscuits without an oven by cooking them on a stovetop. Prepare the dough as directed and shape it into small, flat discs. Heat a heavy-bottomed pan or griddle over low heat, and cook the biscuits for 3-4 minutes on each side until they turn golden brown and crisp.
What should be the ideal thickness of Jeera Biscuits?
Jeera Biscuits are typically sliced about ¼-inch thick. This thickness ensures a perfect balance between a crispy exterior and a tender, crumbly interior. However, you can experiment with the thickness to achieve your preferred texture.
What other sweeteners can I use instead of sugar in Jeera Biscuits?
If you want to reduce the sugar content or use an alternative sweetener, you can substitute sugar with an equal amount of powdered jaggery, coconut sugar, or a sugar substitute like stevia. Keep in mind that the flavor may vary slightly with different sweeteners.
Can I freeze Jeera Biscuits dough for later use?
Yes, you can freeze Jeera Biscuits dough for up to 2-3 months. Shape the dough into a log, wrap it tightly in plastic wrap, and store it in a ziplock bag or airtight container. When you’re ready to bake, let the dough thaw in the refrigerator for a few hours before slicing and baking the biscuits.
What can I serve with Jeera Biscuits?
Jeera Biscuits are traditionally enjoyed with a cup of hot tea, preferably masala chai or ginger tea. However, they can also be served as a savory snack alongside a refreshing dip, such as mint chutney or yogurt-based dips like raita or tzatziki.
Also see:
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