Savoury jeera biscuits
A lightly salty, cumin-scented whole-wheat biscuit that is excellent with chai.
Based on Hebbar's Kitchen’s Hebbar's Kitchen recipe ↗
- Time
- 30 minutes
- Makes
- 12 biscuits
- Oven, conventional
- 180°C / 350°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Mixing bowl
- Knife
For a sweet-salty version, add ¼ cup powdered sugar with the butter. Chilling is what keeps the slices neat.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Beat the butter until creamy. Sift in flour, baking powder, baking soda and salt, then stir in cumin.
- 2
Add milk gradually and bring the mixture together without kneading. Shape into a log and chill for 30 minutes.
- 3
Slice into thick rounds, arrange on a lined tray and press a few cumin seeds on top.
- 4
Bake for about 15 minutes at 180°C (350°F). Cool completely before storing.
Your baking notes
Notes stay on this device.