Wholewheat Cumin Cookies | Jeera Cookies
Wholewheat Cumin Cookies are eggless, mildly salty, sweet and crumbly. These cookies are all you need along with your tea or coffee. These bakery-style cookies are flavoured with freshly roasted cumin seeds.
Ingredients
- 1 cup Wholewheat Flour around 200 gms
- 1/2 cup Butter 100 gms , at room temperature
- 1/4 cup Sugar 55 gms
- 1 tbsp Cumin Seeds
- 1/4 tsp Salt
- 3 tbsp Milk adjust as needed
Instructions
- Dry roast the cumin seeds on your stovetop until a nice aroma comes. Transfer to a plate and let it cool to room temperature.
- In a bowl, sift in the whole wheat flour and add salt, half of the cumin seeds. Keep aside.
- Add room temperature butter to a bowl of your stand mixer( you can use a hand mixer or just a whisk too ). Add the sugar and beat on low to medium speed until the mixture turns creamy.
- Add the dry ingredients little by little and mix at low speed until well combined. If there is difficulty in bringing the dough together, add milk 1 tbsp at a time until well combined. Do not add more than the amount required.
- Bring the dough into a smooth ball and wrap it with cling film. Refrigerate for 30 mins.
- Preheat the oven to 180 degrees C/350 degrees F. Line a baking sheet with parchment paper. Remove the dough from the refrigerator. Roll the dough in between two parchment papers.
- Roll the dough into 1/4 inch thickness. Not too thick or thin.
- Sprinkle the remaining cumin seeds, and gently press them into the dough.Cut the cookies using cookie cutters of your desired shape.
- Repeat the process with the entire batch of dough.
- Transfer the cookies to the baking sheet. Handle with care.
- Bake for 15 minutes. The cookies are done when the bottom of the cookies turn brown. Keep an eye and don't burn the cookies.
- The cookies will be soft as soon as its out of the oven. Let it cool down to room temperature. The texture will be perfect and crispy upon cooling.
- Store the cookies at room temperature in an air tight container for upto 10 days.
Notes
If the sugar granules are too large, powder them in a mixie and add it to the butter.
If you prefer to have sweeter cookies, add a little more sugar. This measurement is perfect for our taste buds.
These cookies store well for a week to 10 days at room temperature. Store them in an airtight container.
I used a small cookie cutter and got more cookies. If you use a bigger one, you may get lesser cookies.
Adjust baking time if you decide to make thinner or thicker cookies. Thinner may bake faster and thicker may take more time.
If you have difficulty in bringing the dough together, add milk one tbsp at a time and bring it together. I used about 3 tbsp milk.
The cookies will be slightly soft as soon as it's out of the oven. They will get crispier on cooling down.
You can make these cookies with all-purpose flour or half APF & half WWF.
Tried this recipe?Let us know how it was!