Thursday, May 26, 2016

Zeera Cookies / Eggless Cumin Cookies

I was never ever a tea person. Even now...I don’t drink tea or even coffee. But if cutting chai is your thing then you by nature also know that those small carts don’t come with only a stove and kettle bubbling with milk but also with some heavenly goodies which are oh-so perfect for those tea times. And although I have never drunk tea from any teas stalls, I deeply adore the cookies and biscuits they sell there. They are usually kept in the front row of that moving street cart, in heavy glass jars closed tightly with thick glass lids. They sell bapuji cakes (small square tiffin cakes wrapped with a bluish butter paper), different biscuits and my favourite cumin cookies and butterfly biscuits. While my friends sipped peacefully their ginger tea I always had my place settled with a small paper bag full of 3 or 4 cumin cookies or butterfly biscuits.

how to make Zeera Cookies recipe / Eggless Cumin Cookies recipe / Jeera Cookies recipe

how to make Zeera Cookies recipe / Eggless Cumin Cookies recipe / Jeera Cookies recipe
Please ignore my chipped nailpaint!!

Zeera Cookies / Eggless Cumin Cookies
Makes approximately 20 cookies

how to make Zeera Cookies recipe / Eggless Cumin Cookies recipe / Jeera Cookies recipe

Ingredients:
2 cups of all purpose flour
50gm unsalted softened butter
1 tbsp cumin seeds
1 tsp dry mint leaves
1 tsp salt
2 tsp castor sugar
½ tsp chat masala
1 tsp baking soda
4 tbsp whole milk

Method:
Preheat your oven to 350F.
Sieve the flour in a large bowl. Add the salt, sugar, baking soda, chat masala, mint leaves and cumin seeds.
Add a little milk and mix everything to make the dough. Add more milk until everything comes together.
Once everything comes together, knead it well to make a smooth dough.
Sprinkle some flour on your rolling board and roll the dough into a thick sheet.
Cut with a circle cookie cutter.
Spread a baking sheet / butter paper on your baking tray and place the cookies on them.
Bake your cookies in the oven for 10-12 minutes or until crisp and brown.
Place them on a rack and let them come to room temperature.
Serve with hot cup of chai.

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