Subj : Jeera Biscuits (Buttery Eggless Cookies) To : All From : Ben Collver Date : Thu Jul 10 2025 08:33:25 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jeera Biscuits (Buttery Cumin Cookies - Eggless) Categories: Cookies, Indian Yield: 30 Cookies 1 1/2 c All purpose flour 1/4 c Fine semolina 1/3 c Granulated sugar 1 ts Salt 1 ts Baking powder 1/4 ts Baking soda 1 ts Cumin seeds 1/2 c Unsalted butter; - cold, diced into cubes 3 tb Neutral oil 3 tb Milk; up to 6 tb, cold In a bowl, mix flour, semolina, sugar, salt, baking powder & soda together. Sift once. Dump the sifted flour mix in a food processor fitted with the metal blade. Add the cumin seeds & cold butter cubes. Pulse for a minute or so until the butter becomes pea sized. Remove the metal blade and fit the dough blade into the jar. Add the oil. Start the processor and add cold milk 1 tb at a time until the dough just comes together. Stop. The dough might be slightly sticky but that's okay. Scoop out the dough, bring it together, don't knead, and divide into two equal portions. Form logs with each portion. Wrap the logs in a parchment sheets or plastic cling films. Refrigerate for at least 30 minutes until firm and ready to be cut into slices. Preheat oven to 325?F / 165?C. Line cookies sheet with parchment or wax paper. You might need 2 baking sheets or you can bake them in two batches. While the oven is preheating, take out the cold dough logs and using a sharp, serrated knife, cut cookies about 1/4" thick. Try to cut as uniform size as possible. Do not cut very thick slices else cookies will be raw while baking. Arrange the cookies on the sheet about 2" apart. Bake in the preheated oven for 18 to 22 minutes until the cookie bases start turning brown and the top changes color. I personally like my cookies slightly overdone so I baked them for few extra minutes. Let cool on the sheet before storing them in air tight containers for up to 2 weeks. Serve with hot chai. Recipe by sanjuro Recipe FROM: MMMMM .