Jeera Biscuits with Ghee

Jeera Biscuits with Ghee are melt-in-your-mouth Indian cumin flavoured cookies! These eggless and no-fuss bite sized jeera biscuits recipe uses only 4 ingredients: ghee, powdered sugar, flour and cumin seeds and is so easy to whip up. Perfect accompaniment with tea or coffee.

Weekend baking with my little one!!

Every week I make a batch of cookies to last me a week so that I can enjoy them with my tea. But the little cookie monster he is, already finished 4 cookies by the time I have taken the pictures. So I am sure these jeera biscuits with ghee wont last me even four days.

And I don’t blame him at all these cookies have the goodness and aroma of homemade ghee and roasted cumin seeds making them absolutely moreish and irresistible. You seriously cant stop at one.

We just love them so so much.

Making these jeera biscuits with ghee instead of butter makes such a lovely difference. They are crumbly, extremely soft, melt-in-the-mouth cookies, thanks to the use of ghee and powdered sugar. Just pop these delicate ghee jeera biscuits in your mouth and without much effort they will just melt. mmmmm….

What are the ingredients used in this jeera biscuits recipe?

Only few ingredients and 15 mins is all you need to make this delicious and easy peasy biscuits.

• All Purpose Flour
• Ghee (Clarified butter)
• Cumin seeds
• Powdered sugar
• Salt

That is all you need to make this delicate sweet salty biscuits at home. Lets see how it is made.

How to make cumin/jeera cookies?

1. Start by dry roasting the jeera/ cumin seeds in a pan/ skillet till they are slightly brown and fragrant, around 2-3 minutes. Allow it to cool down. Then lightly crush it in a pestle and motor.
2. Place ghee in the bowl of your stand mixer or hand mixer, mix on low until ghee is whipped. Sift in powdered sugar, beat on low heat until it is mixed with the butter, then increase the speed as needed and beat till light and creamy and fluffy.
3. Then slowly incorporate 1/2 the flour and with a spatula bring it together. Then add the remaining flour. lightly mix and gently bring it together into a soft dough.
4. Shape the dough in a disc and wrap in a cling film. Refrigerate it for 15-30 minutes so that the dough will firm up a bit.
5. Preheat oven to 180°C or 350 degrees F. And line a baking sheet lined with parchment paper.
6. Remove the disc from the refrigerator, place between 2 parchment papers and roll it to 1/4 inch thickness. Sprinkle the remaining cumin seeds, and gently press in it.
7. Cut it in desired shape. Transfer the cookies with the help of a spatula on the baking sheet at least 2 inches apart. Bake for 12 -15 minutes or 15-18 minutes for crispier cookies. 
8. Let it cool completely. Put it in an air tight container, they will keep for a couple of weeks.

Here are few cookies recipe that you can try.

Elaichi Cream Biscuit Recipe

Karachi Biscuits recipe (Tutti Frutti Biscuits)

Thandai Cake Rusk

Funfetti Thandai Biscuits

Spiced Chocolate Brownie Cookies

Fennel Seed Shortbread Cookies

Persian Love Biscotti (Rose Pistachio Biscotti)

Hyderabadi Osmania Biscuit Recipe

Nolen Gur (Jaggery) Thumbprint Cookies

Parle-G Chocolate Truffles with Salted caramel

5-ingredients Banana Coconut Honey Oats Chocolate Chip biscuits

Jeera Biscuits with Ghee Recipe

I hope you enjoy this quick and delicious Jeera Biscuits with Ghee as much as we do!

You know what guys I would love to see your creations. If you have tried this recipe, just click a pic and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.

Bon Appetit!!!

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