Cumin Crackers aka Jeera Biscuit

Tweet

Here's a simple recipe for a tea time snack. I am posting the recipe below from Sunita's World followed by my pictures and notes.

Cuminy Nibbles
From Sunita's World life and food

What’s needed-

2 cups plain flour
2 tbsp cumin seeds
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp sugar
5-6 tbsp oil
1/2 cup of milk

1. Preheat the oven at 350 def F
2. Line and grease a baking tray.
3. In a mixing bowl, place the flour, baking soda, cumin seeds, sugar and salt and mix well.
4. Add the oil and rub it into the flour mixture.
5. Add the milk and bring everything together till the dough does not stick to the hand. But do not over knead, or they will turn out really hard.
6. Transfer the dough to the rolling board and roll out to about 2 mm thick.
7. With a 2 inch round cookie cutter, cut out circles and arrange on the prepared baking tray. I made around 50 of them. Of course, it will not be possible to cut out so many at one go. Just bring together the scrapings after cutting out the first batch, roll out again and repeat the process till the entire dough has been used up.
8. Place the tray in the center of the preheated oven and bake for 20-25 minutes or till the top browns lightly.
9. Remove the cookies from the oven and transfer them to a cooling rack. Cool completely before storing them in air tight containers.

Notes:

• I made exactly 1/2 the quantities mentioned in the original recipe, it's better to scale down the recipe in case you don't like it or you mess it up!
• The cookie cutters I used are approximately 1.5in, that gave me roughly 60 mini crackers
  
• I would recommend reducing the salt to 1/2 or 3/4 tsp (in the original recipe)
• The cumin seeds can also be reduced to 1 or 1.5 tsbp (in the original recipe)
  
• I think adding a small amount of kasuri methi (dried fenugreek leaves) will add a nice flavor to the crackers!