Ever since I have made these cookies from here, it has been a regular process. I have made just one change that is : I have roasted cumin seeds, then grounded to powder and added 1 tsp extra cumin seeds just to sprinkle on top.
Serves: 15 cookies, Preparation time: 10 minutes + baking time (12-15)
120 gm Unsalted butter, softened
2 tbsp powdered Sugar
1 tsp Salt
2 tsp cumin seeds + 1 tsp cumin seeds
200 gm All purpose flour
1/2 tsp Baking powder
Roast 2 tsp jeera till it is light brown and grind it into dry powder.
Beat butter and sugar till it becomes light and creamy.
Sieve flour, salt and baking powder together twice. Beat an egg with an electric beater until it becomes light and fluffy. We are going to use just half of egg liquid now. Rest we need to brush on the cookies before baking. Now add half beaten egg and roasted jeera powder to the butter mixture.
Mix well together. Add flour mixture to the butter mixture to make smooth dough (use your hands and mix to form a dough).
Cover with cling film and keep it in fridge for 20 minutes.
Preheat oven at 180 Celsius. Line baking tray with butter paper. Dust the dough with some flour and roll out dough into 1/2 inch thick and prick the surface with a fork. Use a cookie cutter to shape them as per your design. Place these on butter paper tray and brush the remaining egg on top of cookies. Sprinkle a few cumin seeds on top.
And bake for 12-15 minutes or until they turn light brown. Cool these on a wire rack and later store in an air tight box.
Serve these at breakfast table or enjoy a lovely evening tea time.
Sending these addictive cookies to Aipi & Priya's Bookmarked Recipes