This Cumin Cookies recipe is Indian bakery style simple one. I have used half wheat and half maida in this recipe. Maida and semolina is used to get  crispiness. I have seriously gone mad about baking 😛 the things i google, books i read, shows i watch everything is about baking. My H asks what’s for dinner, from Idli/Dosa now i say pie/pizza/quiche :D. Of course it is time consuming compared to our everyday idli/dosa. But I have got this craziness into my head from some where.

Cumin Cookies Pictorial Directions:

• Take all the dry ingredients and sieve them for a couple of times.

(never mind the brown shade after sieving:P , it is worse effect of light 😀 )

• Add sugar to it. In this recipe, both brown sugar and white sugar is used. You can replace with just white or brown as per your wish.
• Cumin powder and butter is added and the flour is crumbled with fingers.

  

  

  

• Now to this add milk little by little by mixing with your fingers. around 5-6 tbsp milk is used in this recipe. I have mentioned approximate amount of milk here because based on the semolina, wheat quality the milk required may vary.
• Roll out into smooth tube gently. Wrap it in a sheet and refrigerate for 30 min until hard enough to slice them.

  

  

  

• Preheat oven to 180 degree Celsius.
• Take out and slice them in 1/2 ” even thickness.
• Line the baking tray with parchment paper and place the cookie slices leaving space in between .
• Bake at 180 degree Celsius for 20-25 min. I have baked exactly for 23 minutes. Stop it when the sides start browning which should be between 20- 25 min.
• Cool them in wire rack and store it in air tight container.

  

  

  

Cumin Cookies Recipe:

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