Jeera Biscuits are perfect for afternoon tea-time. These are mild sweet and savoury biscuits with cumin/ jeera flavour.
Ingredients:
Whole wheat flour - 1 cup ( 120 grams)
Jaggery syrup - 2 tablespoons
Butter - 1/2 cup
Baking powder - 1 tsp
Salt - 1 tsp
Jeera - 1.5 tsp
Method:
# Dry roast and crush jeera / cumin.
# Sieve whole wheat flour, baking powder, salt for 5-6 times.
# Mix butter, jaggery syrup, sieved flour, crushed cumin/ jeera to make a dough.
# Roll the dough to a thin chappati / flat bread. Use a cookie cutter to cut / shape your biscuits.
# Grease the baking tin with oil / butter. Arrange the biscuits.
# Preheat your microwave convection mode @160'c.
# Bake @ 160'c for 12 minutes.
Once baked remove on a wire rack and cool completely.
Store in an airtight container.
* Consistency of jaggery syrup is like honey.
* While baking second batch of biscuits reduce the time to 10 minutes.
* You can bake in Airfrier @ 160'c for 10 minutes.
* Kadai - add salt in the base and cover with a lid preheat for 12 minutes on medium flame. Place a ring mould. Place the biscuits in a plate cover with a lid and bake on medium flame for 15-20 minutes. Keep checking once it changes colour can remove and allow it to cool.
* Baking in pressure cooker and kadai are same. If you bake in pressure cooker remove gasket and whistle.
Do try and provide your comments.
Thank U!
