Biscuits and tea are the best friends. As my family is a big fan of rustic sweet things, we usually take one whole wheat biscuit with breakfast tea .
And when we get bored of that, I make these sweet and salty jeera biscuits.These are perfect tea time snack for those who don’t like sweet biscuits. I make them with ghee as I like the rustic aroma . You can replace ghee with butter at 1 to 1 ratio.
Whole Wheat Flour 180 g
Powdered brown sugar 60 g
Ghee 80 g
Salt 1 tsp
Cumin seeds or Jeera 2 tsp
Baking Powder 3/4 tsp
Milk 70 ml
Preheat the oven at 160 C for 10 mins.
Cream together ghee and sugar with the help of a whisk . After 4-5 minutes the mixture become soft and fluffy. You can use an electric beater too.
Mix flour, baking powder and salt and sieve the mixture 2-3 times. Mix dry ingredients with ghee and sugar mixture in 2 parts with the help of a spoon.
Make a dough using milk. Don’t knead the dough. Kneading may develop gluten in the dough and biscuits will be chewy.
Roll the dough between the two layers of parchment paper and sprinkle 1 tsp of cumin seeds. Cut with the help of cookie cutter. This recipe gives 22 big biscuits.
Bake them at 160 C for 18 to 20 minutes or till the edges begin to brown. The biscuits will be still soft however they will become crispy when they cool down.
Keep them on the wire rack to cool and save in an airtight container.
You can replace 50 g of whole wheat flour with refined flour if you like biscuits with light texture.
All ingredients should be at room temperature.
If the dough feels dry add one or two tbsp of milk.
These biscuits can be made with carom seeds as well.
Baking temperature may vary as ovens have different temperature settings.