AuthorPooja SundariaCategoryBaking, VeganHello foodie fellows! Hope are you doing great 🙂
Today I am sharing freshly baked vegan cumin cookies. Not so fancy but, a basic thing that brightens my mood and my day. Little sweetness with cumin flavour having buttery texture just melts in the mouth, these beautiful yet delicious cookies.
These mildly sweet and salty cookies are packed with the fragrant earthy aroma of roasted cumin. We Indians love our chai and we need biscuits too, a perfect pair in family tea time. It doesn't matter, it is morning or evening. Well who said cookies need to be sweet, you should try these roasted cumin savoury cookies. This very special savoury jeera (cumin) cookies are for those who don't like sweet with their tea or coffee.
Well, my morning starts with a hot cup of my masala tea, some cookies, and retro songs on the radio on a rainy and a lazy morning! Nothing better than this, for the absolutely perfect morning... and my home filled with the aroma of these freshly baked roasted cumin cookies. Baking cookies in the morning is always a pleasure-full experience for me, no matter how upset I am.
These cookies are very easy to make. I make my cookies slightly thin rather than normal cumin cookie, my baby girl likes thin cookies. These cookies are required only a few pantry staple ingredients like flour, butter (I have used vegan butter), salt, little bit sugar, and yes, of course, star ingredient cumin. Not much fancy but just simple cookies from my heaven my kitchen.
So Enjoy. Stay healthy, stay humble!
Ingredients
Instructions
Dry roast cumin seeds till a slight aroma come and set aside.
In the bowl, cream together the butter and sugar. Stir in the flour and salt.
Add 3/4 tablespoon of cumin seeds, chopped chilies, and mix. Reserve the remaining cumin seeds to sprinkle on top of the cookies.
If required add a tablespoon of milk and mix till the dough comes together.
Cover the dough in a plastic wrap and refrigerate for 30 minutes.
Preheat oven at 180 degrees centigrade.
Sprinkle some flour on a flat surface.
Using a roller, roll the dough to 1/4 inch thickness. Sprinkle remaining cumin seeds, Kashmiri red chili powder and crushed fenugreek leaves.
Cut into desired shapes using a cookie cutter.
Place the cookies on a baking tray lined with a parchment paper and bake at 180 degrees centigrade for 10 minutes. After 10 minutes, reduce the temperature to 165 degrees centigrade and bake the cookies again for 5-6 minutes or till light they are golden brown from the sides and bottom.
Place on a wire rack to cool completely. Store the cookies in an airtight container.
Ingredients
Directions
Dry roast cumin seeds till a slight aroma come and set aside.
In the bowl, cream together the butter and sugar. Stir in the flour and salt.
Add 3/4 tablespoon of cumin seeds, chopped chilies, and mix. Reserve the remaining cumin seeds to sprinkle on top of the cookies.
If required add a tablespoon of milk and mix till the dough comes together.
Cover the dough in a plastic wrap and refrigerate for 30 minutes.
Preheat oven at 180 degrees centigrade.
Sprinkle some flour on a flat surface.
Using a roller, roll the dough to 1/4 inch thickness. Sprinkle remaining cumin seeds, Kashmiri red chili powder and crushed fenugreek leaves.
Cut into desired shapes using a cookie cutter.
Place the cookies on a baking tray lined with a parchment paper and bake at 180 degrees centigrade for 10 minutes. After 10 minutes, reduce the temperature to 165 degrees centigrade and bake the cookies again for 5-6 minutes or till light they are golden brown from the sides and bottom.
Place on a wire rack to cool completely. Store the cookies in an airtight container.