These Jeera biscuits are very popular in India, especially with morning cup of tea. They are slightly salted and slightly sweet. Makes approximately 20-30 of mixed sizes.
200 gm. or 2 cups of white flour or maida (you can use whole meal flour too)
150 ml. or 3/4 cup softened butter or cooking oil
50 gm. or 1/4 cup caster (ground) sugar. You can use golden caster sugar.
1 level tsp. salt, adjust to taste
2 level tbsp. cumin seeds or jeera
1 level tsp. baking powder
1 standard egg
Place sugar and butter/oil in a bowl and beat well with an electric or hand beater.
Add the egg and beat well by hand or on slow of an electric beater.
Add plain flour through a sieve to remove any lumps.
Add cumin seeds, salt and baking powder. Mix well using figure of 8 movements of a spatula.
Finish off by gently kneading with your hand. Make the dough into a ball and chill in the fridge for 10 minutes.
Roll out on a greased flat surface, to about 1 1/2-2 mm. thickness. Cut biscuits out with cutters. Shape is your own choice, but squares or rounds are the most common.
Spread out evenly on a greased baking tray or on a non-stick baking sheet. Bake at 180C or 350F or gas mark 4, until light brown. This takes about 15 minutes, but keep an eye on them, because oven performances vary.
Cool on a wire rack and store in an airtight biscuit tin.
Serve with Cardamom tea.
Experiment with other flavours like coarsely ground saunf or fennel seeds, caraway seeds and so on.