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 180°C or 350°F 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.