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Biscuits on tray

Jeera Biscuits Recipe | Cumin Cookies | Eggless Indian Biscuits

Kanwaldeep Kaur
Jeera Biscuits, also known as Zeera Biscuits aka Cumin Cookies, are eggless bakery style Indian biscuits, which are very famous as Tea Time Biscuits. This famous recipe is made in a healthier way with the addition of whole wheat flour and jaggery powder. Let's dive into the childhood favorite sweet and salty Healthy Jeera Biscuits Recipe!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Dessert, Snack
Cuisine Indian
Servings 13 Biscuits

Ingredients
  

  • 1/2 cup Butter Unsalted, Softened
  • 1 1/2 cup Whole Wheat Flour
  • 1/2 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 1/2 tbsp Cumin (Jeera)
  • 2 1/2 tbsp Milk
  • 1/4 cup Jaggery Powder

Instructions
 

  • Roast cumin seeds in a skillet or pan on low medium flame till fragrant and light brown (Be careful not to burn the cumin seeds), and keep them aside for later use.
  • Mix butter and jaggery powder till everything is blended.
  • Mix whole wheat flour, baking soda, baking powder, salt and one tablespoon cumin seeds to the butter-jaggery mixture and swirl everything together to form an even cookie dough. Do not over-mix, just lightly bind together all ingredients by hand.
  • Slowly add in milk, starting with one tablespoon, and mix everything again till you are able to properly bind the dough together. I was able to bind the dough using 2 1/2 tablespoons of milk. (You can even make the rectangular log out of the dough at this step, as posted in original recipe. I made the log after refrigerating the dough).
  • Refrigerate the dough for around 30 minutes.
  • Remove the cookie dough from the refrigerator.
  • If you did not already create the log, do it at this step. On a clean surface, start giving rectangular log shape to the dough till all the sides seem to look even.
  • Line a baking tray with parchment paper. Preheat oven to 350 degree F (that is, 180 degree Celsius). Carefully cut the log into slices (around 1/4 inch thick). Sprinkle each biscuit with some roasted cumin seeds (from reserved 1/2 tbsp cumin seeds), on top. I was able to make 13 biscuits with the prepared dough.
  • Bake the biscuits for around 15 minutes in the preheated oven.
  • Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
  • The Jeera Biscuits aka Zeera Biscuits aka Cumin Cookies are now ready to be served warm with tea/coffee, or these can also be stored in an air-tight container for around a week or two.

Notes

  • Whole Wheat Flour – Feel free to replace whole wheat flour with the same quantity of all-purpose flour. If the cookie dough feels a little loose, add ~ 1/4th cup more of all-purpose flour.
  • Jaggery Powder – If Jaggery Powder is not available, you can replace it with equal amount of refined sugar.
  • Cumin Seeds You can skip the step of roasting cumin seeds, and use them directly also in the cookies. Dry roasting enhances the color and gives a wonderful flavor to the cumin seeds, so it is advised here.
  • Milk – Do not add the milk in one go. Always add half or one tablespoon at a time, mix everything till you are able to properly bind the dough together. I was able to use 2 1/2 tablespoons of milk to bind the dough. You might need a little less or more depending on the consistency of your mixture.
Keyword aata biscuits, cumin, eggless biscuits, indian cookies, jaggery cookies, jeera