Do you remember those old bakeries that were once the pride of the city, because they were usually the only ones of their own kind? I was reminded of the one we had in our little town when I was a kid, that only bakery which was the source of all things sugary and buttery!! Usually one would relate to all the sweet nothings from a bakery but those delicious Jeera cookies had my heart, I still remember the lingering after taste and how they’d melt in the mouth.
With such delish thoughts I had a flood rushing inside of my mouth and I couldn’t help the thought of not having them. Right now I’m not even in my country, let alone my native town. So, what idea came over was this – Let’s try and replicate the same!!
So there I was in the kitchen, assembling all the stuff i needed to bake the cookies. The good part being i had everything at once in front of me. So while waiting for Mr. Husband to return back from office i decided to bake these cookies which we then savoured with our evening tea.
So without any further delay, let me straight come to the recipe. I know you have all been eagerly waiting for it.
Old Bakery Style Jeera Cookies
1 & 1/2 cups All Purpose Flour/Maida
1/4 cup castor sugar
1 tsp salt
1/2 cup or 1 stick butter (115 gms)
1 & 1/2 tsp Cumin seeds/jeera
5 tbsp milk
1 tsp Baking Powder
1/2 tsp Baking Soda
1.Take a large bowl and whisk together butter and sugar until the mixture tuns into a pale yellow/whitish color. You may use an electric whisk at medium speed or a hand whisk, just make sure the mixture is light and fluffy.
2. Now add APF/Maida (I used Pillsbury Unbleached All Purpose Flour), salt, jeera, baking powder and baking soda to the sugar-butter mixture. Mix them with your fingers until the mixture looks crumbly.
3. Now add milk and knead the dough. It won’t be like our usual dough, just assemble all of it together. If you feel the need to add some more milk, just add very little.
4. Bring the cookie dough together, assemble it well and keep it covered for around 15-20 minutes to rest.
5. Dust the working surface/Kitchen slab with a little flour. Divide the dough into 2-3 parts and start rolling each of them out one by one on the dusted surface. Make sure to roll each side equally for even thickness of the cookies. After rolling evenly, sprinkle a little more cumin seeds and roll one last time very gently so as to press them on the dough.
6. Now take a cookie cutter of any desired shape, I took a basic round cutter. If you don’t have a cookie cutter available, make use of any lid/bottle cap that has sharp edges to cut through.
7. Preheat your oven to 320 degrees Fahrenheit for 10 minutes. Meanwhile get the cookie tray ready. Spray some oil/butter and spread out a parchment paper. Put the cookies in the oven at the same temperature for 16-18 minutes.
8. When the cookies are done, get them out of the oven and place them on the cooling rack. they will be soft as they come out of the oven but once cooled, they’ll be crisp and yumm!! 🙂 Enjoy with your tea/coffee!
This recipe yields about 25 cookies.
I used unsalted butter, you may use salted one too. Just adjust the amount of salt accordingly.
Bake the cookies on the middle rack of your oven for best results.
If you like your cookies a little brownish in color and your oven has an option for broil, just put the tray on the top rack and broil at 460 degrees Fahrenheit for about a minute.
I hope you’re going to bake these too and enjoy them as much as we have been. Keep me posted! Happy Baking!!