Spicy Jeera Biscuits (Cumin Cookies) are salty, spicy, bakery-style cookies that are crispy outside and soft melt in the mouth inside.
Spicy Jeera biscuits/ cookies are savoury biscuits loaded with jeera, mint leaves, and spicy chilies. It is a simple and easy recipe to make in an hour.
The best part of these jeera biscuits/ cookies is that they contain no sugar or sweetener. Yes, it is a mix of salt and spice cookie and can munch by all without any guilt.
The texture of the biscuits is crisp outside and soft melt in the mouth inside. If you desire crunchy and more crispy biscuits, bake for a few more minutes.
These biscuits are famous in Indian bakeries, and it is one of our family’s favourite. The jeera biscuits available in bakeries do not contain chilies and mint. I love to match flavours, and I bet the flavours and taste are good. After eating any biscuits, we may feel a slight heaviness in the tummy, but this biscuit is so light and easy to digest.
How to make Spicy jeera biscuits/ cookies?
Firstly wash mint and chili and pat it dry. Then finely chop mint and chilies. Secondly, sieve all-purpose flour, baking powder, and salt together in a wide bowl. Then add room temperature unsalted butter to the flour and gently mix in the flour mixture. Finally, mix jeera, mint, and green chilies into the cookie dough until evenly combined.
Spicy Jeera biscuit dough is ready to cut into desired shapes. Meanwhile, preheat the oven to 180* C. I used a Christmas tree cookie cutter to shape out my jeera biscuits. Using a rolling pin, flatten the cookie dough to desired thickness. Place the cut biscuit dough on a baking tray and bake it for thirteen to fifteen minutes. A perfectly baked jeera biscuit is ready to munch any time for all ages.
Let’s see step-step by preparation of Spicy Jeera biscuits/ Cumin cookies
In a wide bowl, sieve all the dry ingredients together.
To the dry ingredients, add unsalted butter ( room temperature ) and rub with the tip of your fingers to form a crumbly mixture, as shown in the picture.
Add jeera and finely chopped mint and green chilies to the crumbly flour mixture.
Gently mix the finely chopped mint and green chilies until it is well combined.
Using a rolling pin, flatten the jeera cookie dough. Roll the dough according to your desired thickness. Meanwhile preheat oven to 180*C. I used Microwave convection oven.
Place the shaped cookie dough on a greasing tray and bake it for thirteen to fifteen minutes. After baking, cool it on a cooling rack before storing it in an airtight container.
Perfectly baked spicy jeera biscuits/ cookie is ready to munch.
How to serve these cookies?
Spicy Jeera biscuits/ cookies are a perfect snack to munch anytime with hot chai (tea) or coffee. I always love to have a hot coffee. This biscuit is also the best snack for kids during holidays and school.
If you enjoyed this spicy jeera biscuits, you may also like these eggless biscuits/ cookies
Eggless Butter Cookies/Biscuits
Mint Biscuits/Mint Biscuits(Eggless)
Coconut and Pecan Cookies(Eggless)
Vanilla and Chocolate Twin Custard Cookies
Eggless Tutti Frutti Cookies(Eggless)
Vanilla Custard Powder Cookies(Eggless)
Chocolate Cream Sandwich Cookies
Quick Simple Coffee Cookies(Eggless)
Variations
If you want to avoid all-purpose flour, alternate with whole wheat flour or a 50: 50 ratio of both.
Kids may not prefer green chilies. You can skip green chilies and use only jeera and mint leaves. Another option is you can use only jeera for this recipe.
If you like chunkier biscuits/ cookies, roll out the dough a little thicker. Baking time will increase, so keep an eye.
How to store spicy Jeera Biscuits/ Cookies?
Store jeera biscuits/ cookies in an air-tight container after it completely cooled. The biscuits stay good for more than a week on the kitchen counter. You can refrigerate the cookies for up to a month too.
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/ or comment below, which means a lot to me. Happy Baking!
Spicy Jeera Biscuits ( Cumin Cookies )
Equipment
- Microwave Convection Oven
- Wide bowl
- Vegetable Chopper
- Rolling Pin
- silicon baking and rolling mat
Ingredients
- ¾ cup all-purpose flour
- ¼ cup unsalted butter ( room temperature )
- 3 tsp jeera ( cumin )
- 1 mint leaves ( handful )
- 2 green chillies ( long chilli )
- ¼ tsp baking powder
- ¼ tsp salt ( to taste )
Instructions
- In a wide bowl, sieve all the dry ingredients together.
- To the dry ingredients, add unsalted butter ( room temperature ) and rub with the tip of your fingers to form a crumbly mixture, as shown in the picture.
- Add jeera and finely chopped mint and green chilies to the crumbly flour mixture.
- Gently mix the finely chopped mint and green chilies until it is well combined.
- Using a rolling pin, flatten the jeera cookie dough. Roll the dough according to your desired thickness. Meanwhile preheat oven to 180*C. I used Microwave convection oven.
- Place the shaped cookie dough on a greasing tray and bake it for thirteen to fifteen minutes. After baking, cool it on a cooling rack before storing it in an airtight container.
- Perfectly baked jeera biscuits/ cookie is ready to munch.
- Spicy Jeera biscuits/ cookies are a perfect snack to munch anytime with hot chai (tea) or coffee. I always love to have a hot coffee. This biscuit is also the best snack for kids during holidays and school.
Notes
Kids may not prefer green chilies. You can skip green chilies and use only jeera and mint leaves. Another option is you can use only jeera for this recipe.
If you like chunkier biscuits/ cookies, roll out the dough a little thicker. Baking time will increase, so keep an eye.
Nutrition
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