Jeera – Indian cumin cookies

Ingredients for 1 servings:

• 3 tsp cumin
• 90 g butter, room temperature
• 60 g powdered sugar
• 120 g wheat flour type 405
• 1 pinch of salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 13 minutes; Total time approx. 33 minutes

simple, quick to make and nicely spicy

Roast the cumin seeds in a dry pan over medium heat, then let cool slightly. Cream the butter, salt, and powdered sugar with a hand mixer until creamy. Sift the flour and stir half the cumin seeds into the butter/sugar mixture. Shape into a 32 cm long log, wrap in cling film, and refrigerate for about 1 hour. Remove from the film, cut into 2 cm wide slices, and sprinkle with the remaining cumin seeds. Arrange the 16 cookies on a baking tray lined with baking paper/foil. Don’t overpack, as they will spread slightly. Preheat oven to 180°C (top/bottom heat). Place the tray in the upper oven and bake the cookies for about 11-13 minutes until lightly browned. Let cool on a wire rack. A chai tea latte goes well with these cookies.