"Indian Bakery style, Melt in the mouth, Wholewheat Cumin cookies"
Wholewheat Cumin Cookies
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Prep time: 15mins
Cook time: 15mins
Serves or Makes: 30
Recipe Card
ingredients
- 1 cup Wholewheat Flour
- 1 1/2 cup unsalted Butter
- 1/4 cup Sugar
- 1 tablespoons Cumin seeds
- 1/4 teaspoon Salt
- 3 tablespoons Milk
Method
Step 1
Dry roast the cumin seeds on your stovetop until a nice aroma comes. Transfer to a plate and let it cool to room temperature. In a bowl, sift in the whole wheat flour and add salt, half of the cumin seeds. Keep aside.
Step 2
Add room temperature butter to a bowl of your stand mixer( you can use a hand mixer or just a whisk too ). Add the sugar and beat on low to medium speed until the mixture turns creamy. Add the dry ingredients little by little and mix at low speed until well combined. If there is difficulty in bringing the dough together, add milk 1 tbsp at a time until well combined. Do not add more than the amount required.
Step 3
Bring the dough into a smooth ball and wrap it with cling film. Refrigerate for 30 mins. Preheat the oven to 180 degrees C/350 degrees F. Line a baking sheet with parchment paper. Remove the dough from the refrigerator. Roll the dough in between two parchment papers.
Step 4
Roll the dough into 1/4 inch thickness. Not too thick or thin. Sprinkle the remaining cumin seeds, and gently press them into the dough. Cut the cookies using cookie cutters of your desired shape. Repeat the process with the entire batch of dough.
Step 5
Transfer the cookies to the baking sheet. Handle with care. Bake for 15 minutes. The cookies are done when the bottom of the cookies turn brown. Keep an eye and don't burn the cookies.
Step 6
The cookies will be soft as soon as it's out of the oven. Let it cool down to room temperature. The texture will be perfect and crispy upon cooling. Store the cookies at room temperature in an airtight container for up to 10 days.