Bakery style jeera cookies recipe | Bakery biscuits recipe

Bakery style jeera cooking recipe | Bakery biscuits recipe #jeera #cookies #recipe Jeera (Cumin) Cookies  recipe  Ingredients: All-purpose flour: 180 g (1 ½ cups) Salt: 1 tsp Baking powder: ¼ tsp Unsalted butter: 120 g (½ cup), softened Icing sugar: 30 g (2 ½ tbsp) Vanilla extract: ½ tsp Egg: 25 g (about ½ of a beaten egg) (Or milk 25ml) Cumin seeds (jeera): 1–2 tbsp, lightly toasted for enhanced flavor Instructions: Prepare Dry Ingredients: In a medium bowl, mix  together the all-purpose flour, salt, and baking powder. Set aside. Cream Butter and Sugar: In a separate large mixing bowl, beat the softened butter and icing sugar until light and fluffy. Use a hand mixer or whisk for about 2–3 minutes. Add Flavor and Egg: Mix in the vanilla extract. Gradually add the beaten egg (25 g) and mix until fully incorporated. Combine Wet and Dry Ingredients: Gradually add the mixed dry ingredients into the butter mixture. Use a spatula to combine until a smooth dough forms. Knead the Dough: Lightly flour your work surface and transfer the dough onto it. Knead gently with the palm of your hand until the dough is smooth and even. Roll and Sprinkle Cumin Seeds: Roll the dough into a rectangle about ¼ inch thick using a rolling pin. Sprinkle the  cumin seeds evenly over the surface. Gently roll over the dough again to press the seeds into it. Cut and Shape: Use a cookie cutter to cut the dough into desired shapes. Transfer the cookies onto a baking tray lined with parchment paper, leaving a small gap between them. Bake: Preheat your oven to 170°C (340°F). Bake the cookies in the preheated oven for 12–15 minutes or until the edges are golden. Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container. Enjoy your perfectly crisp and flavorful Jeera Cookies with a cup of tea!