So you have your price. Your soul for a cookie.

James Patterson, Max

I generally don’t do a lot of savoury desserts because they are just not very well received among my loved ones. You know on Masterchef when they make things like cucumber sorbet or Beetroot icecream, I go “I should try that!” and the husband (who technically is watching something on his macbook and not the show) goes “why?”.

So I don’t experiment much with salty or unsweet desserts. But I m in the spirit of trying different things off late and these cookies seemed a relatively safe bet. I got the recipe from Cook with Manali.

Despite the good reviews for the recipe, I was quite hesitant making these as I was worried of adding too much salt or too much cumin making the biscuits taste medicinal almost. But the cookies tasted great!

The cookies break with a snap and then are buttery enough to melt in your mouth. The toasted cumin lends a great crunch. The salt and the sugar are balanced quite well i must say!

Cumin cookies or jeera biscuits

Ingredients :

• 115 grams or half cup unsalted butter, at room temperature
• 50 gram or ¼ cup castor or granulated sugar
• 140 grams or 1 cup plus 2 tablespoons all purpose flour or maida
• ¼ teaspoon salt
• 1 tablespoon jeera or cumin seeds

Method :

• Preheat oven to 180 C or 350 F. Line a cookie sheet with parchment paper or grease well.
• In a pan on the stove top, toast the cumin seeds lightly. Keep aside
• In a bowl, beat the butter and sugar together using an electric mixer or wooden spoon until light and fluffy.
• Add the flour, salt and ¾ tablespoon cumin and mix until dough comes together.
• Flatten the dough into a disc
• Roll the dough on a floured surface or parchment paper to about ¼ inch thickness.
• Using cookie cutter, cut out cookies and place on the prepared cookie sheet. Keep two inches space between the cookies.
• Reroll the dough scraps and cut cookies until all the dough is used up.
• Sprinkle the remaining ¼ tablespoon cumin seeds over the cookie dough shapes.
• Bake at 180 C for 12 to 16 minutes until the edges are browned.
• Cool for few minutes on the sheet and then completely on a wire rack.

Notes :

• This recipe makes 20 small cookies.
• They last for 3 to 5 days in an airtight container.
• If your dough doesn’t come together, add a tablespoon or two of milk to the dough.
• My measuring cup is 240 ml.

I am not sure if these cookies are for everyone – maybe not for all kids, but kids also seem to have refined palates these days. But I think they are mighty nice to much on along with your evening tea or coffee.

As for the husband s reaction on eating these? “I think you put salt instead of sugar in these cookies.” Ah well.