Jeera Cookies

Preheat your oven to 170°C (340°F). Line a baking tray with parchment paper or lightly grease it.

In a bowl, whisk together the flour, salt, baking powder, and baking soda until well combined.

Slightly roast the cumin seeds in a dry skillet over medium heat until fragrant. Let them cool slightly, then add them to the flour mixture and mix well.

In a mixing bowl, whisk the oil and sugar until well combined using a hand whisk or a mixer at low speed. Add the milk and mix until smooth.

Gradually add the flour mixture to the wet ingredients, mixing gently with a spatula or your hands to form a soft dough. Avoid over-kneading the dough. If it feels too dry, gradually add more milk until it reaches the right consistency.

Cover the dough and let it rest for 20-30 minutes.

Take small portions of the dough and roll them into balls about the size of a walnut. Gently press each ball down to flatten it slightly.

Place the flattened dough balls on the prepared baking sheet, leaving some space between each cookie.

Bake in the preheated oven for approximately 12-15 minutes until the edges are golden brown. The centres may appear slightly soft but will firm up as they cool.

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Store the Jeera Cookies in an airtight container at room temperature.

Enjoy these Jeera Cookies with a cup of tea as a delightful evening snack!