The Daring Bakers had a great challenge for November 2012 - 12 Days of Cookies!! Unfortunately as I am away from both home and desk at this time I am unable to have a steady access to the Internet and computer. As a result I find my self posting my DB Challenge late for the month. With limited possibilities I have posted my own recipe of a cookie that is loved and enjoyed by many Indians in their homes. Zeera Biscuits are a staple at local bakeries throughout the country and as I never get to see them in the States I was keen to try my hand at baking them. I did and the result was delicious!!
Since then I have been baking these cookies at home on a regular basis and we love them - its not just their taste or texture. The amazing aroma and warmth of these freshly baked cookies fill the kitchen - enjoy them warm or cold with your favourite beverage!!
1 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp cumin, ground
1 tsp cumin seeds
1 stick butter, at room temperature
1 tsp flax seeds, ground
1/4 cup water
- Mix the ground flax seeds in the water and set aside.
- In a large bowl, sift together the flours, salt, baking powder and baking soda.
- Stir in the sugar. Then add the butter. Using the palms of your hands, rub the butter into the flour and sugar mixture till it resembles breadcrumbs.
- Add the flax seed water mix, and make a soft dough.
- Knead lightly for a couple of minutes and the divide the dough into two equal parts.
- Roll out each part into a log about eight inches long.
- Wrap in wax paper and refrigerate overnight.
- Next day, with oven at 350F, remove the cookie dough from the refrigerator.
- Prepare a cookie sheet, then cut out slices about 1/4" thick from the roll.
- Place on the sheet and bake for 10-15 minutes, or until they look firm and the edges begin to brown.
Vegan Substitute: Try vegetable shortening instead of butter.
Good to Know:
- You can add up to a quarter cup more of sugar if you like your biscuits sweeter.
- If you use vegetable shortening instead of butter in this recipe, note that the shelf life of this biscuit will shorten. This is because vegetable shortening can stale easier and you might find the baked product with a stale smell.