Jeera also called cumin is a staple in Indian cuisine. And whoever decided to add this spice to sweet cookies did a favour to all of us. We all would agree that no India Chai Time visit to a neighbour’s house or our favourite aunt’s place is incomplete without these cookies. Oh man, I have so many memories associated with these cookies.
Going gluten-free is not easy, and it is also not easy because you have to let go of all the things you really really liked eating. Some for just taste but some for memories, food and favours have a unique way of transporting us to a certain memory or an event, and with gluten-free food sometimes it gets really hard to connect ourselves with those memories.
I wanted to make these jeera cookies because they were such a staple at my home, and even now when I see everyone enjoy these it makes me really sad as I am unable to participate. I am sure a lot of you can relate to what I am saying. I mean there are gluten-free brands selling these cookies but they taste horrible. There is this weird taste of oil that leaves an aftertaste, even the texture of the biscuit is so sandy. Plus I also feel that if we are suffering from gluten intolerance or celiac then obviously something is off in our system, so instead of feeding our system with more readymade stuff we need to eat better. All these readymade packaged foods are convenient, yes but they also have a ton of artificial flavour enhancers, preservatives and whatnot. So I try to make staples at home so that I can enjoy them without any stress or guilt.
Video of Gluten-free Jeera Cookies Recipe:
How Does It Taste?
If you are not from India then you probably haven’t tasted these. Jeera/cumin cookies have a sweet and salty flavour. They are not very sweet so goes very well with sweet tea or coffee. This is a kind of shortbread cookie I would say. Also, these cookies are vegetarian.
Is It Tough to Make Jeera Cookies?
Not at all, just keep a few things in mind, which i have explained in the recipe video and those tips and tricks will help you make the best cookies. So yes, even if you are a new baker, you would be able to make these without any stress.
Tips That Will Help You Bake Better Jeera Cookies
- Do not over-mix the cookie dough, or else the cookie will become hard.
- Every oven is different, so try and check the biscuits couple of minutes before the mentioned time. It may take more or less time.
- Always place the baking tray in the middle rack, and use the baking mode, when both the rods are on, this will give you even baking from all sides.
- Baking powder and baking soda both are essential.
Ingredients Used to Bake Jeera Cookies at Home
- Butter- 1/2 cup
- Powdered Sugar: 1/3 cup
- GF flour: 1 cup and 1/3 cup
- Salt- 1/2 tsp
- Baking powder: 1 tsp
- Baking soda: 1/4 tsp
- Cumin: 1tsp
- Milk: 3-4 tbsp (adjust according to consistency)
Step-by-Step Process to Make Jeera Cookies at Home:
- In a bowl, add butter and powdered sugar and with a balloon whisk, mix for 4-5 mins till it turns light yellow with a creamy consistency.
- Now to this – add gf all purpose flour/ gluten-free maida , salt, baking powder, baking soda. (Make sure you use a sieve, this will help filter out any big grains)
- Fold them nicely with sugar and butter.
- Now add roasted cumin seeds. Fold them gently.
- Now bring everything together- make sure you bring it together and make a ball like shape. DO NOT KNEAD. ( check the YouTube video that i made, it will help you understand better).
- Start forming a log or a sausage-like shape. I made a log. But if you prefer a roundish shape then go with s sausage-like shape.
- Wrap the log tightly in cling film.
- Keep it in the fridge not the freezer for 30 mins.
- After 30 mins- take the log out of the cling film.
- Preheat the oven at 180C
- Using a very sharp knife, cut them into pieces. Not too thick or too thin.
- Place them all on a baking tray, and make sure there is butter paper on the tray.
- Bake for 22-25 mins at 180C
- Every oven is different, so try and check the biscuits couple of minutes before the mentioned time. It may take more or less time.
- take it out of the oven, and let the cookies cool down completely.
- Serve with tea or coffee.
Interested in another Indian Bakery Style Biscuit Recipe? Get Nankhatai Biscuit Recipe here.
Gluten-free Jeera Cookies Recipe | Bakery Style
Cuisine: Snacks4
servings30
minutes40
minutes1
hour10
minutesIngredients
Butter- 1/2 cup
Powdered Sugar: 1/3 cup
GF flour: 1 cup and 1/3 cup
Salt- 1/2 tsp
Baking powder: 1 tsp
Baking soda: 1/4 tsp
Cumin: 1tsp
Milk: 3-4 tbsp (adjust according to consistency)
Directions
- In a bowl, add butter and powdered sugar and with a balloon whisk, mix for 4-5 mins till it turns light yellow with a creamy consistency.
- Now to this – add gf all purpose flour/ gluten-free maida , salt, baking powder, baking soda. (Make sure you use a sieve, this will help filter out any big grains)
- Fold them nicely with sugar and butter.
- Now add roasted cumin seeds. Fold them gently.
- Now bring everything together- make sure you bring it together and make a ball like shape. DO NOT KNEAD. ( check the YouTube video that i made, it will help you understand better).
- Start forming a log or a sausage-like shape. I made a log. But if you prefer a roundish shape then go with s sausage-like shape.
- Wrap the log tightly in cling film.
- Keep it in the fridge not the freezer for 30 mins.
- After 30 mins- take the log out of the cling film.
- Preheat the oven at 180C
- Using a very sharp knife, cut them into pieces. Not too thick or too thin.
- Place them all on a baking tray, and make sure there is butter paper on the tray.
- Bake for 22-25 mins at 180C
- Every oven is different, so try and check the biscuits couple of minutes before the mentioned time. It may take more or less time.
- take it out of the oven, and let the cookies cool down completely.
- Serve with tea or coffee.
