Assalamu Alaikum wa Rahmatullah,
Zeera biscuits (or Cumin Cookies) are an essential part of any bakery in Pakistan, they are the most selling, most treasured and most appreciated biscuits in our culture. No tea-time in the evening (or morning) is complete without these really simple yet wonderful cookies. These crispy, soft, aromatic and delicious biscuits complement tea quite well.
Zeera biscuits (or Cumin Cookies) are an essential part of any bakery in Pakistan, they are the most selling, most treasured and most appreciated biscuits in our culture. No tea-time in the evening (or morning) is complete without these really simple yet wonderful cookies. These crispy, soft, aromatic and delicious biscuits complement tea quite well.
Among so many beautiful memories of my Abba Jaan, stopping at the bakery in Bahadurabad on our way back from my office (my father used to pick and drop me every single day) and buying half a kilo freshly baked Zeera Biscuits is stamped on my mind for ever!
My father was crazy about these biscuits as it used to remind him of his childhood, and now these have become my precious memories!
After being away from Pakistan for so long, I was craving for all the charms of my country. One thing I have learnt by living in a European country is that there is nothing you cannot make in your own home, your own kitchen, if you want a clean 'halal' meal for yourself and your family. Why not make the easiest of things in your oven then? Thus I thought of giving these biscuits a try.
The recipe uses only 5 really basic elements which are part of every pantry, Self-rising flour, Butter, Sugar, Salt and Cumin seeds.
Even though you can substitute self-rising flour with all purpose flour and baking soda, from my experienced I have learned that using self-rising flour for biscuits and pie crust is the fail-proof way for the best outcomes.
The butter should be at room temperature, but if its still not soft enough (especially if you live in a cold area) you can put it in the microwave for 10 seconds to achieve the soft yet in form butter stick.
Start by roasting the cumin seeds in a pan. (Alternately you can roast them in an oven too. Put the cumin seeds on a baking tray and heat your oven at 180 deg C). Roast the cumin seeds for 3 to 4 minutes or until you start to smell their aroma. Take them out and allow to cool.
Cream the butter and sugar together, using a hand mixer, stand mixer or wire whisk. The end result should be fluffy, white and creamy butter.
Add 1.5 cup flour and salt using a sieve to avoid any lumps and make a soft dough using light hands or just the tip of your fingers. If the dough feels too buttery, add another tablespoon of flour. The dough will come together flawlessly.
Cover in a plastic cling and refrigerate for 15 to 20 minutes. Once the butter is cold again, its easier to handle the dough. This part is optional, you can proceed to making the cookies directly after kneading the dough if you are short of time.
Lightly dust your working surface with flour and roll the dough using a rolling pin to 1/4 to 1/2 inch of thickness, though I like my biscuits thick as it gives the biscuit some volume and texture. You may find the thickness of your liking after a few tries. The baking time does not vary. Cut out the biscuits using different shapes of cookie cutters. Place them on a baking tray lined with baking paper. This recipe yields about 20 biscuits/cookies.
Bake the cookies for 12 to 13 minutes and cool off on a wire rack.
After being away from Pakistan for so long, I was craving for all the charms of my country. One thing I have learnt by living in a European country is that there is nothing you cannot make in your own home, your own kitchen, if you want a clean 'halal' meal for yourself and your family. Why not make the easiest of things in your oven then? Thus I thought of giving these biscuits a try.
The recipe uses only 5 really basic elements which are part of every pantry, Self-rising flour, Butter, Sugar, Salt and Cumin seeds.
Even though you can substitute self-rising flour with all purpose flour and baking soda, from my experienced I have learned that using self-rising flour for biscuits and pie crust is the fail-proof way for the best outcomes.
The butter should be at room temperature, but if its still not soft enough (especially if you live in a cold area) you can put it in the microwave for 10 seconds to achieve the soft yet in form butter stick.
Start by roasting the cumin seeds in a pan. (Alternately you can roast them in an oven too. Put the cumin seeds on a baking tray and heat your oven at 180 deg C). Roast the cumin seeds for 3 to 4 minutes or until you start to smell their aroma. Take them out and allow to cool.
Cream the butter and sugar together, using a hand mixer, stand mixer or wire whisk. The end result should be fluffy, white and creamy butter.
Add 1.5 cup flour and salt using a sieve to avoid any lumps and make a soft dough using light hands or just the tip of your fingers. If the dough feels too buttery, add another tablespoon of flour. The dough will come together flawlessly.
Cover in a plastic cling and refrigerate for 15 to 20 minutes. Once the butter is cold again, its easier to handle the dough. This part is optional, you can proceed to making the cookies directly after kneading the dough if you are short of time.
Lightly dust your working surface with flour and roll the dough using a rolling pin to 1/4 to 1/2 inch of thickness, though I like my biscuits thick as it gives the biscuit some volume and texture. You may find the thickness of your liking after a few tries. The baking time does not vary. Cut out the biscuits using different shapes of cookie cutters. Place them on a baking tray lined with baking paper. This recipe yields about 20 biscuits/cookies.
Bake the cookies for 12 to 13 minutes and cool off on a wire rack.
Store them in an airtight container for up to 1 week. :)
Ingredients:
- 1 .5 cups + 1 tbsp self - rising flour
- 150 gm butter at room temperature
- 1/4 cup caster sugar
- 1/2 tsp salt
- 1 heaped tsp white cumin seeds (zeera/jeera)
Method:
- Roast the cumin seeds in a pan on low flame till they are a little brown and start to give aroma. Set aside.
- Using a hand mixer cream the butter and sugar together at medium speed, scraping down the sides in between to incorporate all the mixture. Mix till it is light and fluffy. (Note: if you don't have caster sugar, grind some normal sugar in your grinder till it becomes all powder).
- Sift in the salt and flour using a sieve. Add 3/4th of the cumin seeds and save the rest for topping.
- Mix the flour with light hands till it all comes together. You will end up with a very soft dough!
- Wrap the dough in a cling wrap and refrigerate for 20 to 30 minutes.
- Meanwhile pre-heat the oven at 180 deg C. Prepare your oven tray by putting the baking paper on it or alternately by buttering and dusting some flour on it.
- After 30 minutes take the dough out, dust your working surface with flour (this ensures your biscuits don't stick to the surface) and roll the dough using a rolling pin to 1/4 inch of thickness.
- Cut out the cookies using different shapes of cutters and place them 2 inches apart from each other on your baking tray. As the biscuits expand while baking, you don't want them to mingle together. Sprinkle the remaining roasted cumin seeds on the biscuits.
- Bake for 12 to 13 minutes, once they become a little brown from the sides take them out carefully and cool them on a wire rack! They might still be a bit soft when you take them out but will harden as they cool.
- Enjoy your biscuits hot and fresh with chai/tea or store them in an airtight container for up to 1 week! :-)
Gift-wrapping ideas for the biscuits
What you need:
- 4 paper liners for cupcakes
- 4 square pieces of Plastic wrap
- Ribbons
Place 5 biscuits in each paper liner, put the paper liner in the middle of a square plastic wrap. Gather the wrap from all sides and tie the ribbon to close it from the top forming a toffee like structure.
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