Cumin has already been celebrated with pomp in my blog. In fact it was the spice that I chose to kick start my monthly event and so many of you came up with wonderful contributions to support a novice event hostess . But then it is also a spice that I , like so many of my dear fellow bloggers use regularly during our culinary concoctions. My spice rack is hardly bereft of cumin in both their whole and powdered forms. The seeds popping in the hot oil and exuding a heady aroma, the powder sprinkled lovingly over so many vegetarian and fish and meat dishes…are indeed a delight.
This time , in my kitchen, a handful of cumin have found their way into some liitle cookies. Freshly roasted and coarsely grounded, they were added to spice up these little , thin cookies. Well, they are actually quite thin and crispy…something that can be popped into the mouth at ease….and of course with that distinct cuminy flavour. They also have a very light feel to it.
2C plain flour
2 tblsp cumin seeds, lightly roasted and coarsely ground
1/2 tsp bicarbonate of soda
1 tsp salt
1/2 tsp sugar
5-6 tblsp oil
1/2 c of milk
- Pre heat the oven at 180 deg cel.
- Line and grease a baking tray.
- In a mixing bowl, place the flour, baking soda, cumin, sugar and salt and mix well.
- Add the oil and rub it into the flour mixture.
- Add the milk and bring everything together till the dough does not stick to the hand. But do not over knead, or they will turn out really hard.
- Transfer the dough to the rolling board and roll out to about 2 mms thick.
- With a 2inch round cookie cutter, cut out circles and arrange on the prepared baking tray. I made around 50 of them. Of course, it will not be possible to cut out so many at one go. Just bring together the scrapings after cutting out the first batch, roll out again and repeat the process till the entire dough has been used up.
- Place the tray in the centre of the pre heated oven and bake for 20-25 minutes or till the top browns lightly.
- Remove the cookies from the oven and transfer them to a cooling rack. Cool completely before storing them in air tight containers.
Of course, you’re allowed to savour a few, fresh from the oven, before they make their way into the tin