Spiced cookies are an excellent tea time cookies or biscuits which are sweet and salty. Made with roasted mixed spices like cumin, chilli and dried fenugreek these are buttery and crumbly and give a break from the sweet cookies.
These require a handful of ingredients and can be made without chilling the dough unlike few other cookies.
The recipe for these cookies is adapted from Sally’s baking addiction.
Let’s bake some shall we?
INGREDIENTS
Makes 20-24 cookies
- Cumin – 1 tbsp
- Chilli flakes – ½ tbsp
- Dried Fenugreek – 1 tbsp, crushed
- All purpose flour/Whole wheat flour – 1 cup + 2-3 tbsp (extra), sifted
- Sugar – 2 tbsp
- Salt – 1 tsp
- Butter – ½ cup, softened
- Milk – Optional
METHOD
1. Heat a pan , and add the cumin seeds. Toast till you get a nice aroma.
2. Now take the pan off the heat and add the chilli flakes. The chilli flakes will get toasted in the residual heat of the pan. Crush both the cumin and chilli flakes lightly using a spice grinder or a mortar-pestle.
3. To the sifted flour, add the toasted, crushed spices, salt and mix well.
4. Mix the sugar and butter together in a bowl.
5. To the butter-sugar mixture, add the flour mixture in parts and mix well using hands.
6. Add the flour in parts and mix well to form a pliable dough.
7.Preheat the oven at 170°C .Roll the dough between two sheets of baking paper and cut using a cookie cutter and arrange it on a lined baking tray.
8. Bake it in the preheated oven for about 10-15 minutes. Take it out and let it cool before you store it in an airtight container.
9. Serve with tea.
NOTES
- If the cookie dough seems to be loose, cover it with a cling wrap and refrigerate for about 10 minutes.
- You can even cut as per desired shapes, arrange on a tray and refrigerate iut for about 10 minutes.
- The cookies will stay good for about a week, if stored in airtight container.
- The spices can be adjusted as per one’s taste.
- If the dough is too dry or crumbly, add milk , 1tbsp at a time and knead till it comes together.
The Greedy Tummy 