Ingredients:
Maida/All Purpose Flour- 1 Cup/150 grams
(Room Temperature/Soft) Unsalted Butter- 1/2 Cup
(Slightly Crushed) Roasted Cumin- 1 tbsp
Powdered Sugar- 1/4 Cup
Salt- 1/4 tbsp
Milk- 1/2 tbsp
Instructions:
- Shift all purpose flour in a mixing bowl. All 3/4 of the crushed cumin seeds, and salt.
- In a separate bowl add butter and sugar, beat on low initially with the help of hand beater, until the sugar is mixed in butter, then increase the speed to medium and beat till light and creamy.
- Now switch to lowest speed and add all purpose flour, 3/4 of the crushed cumin seeds, and salt.
- Now gently bring the dough together. Don't knead. if at all the dough is dry, sprinkle few tbsp milk at a time. don't add too much.
- Wrap the dough in a cling film. Refrigerate it for 20-25 minutes to make it workable.
- Preheat the oven to 180 degree C OR 350 degree F. Line a baking sheet with parchment paper.
- Remove the dough from refrigerator, now on a kitchen's working station take a portion of dough and roll it little thick with the help of rolling pin, and cut it into your choice of shape with cookie cutter. Collect the scraps and flatten them between our palm and repeat the same procedure with the remaining dough too.
- Transfer the cookies carefully without destroying the cookies shape on a baking sheet.
- Bake 15-18 minutes or when they begin turning light brown from the bottom. Still keep on checking in oven. They will be soft in the center of the cookies, don't worry once they cool down, they will be crispier.
- They can last till one month at least in a air tight container.
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