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Welcome to Bake Squad 6!
Hope you all had a great Valentine's day with your loved ones and our Dark Chocolate Mud cake.
It was so good to see your creations in the group. This week we are going to keep it light to compensate for the Valentines Day binge!
So for week 6, we are making these delicious Jeera (Cumin) cookies adapted from here. It's a simple tea time snack which you can make under 30 minutes. Dry roasted cumin seeds and butter work their magic in this fragrant cookie. Don't be surprised if your house starts to smell like a bakery kitchen!
Makes 20 small cookies
1 cup + 2 Tbsp All purpose flour
1/2 cup Unsalted butter, softened
1/4 cup Powdered Sugar
1/4 teaspoon Salt
2 tsp Cumin seeds + extra to sprinkle on top
1-2 Tbsp Water, if required
Preheat the oven to 180 degrees Celcius.
Dry roast cumin seeds until fragrant and cool to room temperature
In a bowl cream together butter and sugar for 2 minutes
Add flour, salt and Cumin seeds and continue to beat until a firm dough is formed.
If your dough seems to break, add some water and beat until the dough is smooth
Roll out the dough to 1/4 inch thickness and cut desired shapes using cookie cutters. (Placing a layer of cling wrap under the dough makes it easier to remove the cut-out cookies)
Place on a cookie tray lined with parchment paper.
Sprinkle some more roasted cumin seeds on top.
Bake for 14 - 16 minutes in a preheated oven or until the edges turn golden brown.
Cool on a wire rack.