Zeera Biscuit Karachi Bakery Recipe - Yummy Traditional

Zeera Biscuit Karachi Bakery Recipe

jeera biscuits recipe with step by step photos and video


Zeera Biscuits | Jeera Biscuits || How to Make Jeera Cookies with step by step photos and video.....

Zeera Biscuits are ideal for tea time little sweet and a little salty, I love to dip in my chai so yummy. These biscuits are very different from cookies, biscuits are supposed to be crunchy and crispy while cookies are soft, flaky and chewy
In Pakistan, we people mostly call it a biscuit, not cookies anyhow these biscuits are great with tea so I made them crispy and baked them for a longer time I baked till the edges were nicely golden brown in colour

If you are not like crispy biscuits, bake them for a less time
I didn’t sprinkle cumin on top, because don’t like too much cumin in biscuits, but if you are a fan of more cumin biscuits you can sprinkle at the time of cutting cookies
                         
jeera biscuits


My Latest Video Zeera Biscuit:



Though I have tried even before many times to bake this biscuit they never tasted the way I wanted to but now Alhamdulillah I have achieved the goal of the authentic bakery biscuit taste, 
The next goal is a mine of another biscuit that we call here anda biscuit the most popular biscuit of bakeries in Pakistan. Zeera biscuit to make so easy, so try these out and assure you won’t be disappointed

                   
jeera cookies

Tips:
  1. All baking ingredients should be at room temperature
  2. I used one egg in it if you are vegan or vegetarian can skip and use room temperature milk at the time of kneading dough if needed
  3. For enhancing the taste of zeera biscuit slightly roast cumin seeds for 30 seconds
  4. Using melted butter reduces the risk of the curdling egg after adding in creamed butter and sugar
  5. For baking can be used rough pateela, should be preheated and baked the biscuit for 25-30 minutes
  6. First for five minutes bake on medium-high then reduce the heat to low and bake on low-medium heat until edges are browned 

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how to make zeera biscuits



In a mixing bowl add butter with powdered sugar
               
put-sugar-with-powdered-sugar


And whisk them with a hand whisk or hand beater until turns to a creamy texture
                            
whisk-them-until-creamy-texture


Put egg to the bowl and whisk them together with a light hand to prevent curdling the egg  

             
whisk-the-batter-by-putting-egg


Sift the flour with baking powder and salt to the batter in two portions, I added directly, with the first portion add cumin seeds and mix with a spatula 
         
add-flour-with-cumin-seeds


Then add second flour portions and mix with hand until comes together in the form of dough
            
knead-the-dough


It will look a bit sticky, keep in the refrigerator for 30 minutes to set 
                       
keep-in-the-fridge


Spread the sheet on the working surface and place the biscuit dough 




And cover with other plastic, press it with the help of a rolling pin till it becomes a round disc shape, keep it 1/4 inch thick

roll-the-roti-with-rolling-pin


Cut into different shapes using a cookie cutter

                               
cut-the-cookies-into-different-shape


I cut them into small round cookies 
              
i-cut-int-small-round-cookies


Place the cookies in a baking tray and press each biscuit with a fork
                 
press-each-cookie-with-fork


Then bake at 180 c for 20-25 minutes or until edges get brown in colour
                        


Zeera biscuit is ready to serve with tea

               
jeera cookies






Zeera Biscuits are ideal for tea time little sweet and a little salty, I love to dip in my chai so yummy...

Ingredients:
  1. 100g, all-purpose flour
  2. 50g, unsalted butter
  3. 1 large-sized, egg
  4. 25g, powdered sugar
  5. 1 tsp, salt
  6. 1 tsp, baking powder
  7. 1 tsp, white cumin
  8. Plastic sheet 
How to make the Jeera biscuits?
  1. In a mixing bowl add butter with powdered sugar and whisk them with a hand whisker or hand beater until turns to the creamy texture
  2. It will take 5-6 minutes to be a creamy texture
  3. Meantime turn on the oven for preheating at 180 C for 20 minutes
  4. Put egg to the bowl and whisk them together with a light hand to prevent curdling the egg  
  5. Note, In case despite all cautions egg becomes curdle of which most people complaint, don’t be bothered at all
  6. First, add 1 tbsp flour and mix well then gradually add all flour 
  7. Sift the flour with baking powder and salt to the batter in two portions, I added directly
  8. With the first portion add cumin seeds and mix with a spatula   
  9. Then add second flour portions and mix with hand until comes together in the form of dough
  10. It will look a bit sticky
  11. Keep in the refrigerator for 30 minutes to set
  12. Note: you can keep sifted flour with baking powder and salt by preparing already
  13. Spread the sheet on the working surface and place the biscuit dough and cover with other plastic
  14. Press it with the help of a rolling pin till it becomes a round disc shape
  15. Keep it 1/4 inch thick
  16. At this stage you can sprinkle ½ tsp zeera over the rolled disc, am not a big cumin lover this is the reason I didn’t sprinkle more
  17. Cut into different shapes using the cookie cutter
  18. I cut them into small round cookies
  19. Place the cookies in a baking tray and press each biscuit with a fork
  20. Then bake at 180 c for 20-25 minutes or until edges get brown in colour
  21. Note, baking time is depending on oven quality, how to work it
  22. Zeera biscuit is ready to serve with tea
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