Jeera Biscuits(Eggless) | Indian Style Chai Biscuits(Step by Step Pics)

How many of you like the Indian style bakery biscuits like nankhatai ??I was a very great fan of these Indian bakery style biscuits which have loads of butter/ghee and made with wheat flours and have a rustic look in general.The Indian bakery cookies have the distinct flavors of cumin or cardamom which I love the most and can be easily dipped in the chai/tea.However,these cookies are more of salty than sweeter(that's what I love about these cookies) and have the aroma of cumin seeds.These are more crumbly than crunchy,if you wish a crunchier one add addtional time to your baking time.Though I followed the recipe from sinfully spicy, but slightly modified to our tastes.I have used wheat flour but if you wish to get the lighter tastes feel free to use all purpose flour/maida.Do give these a try with chai/tea !!

Ingredients
wheat flour 1.5 cups
semolina,fine 1/2 cup
baking powder 1.5 tsp
baking soda 1/4 tsp
butter unsalted 1 stick ,cold cut in cubes
cumin seeds 1 tsp
sugar  1/3-1/2 cup
oil (any)3tbsp
cold milk 3-5 tbsp (use as required)
salt 1/2 tsp

Method
-Sift the flour,semolina,baking powder,baking soda,sugar and salt in a bowl.Add the cumin seeds and butter cubes.Run in the food processor till the butter becomes pea sized and the dough is crumbly.(Use clean hands if you don't have food processor)

-Add the oil and keep adding a tbsp of milk each till the dough comes together.Stop when the dough is slightly sticky.Transfer to a floured surface and divide the dough in two equal portions and shape into logs of 2" diameter.Wrap in cling films and refrigerate for half an hour until the logs are firm and can be cut in slices.
-Pre heat oven to 325 degrees F or 165 degrees C and line two trays with parchment paper.Remove the dough from refrigerator and cut the cookies 1/4 " thick with a serrated knife( don't worry about the uneven shapes and rough surfaces as that's how it should be)
-Arrange the cookies in the lined tray about 2" apart.Bake in pre heated oven for about 18-22 minutes or until the cookies turn slightly browned on sides and the top gets firm (mine took 25 minutes to get done)
-Cool on wire rack completely and serve with tea or store in air tight containers.

Serves ~ 20-25 cookies

NOTES
* You can use all purpose flour instead of atta if you like the crumbly texture more.PS: Reduce the baking powder to 1 tsp if you are using all purpose flour or maida.
* Cut the cookies not more than 1/4" thick otherwise it may not get cooked properly.
* If you are residing in India,then pulse the granulated sugar and use.As the granules in the granulated sugar available here is very small so I have omitted that step.
* If you have left overs,store in air tight containers.Stores good for 2 weeks.