Jeera Biscuits

Preparation info
  • Makes


    • Difficulty


Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

  • About

These slightly sweet, slightly savoury, pleasantly short and delightfully buttery biscuits are flecked with jeera (cumin seeds). They are sold in chai shops all over Bombay for a few rupees each. Such temptation!


  • 75 g unsalted butter, softened at room temperature
  • 25 g caster sugar
  • 100 <


  1. Tip the butter and sugar into a large bowl and beat until light and fluffy.
  2. Mix the flour, salt, cumin seeds and baking powder together, then tip into the creamed butter and sugar mixture. Mix to combine, gently bringing the dough together without overworking it. Form into a log shape, about 5 cm in diameter, and wrap in cling film. Place in the fridge for 30 m