At home, we are not overtly fond of eating biscuits. The baking bug hit me few months ago & I started experimenting breads, cakes, cookies. While I was looking for a savory cookie recipe, found this one from Sharmis Passion Blog!! Simple recipe with ingredients available at home. Not much use of butter or oil either makes this recipe a huge hit at home.
I recently bought a nice set of cookie cutter & tried this recipe again with different shapes and sizes & the cookies were wiped clean within no time. It’s really addictive – I’m sure you will realize it once you bake these gorgeous savory cookies.
Since I am an eternal lover of chillies n herbs, I have incorporated the herb oil into the recipe instead of olive oil which took the recipe onto a different level. Aroma was magical.
Hope that you give it a try. Take a look at the easy recipe & notes.
Recipe Courtesy – Low fat cumin cookies by Sharmis Passion Blog with slight modifications as explained in the notes below. Check the link https://www.sharmispassions.com/low-fat-cumin-cookies/
Recipe for Cumin, Pepper & Herb Oil Cookies
Serves 15 nos. cookies of 1 mm thickness each.
- Maida – ½ cup
- Wheat Flour – ½ cup
- Black Pepper or Kali Mirch coarsely grounded – 1 tsp
- Jeera or Cumin Seeds – 1 tblsp
- Baking soda – one pinch
- Salt – 1 tsp
- Sugar – ½ tsp
- Herb Oil – 3 tblsp
- Milk – ¼ cup + 1 tblsp
- Preheat oven at 180 degrees for 10 mins.
- Mix all the ingredients into a stiff dough.
- Roll the dough & cut 1mm thick cookies & place them on a baking tray (greased & lined with parchment paper) at a safe distance.
- Bake the cookies at 180 degrees in the middle rack for 15 mins or till edges turn brown.
- Please wait for the cookies to completely cool to ensure they turn crunchy.
- The recipe stated pepper as ½ tsp. I have added 1 tsp as I prefer it spicy.
- The recipe stated salt to taste. I have used 1 tsp.
- The recipe stated olive oil / veggie oil but since I prefer spice, went ahead & used home made herb oil (olive oil with rosemary, pepper powder, red chilly flakes, oregano, basil powder).
- The original recipe stated ¼ cup milk. Since the dough wasn’t coming together, I have used extra 1 tblsp milk.
- You can also try this recipe by using 1 cup whole wheat flour or 1 cup Maida / All Purpose Flour too. I have tried the whole wheat flour recipe & in that case the baking time might need 5 mins more. PS – Each oven is different & hence baking time may vary. You should ideally keep a check 5 – 7 mins before baking time ends.