Cumin, Pepper & Herb Oil Cookies

Perfect Tea Time Cookies !!

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.

Ingredients –

1. Maida – ½ cup
2. Wheat Flour – ½ cup
3. Black Pepper or Kali Mirch coarsely grounded – 1 tsp
4. Jeera or Cumin Seeds – 1 tblsp
5. Baking soda – one pinch
6. Salt – 1 tsp
7. Sugar – ½ tsp
8. Herb Oil – 3 tblsp
9. Milk – ¼ cup + 1 tblsp

Method –

1. Preheat oven at 180 degrees for 10 mins.
2. Mix all the ingredients into a stiff dough.
3. Roll the dough & cut 1mm thick cookies & place them on a baking tray (greased & lined with parchment paper) at a safe distance.
4. Bake the cookies at 180 degrees in the middle rack for 15 mins or till edges turn brown.
5. Please wait for the cookies to completely cool to ensure they turn crunchy.

Notes -

1. The recipe stated pepper as ½ tsp. I have added 1 tsp as I prefer it spicy.
2. The recipe stated salt to taste. I have used 1 tsp.
3. 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).
4. The original recipe stated ¼ cup milk. Since the dough wasn’t coming together, I have used extra 1 tblsp milk.
5. 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.

 

Vidya Narayan