Galletas de comino / Galletas saladas de comino

Ingredientes

• 1 cup Maida/All Purpose Flour
• 1/3 cup Butter (at room temperature)
• 1/4 cup Powdered Sugar
• 1 tbsp Cumin Seeds
• 3/4 tsp Salt

Preparación

1. 1

   In a mixing bowl add 1/3 cup butter at room temperature along with 1/4 cup powdered sugar.

2. 2

   Beat the mixture using a hand whisk until it is creamy and light.

3. 3

   Meanwhile in another bowl add 1 cup maida/all purpose flour along with 3/4 tsp salt. Mix it well until combined.

4. 4

   Now divide the dry mixture into two equal parts and add 1 part of the dry mixture into the wet mixture.

5. 5

   Mix it together using a spoon and then add the next part of the dry mixture and mix it in.

6. 6

   The dough should look crumbly. When the dough is lumped together, it should hold its shape.

7. 7

   Meanwhile preheat the oven at 180°C for 10 mins and line a baking tray. Now place a small amount of the dough and press it to the thickness of about 1/4th of an inch.

8. 8

   Cut into desired shape using a cookie cutter. I used a cupcake mould with sharp edges.

9. 9

   Carefully invert the mould and you should see that the dough holds its shape.

10. 10

    Gently tap it onto the lined baking tray. It should come out without any breaks/cracks. If it doesn’t hold its shape, add 1-2 tbsp butter/oil to the dough.

11. 11

    Bring together the rest of the dough and repeat the process until all the dough is used up. Place the prepared cookies on the baking tray with 1-2 inches apart.

12. 12

    Bake for 13-15 mins at 170°C and if needed 1 minute more on toast mode. As the bottom turns golden brown, remove the tray from oven. The cookies will be soft to touch right out of the oven and will crisp up on cooling down. Wait for a few mins before cooling them down on wire rack.

13. 13

    Store in an airtight container at room temperature for upto 2 weeks. Serve with hot coffee/tea.