Friday, March 11, 2011

Carom seeds cookies (ajwain biscuits)

This is the recipe which I had tried and simply loved it because it is so easy to make and nothing can go wrong. Ingredients are easy to find in your pantry and fits best for tea time snack or as they say in Swedish for 'Fika'.


200gms all purpose flour(maida)
60 gms sugar powdered or fine
120 gms butter unsalted (Room temperature)
1 1/2 tsp carom seeds
1/2 tsp of salt
1 1/2 tsp baking powder


Beat butter with sugar until it becomes creamy and fluffy in texture.

Mix all dry ingredients well in separate bowl.

Add this dry mix to the butter+sugar and  make a loose and soft dough. If you feel dough is too dry moisten it with few drops of milk.
Dough is ready for cookies.

Now preheat the oven at 180 C degrees. Meanwhile place a parchment paper or grease the baking sheets or just place aluminium sheets for oven (not the regular ones).

Roll the whole dough with roller pin on a clean surface. You can keep the dough at least 5-8 cms high while rolling. Now cut the cookies with help of cutter or knife in the shape you want.
Refrigerate these cookies for around 15 mins.

Gently place all the cookies on the baking sheets around 1/2 inch apart as they tend to spread a bit and place it in oven for 10-12 mins at 180 C deg temperature.

Keep an eye on the cookies, when outer part turns bit brown and middle part is golden then cookies are done. Don't touch the cookies from centre as it will very soft.

Now with the help of a flat spatula gently lift the cookies one by one and place it a wire rack to cool off.
Let them cool for at least 20 minutes.

Cookies are ready to serve and can be kept in an air tight container.


-For cookies  that  are made by creaming butter and sugar together, the butter gets soft quickly during mixing and/or if the dough is left out on the counter-top. If so, refrigerate the dough until colder before making cookies to help prevent it from spreading immediately when baked. 

- Even if we have room to bake two sheets on one shelf, it's best to stagger the sheets on different ones. Place the oven rack 1/3 of the way from the bottom and the top shelf 1/3 of the way from the top. Leave about an inch or two between the cookie sheets and the sides of the oven to allow for air circulation; the cookies will bake better.

-All ovens have hot spots, so it's best to rotate cookie sheets half-way through baking. If using one cookie sheet, rotate the front to back. If there are two cookie sheets in the oven at the same time, swap and rotate the cookie sheets half way through baking. The cookies will bake more evenly. 

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