Australian Gourmet Traveller - (06)June 2020 (1)

Jeerabiscuits

MAKES10–12

Theseslightlysweet,slightlysavoury,pleasantlyshortand
delightfullybutterybiscuitsarefleckedwithjeera(cuminseeds).
Theyaresoldinchaishopsall over Bombay for a few rupees each.

75 gmunsaltedbutter,

softened

25 gmcastersugar

100 gmplainflour

1 tspcuminseeds

1 tspbakingpowder

1/2 tsp fine salt

1 Placebutterandsugarinthe
bowlofanelectricmixerand
beat until light and fluffy.

2 Combineflour,cuminseeds,

bakingpowderandsaltina

bowl, thenaddtocreamed

butterandsugarmixture.Mix

tocombine,gentlybringing

thedoughtogetherwithout

overworkingit(30seconds).

Formdoughintoa logshape,

about5cmindiameter.Wrap

andrefrigerateuntil firm

(30 minutes).

3 Preheatovento200°Cand

linea bakingtraywithbaking

paper.Removedoughfrom

fridge,sliceintodiscsabout

8mmthick,andlayonlinedtray.

Bakeuntilgoldenbrownand

cookedthrough( 15 - 18 minutes).

4 Transferbiscuitstoa wire

racktocool.Biscuitswillkeep

inanairtightcontainerforup

to2 days.●

GOURMET TRAVELLER 89