Mildly spicy cumin cookie

Tweet

All the cookie recipes that I go through seem to require butter,sugar and eggs.Even if I use substitutes for eggs and reduce the quantity of butter there does not seem much one can do about the sugar,I have in the past reduced the sugar and included honey in some recipes but have yet to achieve a winning combination with these two that tastes yummy.If I so much as look at sugar,I am terrified that my workout of that day and the next two days will all go waste.Since I am one of those persons who loves sweets and have never seen a cookie I did not like,I try and avoid the temptation by not having them anywhere in my vicinity as much as possible.

I searched through the internet for spicy cookies and did not land any recipes that matched the vague description of the cookie forming in my mind.Finally I decided to brave it out and try my own recipe.I tried it in a small quantity for the first batch and was ready to write off the quantity of flour I used as an experiment gone wrong if required.Boy was I wrong,this turned out to be just right with the right amount of flavors and spices and the right crunch too.I simply loved this one and did not have to think twice about the second batch.This is an excellent tea time snack.

Click here for a printable view of this recipe

Ingredients and method to make the Spicy Cumin Cookie

1 1/2 cup all purpose flour
1 tsp cumin seeds
1 1/4 tsp salt
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp chili powder (or according to taste)
3 tbsp ghee (clarified butter)
3 tbsp oil.
1/4 cup milk


Preheat oven to 350 deg F

In a large bowl mix all the dry ingredients,then add the oil,ghee and milk.

Knead to make a dough that is not too sticky.Add a few drops of water only if required.

Roll out the dough using a rolling pin and cut into desired shape or just make small lime sized balls and flatten it a little I made one batch of each.

Line a cookie sheet with parchment paper and place the cut or flattened cookies on it and bake for about 25 minutes or until pale golden brown

Cool and store in an airtight container.