Cumin Cookies revisited....

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In one of my rare forays into using all purpose flour I had ventured into making these cumin cookies  quite some time back. I enjoyed these cookies  quite a bit and it had turned out both crunchy and spicy, satisfying my need for both in a snack. One of my readers Kay tried out this recipe and mentioned she substituted spelt flour in place of all purpose flour .Spelt is a grain which resembles wheat but has a slightly sweeter and nuttier taste than wheat and is said to be easier to digest than wheat. 

I have been wanting to experiment with spelt flour in my bakes and I thought revisiting this cookie with spelt seemed like a good idea. I also added some semolina flour and gave the cookie a more cracker like feel by rolling it out thinner and found it turned out crunchy and perfect for a tea time snack. I thought spelt flour lived up to its reputation and it lent a nice flavor and taste to the cracker. So give this one a try if you like savory snacks, its quick, simple and tasty :-)

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Ingredients and Method to make the cumin crackers

1 cup spelt flour 

1/2 cup semolina flour (fine rava) (see notes)

1 tsp cumin seeds

1 1/4 tsp salt (or according to taste)

1/2 tsp baking soda

1/2 tsp red chilli powder (or according to taste)

3 tbsp clarified butter (ghee) (see notes)

3 tbsp oil 

1/4 cup milk + 2 tbsp water if required

Pre heat oven to 350 deg F

Line a cookie sheet or baking tray with parchment paper and keep aside

Mix together spelt flour, semolina, cumin seeds, salt, soda, red chilli powder in a large bowl.

Add clarified butter/ ghee and oil and rub it into the dough.

Add milk and knead to form a slightly stiff but pliable dough.

Add water only if required and continue to knead for a minute or two.
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Divide dough into three parts.

Roll out each part as thin as required. (Use flour if necessary to aid in rolling out, I did not need it)

Place the rolled out dough on the lined tray and gently score lines or use a cookie cutter to score shapes on the dough.

Place in the oven and bake for about 15 to 20 mins until slightly brown.

Remove and cool thoroughly and break the crackers on the scored lines and store in an air tight container.

Proceed with the balance of the dough in the same manner.

Notes

You can substitute clarified butter with oil entirely.

You can substitute semolina flour (fine rava ) with spelt flour of equal quantity or all purpose flour

Baking times will vary depending upon the thickness of the rolled out dough, so do keep an eye on the crackers from about the 10 minute point itself.