Tuesday, September 6, 2011

Sweet N Salty Cumin Cookies

There other day when I was browsing the web for some inspiration, I came across a recipe for cookies that were savory and sweet all at the same time. I remember these cookies from when I was much younger, I don't know why these aren't available any more. I used to love these, but somehow, strangely, even back in the day when they were available, it wasn't easy to find them. So imagine my joy when I found a recipe for these cookies. It had my name written all over it. I made these cookies that very day and was really happy with the way they turned out. Now I have access to these cookies any time I'd like. I'm so excited with this find. The salty and sweet combination is fantastic, it's not overpowering in any way. In the end, it still is a delicate cookie. I hope you try this. Its different compared to all the other stuff out there. If you do, let me know if you like them or not, I'd love to hear from you.


Sweet N Salty Cumin Cookies
Adapted from: Group Recipes
Yields about 36 cookies

120g butter (salted)
2 tbsp sugar
1/4 tsp. table salt
2 tsp cumin seeds
1 egg, beaten
200g all purpose flower
1/2 tsp baking powder

Sieve the flour and baking powder and keep aside.

Cream the butter, salt and sugar till fluffy.

Add the cumin seeds and half the beaten egg and beat well. 

Add the flour and baking powder and gently mix everything together to get a smooth dough.

Let the dough rest in the refrigerator for about 20 minutes.

Preheat the oven to 180ÂșC. Line a baking tray with some baking / parchment paper.

The original recipes suggests that you roll out the dough out till its 1/4" thick, prick it randomly with a fork and cut into desired shapes. I simply rolled the dough into a log and cut slices and then pricked it a couple of times with a fork.

Place on the parchment lined baking tray. Bake for 12-15 minutes or until golden brown. 

I noticed that if you take the cookies out of the oven too early they are less crunchy but if they are lightly browned, the crunch is so much better.

Cool completely and store in an airtight container. 

(Something I forgot to do was to use the remaining beaten egg to brush the tops of the cookies with and sprinkle a few cumin seeds over, just before baking. The cookies still turned out great.)


This recipe is linked to -
Savory Sunday
Secret Recipe Club

12 comments:

  1. Awesome. I love it when different spices find their way into a cookie recipe.

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  2. U have a lovely space. Love your recipes.
    Visit me at smart-snacks.blogspot.com

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  3. Thank you Shirley! Nice to hear that. Enjoy!

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  4. I've never heard of cumin cookies, but they sound good. We love cumin in our house, so I should give these a try.

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  5. Thanks for stopping by Elsa, I hope you like them as much as we do!

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  6. Your cumin cookies sound so interesting. They remind me of an aniseed cookie my Mom and I used to make when I was little that I have not thought about in years. I will have to try to find the recipe. I hope to try your cumin cookies soon too! Thank you for sharing them with the Hearth and Soul hop.

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  7. Thanks April, I love when fond childhood food memories return and now with the internet we have access to so much information that we can actually whip up a batch ourselves. Looking forward to your aniseed cookie recipe!

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  8. I love sweet and salty treats, but the idea of cumin in a cookie is totally new to me. Trisha, you always open my eyes and expand my world of possibilities!

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I'd love to hear from you. Reading your wonderful comments just brightens my day!