Is it too early to start thinking and baking Christmas Cookies? And how about adding some exotic flavors to the old and traditional selection?
This year our Christmas cookies selection is going international! I am adding to all the well known and traditional Austrian sweets an Indian recipe, that my dear friend Priyanka shared with me: Jeera – Indian cumin cookies.
They are slightly salty and traditionally served with tea (loved them with Chai tea latte). I am sure you will also appreciate how they complement and contrast the sweetness of the traditional Christmas cookies.
In the picture above you see in the background one of the essentials of the Indian cuisine: the spice box – a round metal tin containing some of the precious spices used in Indian dishes. Mine contains Chili powder, turmeric powder, cumin powder, cumin seeds, nigella seeds, garam masala, and black peppercorns.
The cookies are placed on a traditional copper plate, also used to serve naan (Indian flatbreads, get the recipe here), curries and rice. If you love the Indian flavors as much as I do, you can make your own butter chicken or tikka masala by following my simple recipes.
The background in the picture is a Malay Batik, a cloth dyed with a particular technique, very popular in Southeast Asia. There are many different patterns, each region has its own. It is nicely folded and wrapped around the waist or used to make shirts, dresses and all kinds of things.
Back to cooking, let me share the recipe for the Jeera (which means cumin and is pronounced “Zeeerah”) with you, it is really simple. Just remember to cool down the dough in the fridge for about 1 hour.
1-2 teaspoons of cumin seeds
60g of butter, room temperature
40g of icing sugar
80g of flour
1/4 teaspoon of salt
- Roast the cumin seeds (1 to 2 tablespoons) in a small pan until dark brown, move them around often. Let them cool down.
- In a large bowl whisk well together room temperature butter (60g) and icing sugar (40g) until creamy.
- Add the flour (80g), half of the roasted seeds and salt and amalgamate.
- If the dough is not soft enough (should be smooth), add a spoon of milk.
- Put your cling sheet (kitchen plastic wrap) on the kitchen and pour the dough on it. Shape it like a long log (sausage) and close it tightly. Refrigerate for 30 minutes to 1 hour.
- Heat the oven at 170° (ventilation, 190° otherwise).
- Take out the cookie dough and cut it in about 1/4 cm slices and place them on your baking tray lined up with baking paper. Leave some space in-between as they will slightly grow.
- Sprinkle the top of the cookies with the remaining cumin seeds.
- Bake for 12 minutes, or until the edges become darker and the center is still white.
- Let them cool down and enjoy with Chai tea!
Are you going to add those Jeera to your Christmas Plate? I’d love to know! Simply comment below!
Print out the recipe below and save it within your collection!
Thank you so much, Priyanka for this recipe! We shared the love for cooking and baking and two groups of the International cooking club Singapore. Priyanka not only took the portrait picture for my blog and taught me those yummy cookies, but she has also become a dear friend with great humor, she always has kind and lovely words and I feel very blessed to have shared my Singapore chapter with her.