Monday, August 20, 2012

Jeera cookies

One of my favorite guilty pleasures in the past is a box of "zeera cookies" from the Indian stores (also called jeera biscuits). It comes in a plastic box that crinkles and snaps open, and the thick round cookies are delicate - too much pressure and they might powder into your hand. They have the aroma of cumin (hence the "zeera"), but the rest of the ingredients leave much to be desired, not to mention the box.

A search for "jeera cookies" turns up lots of recipes that are salty, until I cam across this one:

I love the eggless, whole wheat aspect of them, but needed serious veganizing!

So here's my version:
1 cup whole wheat flour
4 tbsp earth balance, melted
1/4 cup sugar
1/3 tsp baking powder
2-4 tbsp soy or other milk
1-2 tsp cumin (jeera)

Preheat oven to 350F. Combine the flour, sugar, jeera, and baking powder in a bowl. Slowly add melted butter and mix with fingers until like wet sand. Add soymilk 1 tablespoon at a time until it comes together in one ball. Let rest 10 minutes, then break off 1-inch balls of dough and flatten slightly. Place on parchment lined baking sheet and bake 12-15 minutes.

They are not crumbly and fluffy like the store-bought version, I'm sorry to say. But they do have that amazing jeera flavor, satisfy my sweet tooth with not too much sugar, and are relatively healthy to boot!

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