Buttery Jeera Biscuits#BreadBakers

For Bread Bakers this month were are asked to make Yeasted Biscuits or Scones, by our Host Sue .

These buttery jeera biscuits are my favorite right from my childhood.  I love them with my evening tea.  These are so buttery and crisp, you will love them. Take these into a saucer,  pour hot tea over it, top with fresh malai, eat it with a spoon ... mouth melting and yum, this is how I enjoy them.
These so much sought after  in India and are a popular tea time snack sold in most bakeries or Irani tea houses and small roadside tea stalls. They  are a great accompaniment to our chai and also go well with soups. I, actually kept four to enjoy with my meat soup, but, because of the strict lock down here, it's difficult to get what you want at this juncture. 

Makes around 20-25 biscuits  - depending on size
Ingredients
300 Grams All Purpose Flour 
10 Grams  Fresh  Yeast
1 Tablespoon Sugar
100 Ml + 1 Tablespoon Luke Warm Water
1/4 Teaspoon Salt

1 Tablespoon Sugar
1 Tablespoon Heaped Cumin seeds 

155 Grams Chilled Butter - used salted butted

Method

Place the yeast and sugar and 100 ml luke warm water in small bowl, give it a stir, cover and let the yeast froth for 10 - 12 minutes. Place the flour, salt, cumin seeds, butter in a mixing bowl and with your fingers rub the butter into the flour till represents bread crumbs.

Add the yeast to the flour mixture and knead to a soft dough. Add more water if required. You may either not require all the water or you may need  more  depending on the quality of the flour.

Knead for 3-4 minutes, until the dough feels light and soft. Cover the bowl with a cling wrap or damp muslin cloth and leave to rise for an hour.

Deflate the dough and knead lightly. Pinch off small balls of dough about the size of a small lime and roll them to smooth balls. Place slightly apart on a greased baking sheet. Mine were real jumbo size.

Brush the tops lightly with a little water to prevent any crust forming/the tops not to dry out. Allow the balls to rise for 20 to 30 minutes or until they are almost double in size.

Preheat the oven to 190°C. When the balls have risen sufficiently, place them in the hot oven and bake for initial 20 minutes at this temperature. Then reduce the temperature to 120°C  and continue to bake for another 50 - 60 minutes or until crisp.(This time may change depending on your oven or the size of the biscuits mine took exactly an hour).

Cool completely on a wire rack and store in an airtight jar for up to 3-4 weeks. Do try them, very simple to make, these are fantastic biscuits will become your favorite if you try once.

Labels : Biscuits & Cookies, Bread Bakers, Jeera, Indian, Baked, Eggless  

Bread Bakers July 2020

Yeasted Biscuits and Scones

Thanks to Sue for hosting this month's event!

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.