5 from 3 votes


Salted, light and crispy cookies flavored with cumin, made out of a mix of flours.
Course Snack
Cuisine Fusion
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Shaveta Kaushal


  • Whole wheat flour- 1 cup
  • Refined flour- ½ cup
  • Butter unsalted- ½ cup (I used home-made)
  • Sugar- ¼ cup powdered (can omit, or increase as per your liking)
  • Cumin seeds whole- 2 tbs
  • Salt- 1+ ¼ tsp
  • Baking powder- ½ tsp
  • Baking soda- ½ tsp
  • Whole milk- 2 to 4 tbs


  1. Dry roast cumin seeds on medium heat until they change their color slightly and turn fragrant.
  2. Sieve together both the flours, salt, baking powder and baking soda. Add cumin seeds and keep aside.
  3. In a mixing bowl add soft butter and sugar and beat it well to a smooth cream like consistency.
  4. Add the flour mixture to it and mix with fingertips to achieve a bread-crumb like consistency.
  5. Add some milk to the mixture and get it all together to form a dough.
  6. Dust flour on rolling surface, and roll out 1 part of the dough to half a cm thickness.
  7. Cut into the shapes of your choice.

  8. Spread a butter paper or parchment paper on the baking sheet and arrange cookies over it .
  9. 10. Bake in a pre-heated oven at 170 deg C, for about 15-20 minutes, or until the edges start turning golden brown.
  10. 11. Remove from the oven, and let them cool down completely on a wire rack.
  11. 12. Enjoy as you like!