Air fryer recipe · Desserts & Bakes
Air-Fryer Jeera Biscuits
Crisp, lightly salty tea-time biscuits toasty with roasted cumin in every bite.
- 14 minTotal time
- 160°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 360kcal
- 5.2 gprotein
- 46.3 gcarbs
- 17.3 gfat
- 1.3 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour1 cup
- Softened butter60 g
- Cumin seeds1.5 tsp
- Powdered sugar3 tbsp
- Milk2 tbsp
- Salt1/4 tsp
Method
Toast the cumin
Dry-roast the cumin seeds in a pan until fragrant and a shade darker, then let them cool. Toasting brings out their nutty aroma and takes away any raw, harsh taste, so the flavour is warm and rounded.
Rub in butter
Rub the cool butter into the flour, sugar and salt until it looks like breadcrumbs. Mix in most of the toasted cumin, saving a little for the tops, so the flavour runs right through the biscuits.
Bring together
Add the milk a little at a time until a firm, smooth dough forms. Avoid over-mixing once it comes together, as too much handling toughens the dough and the biscuits lose their short, crisp snap.
Roll and cut
Roll the dough to about 5 mm thick and cut rounds with a cutter. Prick each with a fork and sprinkle the saved cumin on top, as the fork holes let steam out so they bake flat and crisp.
Air-fry
Air-fry at 160C for 14 min until evenly golden and crisp. Cool them completely before storing, as they reach their full crunch only once cool and stay soft while still warm.
