Air fryer recipe · Desserts & Bakes
Bakery-Style Jeera Biscuits
Buttery, mildly sweet-savoury cumin cookies just like the corner bakery.
- 28 minTotal time
- 165°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 325kcal
- 3.8 gprotein
- 42.0 gcarbs
- 16.1 gfat
- 0.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour1.5 cups
- Powdered sugar1/2 cup
- Butter1/2 cup
- Cumin seeds1.5 tsp
- Baking powder1/2 tsp
- Milk2 tbsp
Method
Cream butter and sugar
Beat the softened butter with the powdered sugar until pale and fluffy. Proper creaming traps air and is what gives these biscuits their light, crumbly texture.
Toast the cumin
Dry-roast the cumin seeds for a minute until fragrant, then let them cool. Toasting deepens the flavour so it carries through the rich, buttery dough.
Bring the dough together
Fold in the flour, baking powder and cumin, adding milk just until a soft dough forms. Do not overmix or the biscuits will turn tough rather than short and tender.
Shape and chill
Roll the dough, cut into rounds, and chill them for ten minutes. Cold dough holds its shape and prevents the biscuits from spreading too thin in the heat.
Air-fry until set
Place the rounds on parchment with space to spread and air-fry at 165C for 12 minutes. They will feel soft when hot but crisp up as they cool, so resist eating them straight away.
