What British call as scones and what Americans call those soft, fluffy breads that they can eat with soups and stews as biscuits are different from what people in India, for example, call the crunchy and sweet or salty crackers as biscuits. The sweet biscuits can't be called cookies (for those who know Indian brands--think Parle G biscuits or Britannia biscuits!). Crunchy biscuits and other 'namkeen' snacks make a great accompaniment to the Indian Chai. These flavorful and savory carom seed biscuits (aka ajwain biscuits) do too.
Carom Seed Crackers Recipe
Yield: about 35 small biscuits
2 cups all-purpose flour
1 Tbsp powdered sugar
1 tsp carom seeds
less than ½ tsp salt
about 125 grams unsalted butter, melted
¼ cup room temperature milk or as needed
In a bowl add flour + powdered sugar + carom seeds + salt and mix.
Add melted butter and mix it well. Add milk to form into a semi-soft dough, add more milk if required. Cover and keep dough aside for 15 minutes.
Prepare cookie sheet with parchment paper. Preheat the oven to 350F.
Roll the dough out by dusting a little flour as needed to about 5-6mm thickness and using a cookie cutter (or a lid with a sharp edge) cut out circles from the dough and place on cookie sheet.
You can place them close by because the biscuits will not expand since there's no baking soda or baking powder in the recipe.
Bake for about 10 minutes at 350F. Check if light brown in color--if not, rotate the tray and bake a couple of minutes more.
Let cool completely and joyfully munch on your carom seed crackers for next few days.
The little amount of sugar adds a tiny hint of sweetness to the savory biscuits and to the strong carom seed flavor and aroma. This is a very basic and super simple carom seed cracker recipe --you can add any herbs, such as rosemary, thyme, etc or any other seeds like cumin seeds, etc and create variations.
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