Xantilicious.com

Ingredients

• 1 1/2 tbsp Cumin seeds (extra 1 tsp )
• 1 1/4 cup All-Purpose Flour
• 1/2 tsp Salt
• 1/3 cup Confectioners or icing sugar
• 3/4 cup Unsalted Butter
• 1 tbsp Red chili flakes (extra 1 tsp )

Instructions

1	Dry roast 1 1/2 tbsp plus extra 1 tsp cumin seeds for 3-4 minutes. Cool them.
2	Remove 1 tsp cumin seeds and keep them aside. Crush the remaining 1 1/2 tbsp cumin seeds lightly (not into a powder).
3	Preheat oven to 350 deg F (180 deg C) .Mix all-purpose flour, crushed cumin seeds, red chili flakes, salt in a bowl and keep aside.
4	In another bowl, add butter and icing sugar and beat till fluffy.
5	Add the flour mixture and knead till a dough is formed. (Do not over work the dough).
6	Roll the dough to a fine cookie thickness. Sprinkle the remaining roasted cumin seeds (1 tsp ) and chili flakes (1 tsp) over rolled dough that were kept aside. Roll lightly and gently on top over the cumin seeds to press them into the dough.
7	Use a cookie cutter to cut out.
8	Place cut out cookies on a baking tray lined with parchment paper.
9	Bake cookies for 15-18 minutes, until you see the edges of cookies turning brown in color.
10	Place cookies on cooling rack. Cool cookies completely.
11	Enjoy with a cup of tea!