Ajwain a.k.a. Bishops Weed or Carom Seeds is a very popular spice and is used widely in daily cooking. It is known world over for its benefits and soothing effects to our body.
These tiny granules smell like thyme because it contains Thymol, an essential oil present in Carom Seeds. However, the taste is sharp and pungent. A touch of Carom Seed in any dish and the flavour is enhanced. And by touch i mean touch, really! An ounce extra and the taste will change completely.
I usually add Carom Seeds in my morning paranthas (fried flat bread) or to cookies. I love my afternoon tea and i always need something to go with it. A bite or two curbs my hunger pangs and keeps me going. What better option than Carom Seed Cookies.
Here’s my recipe.
- All Purpose Flour (sifted) – 2 Cups
- Clarified Butter – ½ Cup (you may even use regular unsalted butter, about 100 gms)
- Confectioners Sugar – 1.5 Tbsp
- Carom seeds – 1 Tsp and little extra to sprinkle on top
- Salt – 1/2 Tsp
- Baking Powder – 1/2 Tsp
- Milk – 50 ml or as required to form the cookie dough
- Take a large bowl. Add sifted flour and baking powder, confectioners sugar, carom seeds and salt. Mix the dry ingredients thoroughly so the Carom seeds are well distributed.
- Tip in the Clarified Butter and mix well using your fingers. At this points, the mixture should resemble crumbly and just about to come together.
- Add 2-3 tbsp milk at a time and mix well. If the dough seems dry, then add 1-2 tbsp milk and mix. Knead with light hands just until the dough comes together. Cover the dough and keep it aside for 30 minutes.
- Preheat the oven at 180 degree Celsius – do this when you start the cookie cutting process.
- Sprinkle some dry all purpose flour on the counter top or on the surface you wish to roll the dough on. Place the dough on top and roll out until ½ cm thick. Just before finishing the rolling process, sprinkle few carom seeds on top and give it a light roll so as to stick the seeds to the cookie top.
- Cut the cookies using a a cookie cutter or even a glass.. i like a variety of shapes and so i used my flower shape cookie cutter.
- Place the cut out cookies on a greased and dusted baking tray. Ensure that they are placed at a distance.
- Place the cookie tray in oven (in the middle rack) and bake for about 12 – 15 mins until golden brown. Since, all ovens our different, temperature and timing may vary. To keep your cookies from burning, keep an eye on your oven at intervals.
- Once baked, open the oven door and let your cookies cool completely. Take them out of the oven and store in an airtight container.
I know it is not time for my afternoon tea. But still, I’m off to munch on my cookies.. see ya!