28 December, 2017
Savoury cookies with carom seeds and asafoetida. Ajwain heeng wali cookie.
It is raining cookies everywhere. Magazines, TV shows, Fb, Instagram. How can I not bake some in the season of cookies.
I have ventured off the path less travelled. I chose the savoury variety. Although it still has some sugar, the carom seeds and Asafoetida impart a distinct savoury taste to it.
Our yearly cookie exchange deadline was approaching fast. The girls in my office hinted towards the Sesame seed brittle that I did a couple years back. You can find the recipe here. I wanted to get a head start in my cookie baking, and got the Sesame seed brittles out of the way. Today I worked on these Savoury ones. I was feeling quite accomplished, until I was sorting through all the ones done so far. Guess what! They are disappearing quite fast.
You know what that means. I have to make more.
Recipe. Got about 25 cookies.
All purpose flour 1 cup
Unsalted butter 1 stick or half cup
Salt 1 tsp
Confectioner’s sugar 1/4 cup
Carom seeds 1 Tbsp
Asafoetida 1/8 tsp
Heat the oven to 350 degrees F.
Put the carom seeds on a baking tray and bake for 4-5 minutes. Take them out of the oven and coarse grind them using a mortar and pestle.
Take the butter in room temperature in a bowl. I keep it out overnight. Add the confectioner’s sugar to it. Using a rubber spatula mix them together nicely.
Sieve the flour, salt, sugar, asafoetida in a bowl. Add three fourth of the roasted and coarsely ground carom seeds in it.
Add this flour mixture in instalments to the butter mixture, till nicely incorporated. Transfer this on the counter top, which has been lightly dusted with flour.
Roll it out to a quarter inch thick. Sprinkle the rest of the carom seeds, give a light roll, using a cookie cutter cut them to your desired shapes. Gather the dough again and repeat the process to use up the dough.
Using a flat spatula lift them up gently, place them on a silicone baking sheet lined baking tray.
Bake them at 350 degrees F for 10 minutes, take the cookies out, lower the temperature to 325 degrees F, bake for another 7-8 minutes or until the edges turn light brown in colour.
Let the cookies cool on a wire rack for about an hour, store them in airtight container.