Indian Sweet-Salt Biscuits with Carom/Ajwain/Thyme seeds

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Indian Sweet-Salt Biscuits with Carom/Ajwain/Thyme seeds

If you have stopped by my blog recently, you’ll have read the buzz about my up coming children’s  picture book, right? Well, as fortunate as I am, I have had the opportunity to do some book readings around town thanks to some wonderfully receptive and open minded women who believe that it is best to expose kids to other cultures at a very young age so they will learn to accept differences without questioning them! And my blogger friends, if you have a little princess at home, she will love this book, guaranteed!

So for one of my book readings, I wanted to make something that reminded me of my childhood and the simple pleasures that went with it. This biscuit popped in my head as the perfect snack to share which would at once please kids and adults. So without further ado, I present a gluten free version of my sweet & salty biscuits for a perfect tea time snack.

You need

1.5 cups of gluten free all purpose flour

2tbsp sugar

2 tsp salt

2 tsp Ajwain seeds

1/4 cup of oil, and milk each

2tbsp of yogurt

Method

Preheat oven to 350

Ready cookie sheet with parchment paper and non stick spray

Mix all the dry ingredients first

Add the wet ingredients one at a time and knead into the flour

Like we do with cookie dough ensure a smooth surfaced ball and create about 3 or 4 of them

Roll them out (about 1/4 inch thick) on a well surface well dusted with GF-APF – be mindful of mending any cracks or splits

Take cookie cutter of your choice – My flower cookie cutter yielded about 50 cookies

For added decoration, you can take a tooth pick and make some gentle surface dots on the cookie

Bake for about 12-18 mins or as long as it takes to become golden brown at the bottom.

Cool and serve with an authentic cuppa chai :)

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Skills

Posted on

May 27, 2015

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