My friend J sent me a wonderful recipe for Jeera (cumin) cookies a year back. It was, as expected, everyone's favorite. I adapted the recipe by adding Oregano seeds (omam), removing eggs, and adjusting a couple of other measurements. Omam cookies are popular in India as a tea-time snack. So, here is the easy and fail-proof recipe. Thanks to my friend for the initial recipe!
Ingredients (about 20-25 cookies):
- 1/4 cup sugar
- 1/4 cup thick yogurt (greek or whole)
- 3/4 cup vegetable oil
- 1.5 teaspoons salt
- 2 cups all purpose flour
- 1 tablespoon or 2 teaspoons oregano seeds / dried oregano (omam/ajwain)
- 1 teaspoon baking soda
Preparation:
- Beat the sugar, yogurt, and vegetable oil for a couple of minutes until everything is incorporated.
- Separately sift/mix the flour, salt, soda, and oregano seeds.
- Slowly add the dry ingredients to the wet ingredients and mix gently with a spatula. When the dough begins to come together, knead gently to mix everything. Do not over-mix or knead too much.
- Preheat the oven to 350 F. On a parchment lined baking sheet, form small (1/2 - 1 inch radius) balls and gently press down. Place them 1/2 inch apart and bake for 15-20 minutes until slightly brown around the edges and underneath the cookies. It took me 18 minutes (precisely) for the underside of the cookies to turn golden.
- Remove and let the cookies cool for 10-15 minutes. Store in an air-tight container
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