- 1/2 cup unsalted butter
- 2 tbsp sugar
- 1 tsp salt
- 1 tsp roughly crushed black pepper (optional)
- 1 egg, beaten then divided in half
- 1 1/2 cups all purpose flour
- 2 tsp cumin seeds
- 1/2 tsp baking powder
- Sieve flour and baking powder, then add to it 1 tsp. of the cumin seeds. Set aside.
- Beat butter, sugar and salt until light and fluffy. Add the remaining 1 tsp. of cumin seeds, black pepper and half of the beaten egg. Beat well to combine.
- Add the flour into the butter mixture gradually and fold using a spoon at first then use your hands to gently mix into a smooth dough. Do not over-knead as this will make the cookies hard instead of crumbly. If the dough needs a bit more flour, add a tsp. at a time.
- Refrigerate the dough for about 20 mins wrapped in cling film.
- When ready to use, pre-heat the oven at 180 C. Line a baking tray with greaseproof paper.
- Roll out the dough into a circle, you can dust some flour lightly on the work surface or roll between two pieces of cling film. The thickness should be about quarter inch. Cut out rounds or whichever shape you prefer.
- Place on the baking tray, then using a fork, pierce a few times on each cookie. Once all are done, brush the reserved half egg on the cookies and bake until golden, for about 12-15 minutes.
- Transfer to a wire rack to cool completely, then store in an airtight container.