Method Of Making Jeera Biscuits:

• Unsalted butter should be at room temperature when working with this recipe. 
• In case you are skipping unsalted butter for some reason, you can use plant butter or coconut oil. If you are using salted butter, then skip the salt used in this recipe.
• In a frying pan, add cumin seeds and roast them on medium-low heat until the seeds are fragrant and become dark brown in color. Once the seeds cool down a bit, crush half of them lightly using a mortar and pestle.
• We will use the rest half like a cookie topping.
• In a large bowl, sift all the dry ingredients and add all salt and cumin seeds powder to it. Mix it really well and set aside.
• In another bowl, add unsalted butter and confectioners sugar. Use a silicone spatula to mix the butter and sugar until the mixture looks fluffy. 
• Now add the dry ingredients to the wet ingredients and mix it really well. Mix it gently and slowly till the flour-butter mixture comes together and forms a dough. The dough should be soft at this point. If your dough is crumbly for some reason, add few drops of milk and mix it till it becomes a soft and smooth dough.
• Make a cylinder out of the dough and tightly wrap the dough with a cling plastic wrap tightly and refrigerate it for one hour. 
• Take out the cookie dough after an hour and use a sharp knife to cut it into round pieces. Try to keep the thickness the same while cutting the cookies (about ¼ cm each)
• The baking time will vary based on the width of the cookie. If the cookies are thin, then reduce the baking time by five minutes
• At this point, preheat your oven at 350F. 
• Align the baking tray with parchment paper and place the cookies on the tray at least an inch apart. Add few roasted cumin seeds on each cookie and gently press them.
• Bake the cookies for 10-12 minutes at 180C / 350F till the cookies start to brown around the edges and look light golden brown.
• After the baking time, transfer the cookies onto a cooling rack for sometime before storing them.
• Enjoy!