Ajwain (Carom) Cookies

 

Here is a perfect addition to the Christmas platter. There are few savory additions to the Christmas Tray and the individual lacking a sweet tooth may feel neglected. I always add cheese straws and other savory additions which complete the tray. This ajwain or carom cookie adds a nice touch - a savory shortbread with a salty and very mild touch of sweetness. Ajwain seeds are called Carom seeds.

Ingredients

2 Cups all purpose flour

4 ounces butter melted ( or ghee or vegan alternative)

1/4 cup icing sugar

1 teaspoon Carom seeds ( ajwain)

 1/2 teaspoon salt 

About 3 tablespoons of warm milk or more as needed

 

Method

 Preheat the oven to 350 F

I do my kneading in the bowl of  a food processor with the cutting blades, but you can do this in a large mixing bowl and use your hands to mix.

Put all the dry ingredients in the bowl of a food processor. Pulse several times to mix well. 

Add the melted butter and mix till the dough turns crumbly and may resemble bread crumbs. ( If using your hands rub the flour and the butter between the palms of your hand until they look like breadcrumbs and the butter is incorporated)

Add the milk 1 tablespoon at a time and mix until a soft dough forms. Do not add too much liquid because the dough should not be sticky, just moist enough to hold together like a stiff dough.

You can now roll out the dough on a floured surface and cut circles or shapes out. I choose the lazy way of forming the dough into logs and cutting thin round circles.

Place on a lightly floured cookie sheet and bake in the pre-heated oven for 10 - 15 minutes until the edges are lightly browned. The cookies will harden as they cool. The length of time in the oven will vary according to the thickness of your cookies and the difference in ovens.

Enjoy!

 

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