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Jeera Biscuit
Makan Tengah Hari • Malaysia
How to Make Jeera Biscuit (Traditional & Healthy Version)
Jeera Biscuit, or biskut jinten, is a beloved teatime snack in Malaysia, especially among the Indian-Malaysian community. These savory cumin-infused biscuits are a delightful fusion of Indian culinary heritage and local Malaysian flavors. Traditionally enjoyed with teh tarik or kopi-o, Jeera Biscuit offers a crispy texture and aromatic taste, thanks to the generous use of jinten (cumin seeds). In Malaysia, Jeera Biscuit is often found in Indian bakeries and during festive occasions like Deepavali, but it is also enjoyed year-round as a light lunch or snack. The subtle earthiness of cumin pairs perfectly with the buttery, crumbly base, making it a satisfying yet light treat. By using wholegrain flour, less butter, and local ingredients like pandan for aroma, this recipe adds a healthy twist without sacrificing authenticity. Jeera Biscuit reflects Malaysia’s multicultural cuisine, blending Indian tradition with local tastes, and is perfect for those looking for a guilt-free, vegetarian snack.
Bahan-bahan(untuk 5-6 biscuits per serving)
- 1 cup Wholegrain wheat flour (tepung gandum penuh)
- 2 tsp Cumin seeds (jinten)
- 1/2 tsp Baking powder (serbuk penaik)
- 1/4 tsp Salt (garam halus)
- 2 tbsp Unsalted butter (mentega tanpa garam, softened)
- 1 tbsp Brown sugar (gula perang)
- 2-3 tbsp Low-fat milk (susu rendah lemak)
- 1/2 tsp Pandan essence (optional, for aroma) - pilihan
- a pinch Black pepper (lada hitam, optional for mild heat) - pilihan
Arahan
- 1
Preheat oven to 170°C and line a baking tray with parchment paper.
5 minutes
Ensure oven is fully preheated for even baking.
- 2
Dry roast cumin seeds (jinten) in a small pan over low heat until fragrant, about 2 minutes. Let cool.
3 minutes
Roasting enhances the jeera aroma.
- 3
In a large bowl, mix wholegrain flour, baking powder, salt, and roasted cumin seeds.
2 minutes
Sift flour and baking powder to prevent lumps.
- 4
Rub in softened butter using fingertips until the mixture resembles breadcrumbs.
3 minutes
Cold butter yields a flakier biscuit.
Kenapa hidangan ini sihat
This Jeera Biscuit recipe is a healthy choice because it utilizes wholegrain flour for more fiber and micronutrients, reduces saturated fats by using less butter, and includes the digestive benefits of cumin. It’s baked, not fried, keeping the calorie count in check. Perfect for those tracking macros or seeking a light, nutritious meal or snack with Malaysian flavors.
Jeera Biscuit made with wholegrain flour is high in dietary fiber, supporting digestive health and sustained energy. Cumin seeds (jinten) are rich in iron, antioxidants, and may aid in digestion. By using less butter and low-fat milk, this version is lower in saturated fat. Brown sugar provides a gentler sweetness with trace minerals compared to refined sugar. Each bite offers complex carbohydrates, plant-based protein, and minimal cholesterol, making it suitable for a balanced vegetarian diet.
Petua
- 💡Roast cumin seeds just before use for maximum aroma.
- 💡Do not overwork the dough—gentle handling keeps biscuits tender.
- 💡Add a touch of pandan essence for an authentic Malaysian twist.
Penyimpanan & hidangan
Store cooled biscuits in an airtight container at room temperature for up to one week. Keep away from moisture to maintain crispness.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 42.0 kcal |
