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.
Ingredients
- 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)
- a pinch Black pepper (lada hitam, optional for mild heat)
Step-by-step instructions
Step 1 · Preheat oven to 170°C and line a baking tray with parchment paper
Preheat oven to 170°C and line a baking tray with parchment paper.
Step 2 · Dry roast cumin seeds (jinten) in a small pan over low heat until f...
Dry roast cumin seeds (jinten) in a small pan over low heat until fragrant, about 2 minutes. Let cool.
Step 3 · In a large bowl
In a large bowl, mix wholegrain flour, baking powder, salt, and roasted cumin seeds.
Step 4 · Rub in softened butter using fingertips until the mixture resembles...
Rub in softened butter using fingertips until the mixture resembles breadcrumbs.
Step 5 · Add brown sugar and pandan essence (if using)
Add brown sugar and pandan essence (if using). Gradually mix in low-fat milk to form a soft dough.
Step 6 · Roll out dough to 0
Roll out dough to 0.5 cm thickness. Cut into round or square shapes using a cookie cutter.
Step 7 · Arrange biscuits on tray
Arrange biscuits on tray. Sprinkle with extra cumin or black pepper if desired.
Step 8 · Bake for 15-18 minutes or until golden brown
Bake for 15-18 minutes or until golden brown. Cool on a wire rack before serving.
Why this recipe is healthy
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.
A note on tradition
Jeera Biscuit is a classic snack within the Indian-Malaysian community, commonly enjoyed during Deepavali and shared among neighbors as part of Malaysia’s rich multicultural celebrations. It’s also a popular choice for light lunches and afternoon tea, reflecting the blend of Indian spices and Malaysian ingredients like pandan. Its simplicity and universal appeal make it a staple in local bakeries and home kitchens, especially in regions with vibrant Indian populations such as Penang and Kuala Lumpur.