In a mixing bowl, add unsalted butter or Amul butter or Ghar ka makkhan. The idea is we don’t want melted butter. The butter should be at room temperature, it should be soft but not melted.
I have kept the Makkhan in deep fridge for an hour so that it gets set and then took it out a couple of minutes before I started baking.
It’s very important to keep your butter a bit soft but not melted. If you are using Amul butter, keep in the fridge and just before you start making, take it out a couple of minutes before.
In this same bowl, add powdered sugar. It should not have any lumps.
Now with the help of double beater, beat both of them together for about 1-2 minutes, till butter become soft and starts incorporating with sugar.
If you don’t have double better, you can use your hands too. Make sure both the butter and sugar get mixed properly.
Now add maida, baking powder, baking soda, jeera, and salt. Mix everything to make a dough.
Add more maida if required. We want a dough kind of consistency so that we can roll them into logs.
Make small logs of the dough and wrap them with cling foil or parchment paper. Put these logs into the fridge for an hour.
After an hour, take these out. Cut them into rounds and place it into the baking tray.
Preheat the Microwave on Convection mode at 180 degrees for 5 minutes.
Put the baking tray on lower rack and bake them on Convection mode at 180 degrees for about 14-15 minutes. Repeat the process with the next batch.
Voila! Jeera cookies are ready to serve. Store them in an air-tight container.
Recipe Notes
If using Amul butter or any salted butter, do not add extra salt.