Ingredients Edit

Directions Edit

  1. Cream the butter and cheese spread till light and fluffy.
  2. Add the cumin seeds, black pepper, wheat flour and oats and knead gently into a soft dough.
  3. Roll out the dough into a sheet of 6 mm (¼") thickness. Prick with a fork at regular intervals.
  4. Cut out 12 to 14 circles using a 50 mm (2") cookie cutter and place them on a greased baking tray.
  5. Bake in a pre-heated oven at 180°C (360°F) for 15 minutes or till the cookies are golden brown.
  6. Remove the cookies from the oven and allow them to cool.
  7. Store in an airtight container.
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