Easy Maida & Wheat Flour Cookies Recipe – Herb Oil Spice Blend

Last Updated on 4 months by Neha Deshmukh

Easy Maida & Wheat Flour Cookies Recipe – Herb Oil Spice Blend

Hey everyone! I’m so excited to share this recipe with you. These aren’t your average cookies – they’re a little bit savory, a little bit sweet, and totally addictive. I first stumbled upon a version of these at a local bakery during Diwali, and I’ve been tweaking the recipe ever since to get it just right. They’re surprisingly easy to make, and the herb oil gives them a unique flavor you won’t find anywhere else. Let’s get baking!

Why You’ll Love This Recipe

These cookies are a delightful change from the usual sugary treats. The blend of maida and wheat flour gives them a lovely texture – slightly crisp, but still tender. The herb oil and spices add a warmth and complexity that makes them perfect with a cup of chai or even as a little snack on their own. Plus, they’re ready in under 30 minutes!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• ½ cup Maida (approx. 120g)
• ½ cup Wheat Flour (approx. 120g)
• 1 tsp Black Pepper (coarsely ground)
• 1 tbsp Cumin Seeds
• 1 pinch Baking Soda
• 1 tsp Salt
• 2 tsp Sugar
• 3 tbsp Herb Oil
• ½ cup Milk (approx. 120ml) + 1 tbsp extra if needed
• 1 tbsp Milk (for brushing, optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Maida vs. All-Purpose Flour: Understanding the Difference

Maida is a finely milled wheat flour commonly used in Indian cooking. It creates a very soft and tender crumb. If you can’t find maida, you can substitute all-purpose flour, but the cookies might be slightly less delicate.

The Role of Wheat Flour in Texture

Adding wheat flour gives these cookies a bit more bite and a slightly nutty flavor. It balances out the softness of the maida beautifully.

Herb Oil: Choosing the Right Blend & Making Your Own

I love using a rosemary-garlic herb oil for these cookies, but you can experiment! Thyme, oregano, or even a chili-infused oil would be fantastic. If you don’t have pre-made herb oil, simply infuse some olive oil with your favorite herbs – gently heat the oil with the herbs for about 10-15 minutes, then let it cool completely before using.

Cumin Seeds: Regional Variations & Flavor Profiles

Cumin seeds are a staple in Indian cuisine. Toasting them lightly in a dry pan before grinding releases their aroma and enhances their flavor. You can also find pre-ground cumin, but freshly ground is always best!

Black Pepper: Freshly Ground vs. Pre-Ground

Freshly ground black pepper has a much more vibrant flavor than pre-ground. If you have whole peppercorns, definitely give them a grind right before adding them to the dough.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Preheat the oven to 180°C (350°F). Give it a good 10 minutes to heat up properly.
2. Combine the dry ingredients: In a mixing bowl, add the maida, wheat flour, black pepper, cumin seeds, baking soda, salt, and sugar. Give it a good whisk to make sure everything is evenly distributed.
3. Add the herb oil: Pour in the 3 tablespoons of herb oil and mix it in with your fingertips until the mixture resembles coarse breadcrumbs.
4. Add the milk: Gradually add the ½ cup of milk, mixing until a stiff dough forms. If the dough is too dry, add an extra tablespoon of milk, one teaspoon at a time. You want a dough that’s firm but not crumbly.
5. Roll and cut: Lightly flour a clean surface and roll out the dough to about 1mm thickness. Use cookie cutters to cut out your desired shapes. I love using traditional Indian shapes for a festive touch!
6. Bake: Place the cookies on a greased or parchment-lined baking tray, leaving a little space between each one. Bake in the preheated oven for 15 minutes, or until the edges are golden brown.
7. Cool: Let the cookies cool completely on a wire rack. This is crucial for achieving maximum crunchiness! Trust me, don’t skip this step.

Expert Tips

• Don’t overmix the dough! Overmixing develops the gluten, which can make the cookies tough.
• For extra shine, brush the cookies with a little milk before baking.
• Keep a close eye on the cookies while they’re baking – ovens vary, so they might need a minute or two more or less.

Variations

• Vegan Adaptation: Substitute the milk with plant-based milk (almond, soy, or oat milk work well).
• Gluten-Free Adaptation (Using Alternative Flours): Replace the maida and wheat flour with a gluten-free flour blend. You might need to adjust the amount of liquid slightly.
• Spice Level Adjustment: Increasing the Heat: Add a pinch of cayenne pepper or a finely chopped green chili to the dough for a spicy kick. My friend, Priya, loves adding a little chili powder!
• Festival Adaptations: Cookies for Diwali or Christmas: Add a sprinkle of edible glitter or festive sprinkles before baking for a special occasion.

Serving Suggestions

These cookies are delicious on their own, but they’re also great with a cup of masala chai or a glass of cold milk. They’re perfect for an afternoon snack or as a little treat with guests.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay crunchy for the first few days, but might soften slightly after that.

FAQs

What type of herb oil works best in these cookies?

Rosemary-garlic is my go-to, but thyme, oregano, or even a chili-infused oil are all delicious options!

Can I substitute wheat flour with another flour?

You can try substituting with whole wheat flour or even almond flour, but it will change the texture of the cookies.

How do I prevent the cookies from spreading while baking?

Make sure your dough is chilled before rolling and cutting, and don’t overcrowd the baking tray.

What’s the best way to store these cookies to maintain their crunchiness?

An airtight container is key! Adding a slice of bread to the container can also help absorb moisture.

Can I freeze the cookie dough for later use?

Absolutely! Wrap the dough tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before rolling and baking.

Enjoy these cookies, and let me know what you think! I hope they bring a little bit of joy to your kitchen. Happy baking!