1/2cupsalted butter1 stick (113 grams), at room temperature
1.5tablespoonsmilk22 ml, or as needed
Pre-heat oven to 350 F degrees. Line a large baking sheet with parchment paper and set aside.
To a large mixing bowl, add atta, salt, ajwain and baking powder. Then add the powdered sugar and mix until the sugar is well combined.
Add in the butter. I have used room temperature butter here which I cut into small pieces and then added to the bowl.
Using your finger (or you can also use a fork) mix the butter with the flour until it's well combined. You can also use a stand mixer here. Once combined, the mixture will resemble crumbs.
Add milk to bring the dough together. Start with 1 tablespoon of milk and add as needed to bring the dough together. Mix to form a dough.
Cover with dough with a cling and let it rest for 20 minutes. After it has rested, remove the cling and place the dough on a surface lightly dusted with wheat flour.
Use a rolling pin to roll the dough into 1/4 inch thickness. The dough will break as you roll it, so try to roll slowly and apply equal pressure as you roll.
Then cut the rolled dough into round shapes. I used a cookie cutter and cut circles of around 2 inches diameter. Transfer cut cookies to a baking sheet. Gather the remaining dough and roll again to cut more cookies. I got a total of 24 cookies.
Place cookies on the prepared baking sheet lined with parchment paper, with little space between each cookie. Sprinkle more ajwain on top and then brush the top with milk (optional).
Bake the cookies at 350 F degrees for 18 to 20 minutes until crisp. Cool to room temperature and then store the ajwain cookies in an air tight container.
You may reduce the amount of ajwain if you don't want a strong flavor of it in the cookies.
You may flavor these cookies with vanilla or cardamom.