I baked around half a dozen variety of cookies for this marathon without any prior planning as such and since the other adult at home is used to having cookies along with his evening tea, a couple of them were chosen to be on the 'not sweet' side. These cumin flavored cookies adapted from here is one of those. I cut down the butter and sugar by half from the original recipe and the resulting cookies were crispy and flaky like the khara biscuits and we enjoyed them as a evening snack.
Ingredients I used: (Yield 15 cookies)
4 tbsp. butter + 1 tbsp. oil
2 tbsp. sugar
1 cup flour
1 tbsp. toasted cumin seeds
1/4 tsp. salt
3 tbsp. milk
* Cream together butter and sugar. (One can use the hand mixer since the quantities are less to use a stand mixer.) Add flour, salt and cumin seeds to the butter - sugar mixture and mix until the dough is formed. Use the oil and milk if the dough is not coming together. (I added oil and milk for binding in place of butter, the original recipe had.)
* Preheat the oven to 350 deg F.
* Shape the mixture to a disc and roll it into 1/4 inch thickness. Cut them into desired cookie shapes.
* Place them on a baking sheet and bake for 30 - 35 minutes.
* Cool them on a wire rack and store them in airtight container.