1. I have used a Stand Mixture for this recipe
2. In a bowl of a stand mixer or mixing bowl,  Add 3/4 cup unsalted room temperature butter
3. Add 3 tablespoons sugar
4. Add 1 teaspoon salt
5. Add 1 pinch of hing or asafoetida
6. Add 1 teaspoon each of Jeera and Ajwain or Carraway seeds 
7. Cream the butter and other ingredients well, with my stand mixture it took around 3-4 minutes
8. Bring all the ingredients to the middle of the bowl when the mixture sticks to the sides of the bowl
9. Next add 1 cup of maida or all purpose flour and mix
10. In a second batch add 1/2 cup of maida or all purpose flour and mix all ingredients again
11. Using a spatula bring the ingredients to the centre of the bowl
12. Keep aside
13. Prepare a tray with baking paper or a cookie sheet, I have used a silicone cookie sheet from ikea
14. I have used a small size cookie scooper
15. Shape them round, keep them spaced out so that they don’t touch, after they spread
16. Place inside a middle row of your preheated oven, for 10-14 minutes
17. After baking remove from the oven and keep on a cooling tray for 10 minutes, this makes it crispy
18. I got around 18 biscuits from this recipe, enjoy it with a cup of tea or coffee!