In the bowl of your stand mixer or if using your hand mixer, cream together the butter and sugar using the paddle attachment. Add the flour, salt and three quarter of cumin seeds to the butter and sugar and mix. Save the remaining cumin seeds to sprinkle on top of the cookies.

Mix it until everything come together, it should take a couple of minutes. If it doesn't come together, then you can add 1 tablespoon at a time to bind everything. You might not need to add milk at all.

Once the dough is ready, shape it as a log and wrap it in serene wrap. Refrigerate for an hour or until the dough is firm. Then wrap and slice them into 1/4 inch thick roundels.

Preheat the oven at 350F. Place them on a cookie sheet with a aluminum foil or parchment paper on the tray. Sprinkle the remaining cumin seeds on to the cookies. Bake it for 12 mins or until they are golden brown. Let it sit in the baking tray for a couple of mins and then transfer them on to the cool rack.

Once they are completely cool down, you can store them in a air tight container. Enjoy them with a cup of tea.