Add all the ingredients, except water in a big bowl. Break the butter with hands and rub it into the flour. Mix everything until the flour is well incorporated. Press it between your fist and the dough should stick together.
Add the cold water and bring the flour together to form it into a ball. Do not knead the dough. You may add a teaspoon or two more water if your dough is not sticking together but do not add too much water.
Set the oven to preheat at 180° Celsius.
Spread a sheet of baking paper on your working surface and transfer the dough onto it. Cover with another sheet of baking paper and roll it out. Press lightly and roll it evenly until the dough is 1 cm thick from all sides.
Cut similar sized squares about 3x3 cm using a knife. Transfer to a lined baking sheet. Sprinkle some cumin seeds on top of each cookie and press lightly to secure it in place.
Bake on the middle rack at 180°C for about 12-15 minutes or until the cookies are golden brown in color. Keep an eye after 12 minutes as they burn very quickly.
Take out from the oven and let them rest until they cool down. Transfer to an airtight container and enjoy over a period of 2 weeks.
