Karachi Biscuits, also known as Eggless Tutti Frutti biscuits, is one of the most popular treats from Hyderabad. The biscuits are studded with tutti frutti, making them attractive and tempting. Karachi biscuits are known for their unique blend of flavours, typically including butter, cardamom, and nuts.
This Karachi Biscuits recipe is one of my favourites and very simple to follow. With readily available ingredients, you can make biscuits that taste better than the ones we get in bakeries. These melt-in-mouth, crumbly biscuits are a favourite for kids and adults.
Karachi biscuits are usually enjoyed with tea or coffee and are often served as a snack or dessert. They are commonly found in Indian bakeries and grocery stores. Karachi bakery biscuits have become quite popular and are now enjoyed by people worldwide.
Why you will love this Karachi Biscuits recipe
Karachi biscuits have a unique blend of flavours, including butter, custard powder, cardamom, nuts, fruit flavouring, and Tutti Frutti, making them a delicious and satisfying treat.
These biscuits have a crunchy texture on the outside but are soft and crumbly on the inside, making them a pleasure to eat.
Karachi biscuits can be enjoyed as a snack or dessert, often served with tea or coffee.
Karachi biscuits often take us back and remind us of those good old bakery biscuits and festival gift boxes.
How to make Karachi Biscuits
In a mixing bowl, cream the butter and sugar until light and fluffy.
Add pineapple essence and mix well until combined.
Gradually add the dry ingredients to the butter mixture, mixing well after each addition.
Add the tutti frutti, and finely chopped cashews and mix until evenly distributed.
Add the milk little by little. Continue mixing until the dough comes together.
Divide the dough into two equal portions.
Shape both portions into a cylindrical log.
Wrap with a cling film and refrigerate the dough for 2 hours.
Slice the dough into circles. Preheat oven to 350F/180C.
Line a baking sheet with parchment paper and arrange the sliced cookie dough. Bake at 350 F degrees for 15 to 18 minutes or until lightly golden brown from the bottom. Baking time varies from oven to oven.
Bake them in batches. Let the cookies cool down completely. Transfer them to an air-tight container. Enjoy with a hot cup of tea or coffee.
Variations
Add some fresh orange zest or lemon zest to the dough to give the biscuits a bright, fresh citrusy flavor.
Add some almond extract to the dough and replace some of the flour with almond flour to create a nutty and flavorful variation.
Along with tutti frutti, add dried cranberries for a tart and tangy variation.
Add shredded coconut to the dough for a tropical and sweet twist on the classic tutti frutti flavour.
Add warm spices like cinnamon, nutmeg, and cloves to the dough for a cozy and aromatic variation in these Karachi cookies.
Instead of pineapple essence, you can use any other fruit, almond, rose flavour, or vanilla extract.
How to serve Karachi Biscuits
Karachi biscuits are a popular accompaniment to hot tea or coffee. Serve them alongside your favourite hot beverage and enjoy the perfect sweet and crunchy bite.
For a delicious dessert, crumble Karachi biscuits over a bowl of vanilla ice cream. Combining sweet and crunchy biscuit pieces with creamy ice cream will satisfy your sweet tooth.
If you want to share your love for Karachi biscuits with friends or family, you can package them in a decorative tin or box and give them as a gift. Karachi biscuits are a popular festival-time gift.
Tips to make perfect Karachi Biscuits
It is best to use caster sugar. Suppose using granulated sugar with big granules, powder the sugar finely before making these cookies.
High-quality ingredients, especially butter, tutti frutti and flour, must be used in this Karachi Bakery Fruit Biscuits for the best results.
Before beginning this Eggless Karachi biscuits recipe, measure all the ingredients accurately. This is essential to get consistent results every time.
After mixing the dough, chill it in the refrigerator for at least 1 hour to make it easier to work with and prevent it from spreading too much while baking.
Refrain from overbaking these tutti frutti biscuits. These cookies appear soft when you take them out of the oven but firm up as they come to room temperature.
Let the biscuits cool completely on a wire rack before storing them in an airtight container.
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Karachi Biscuits Recipe
Ingredients
- 1 & 1/2 cups All Purpose Flour
- 1/2 cup Vanilla Custard Powder
- 1/2 tsp Cardamom Powder
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Sugar
- 1/2 cup Unsalted Butter around 113 grams
- 1 tsp Pineapple Essence
- 3/4 cup Tutti Frutti
- 1/4 cup Cashews roughly chopped
- 10 tbsp Milk adjust
Instructions
- Sift the flour, custard powder, baking powder, cardamom powder and salt in a bowl. Combine and keep aside.
- In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add pineapple essence and mix well until combined.
- Add the dry ingredients to the butter mixture, mixing well after each addition.
- Add the tutti frutti, and finely chopped cashews and mix until evenly distributed.
- Add the milk little by little and continue mixing until the dough comes together. Once the dough comes together, stop adding milk. When you touch the dough, it should be soft and dry. It should not be sticky.
- Divide the dough into two equal portions. Shape both the portions into a cylindrical log. Wrap with a cling film and refrigerate the dough for 2 hours.
- Slice the dough into circles. Preheat oven to 350F/180C. Line a baking sheet with parchment paper and arrange the sliced cookie dough on it.
- Bake at 350 F degrees for 15 to 18 minutes or until lightly golden brown from the bottom. Baking time varies from oven to oven. Bake them in batches. Let the cookies cool down completely. Transfer them to an air-tight container.
- Enjoy with a hot cup of tea or coffee.