Karachi Biscuits, or Eggless Tutti Frutti biscuits, are popular melt-in-your-mouth tea-time cookies. The biscuits are studded with tutti frutti (candied raw papaya), making them attractive and tempting.
The Karachi biscuit recipe is known for its unique blend of flavours, typically including butter, tutti frutti, cardamom powder, and nuts. They are known for their delicious flavour, perfect texture, and versatility, making them an ideal choice for tea-time snacks, lunchbox treats, or desserts at parties. If you love tutti frutti, try my tutti frutti loaf cake. You will definitely enjoy it.
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- Why you will love this Karachi Biscuits recipe
- Eggless Karachi Biscuits Ingredients
- How to make Karachi Bakery Fruit Biscuits Recipe
- Variations in this tutti-frutti cookie
- Tips to make perfect and best Karachi Biscuits
- Serving Suggestions
- Frequently asked questions
- Other recipes you may like
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This Karachi Bakery Biscuits recipe is one of my favourites and very simple to follow. With readily available ingredients, you can make these popular tea time cookies that taste better than the ones we get in bakeries. These buttery cookies that are melt-in-mouth and crumbly are a favourite for kids and adults.
Karachi Biscuits originated in the Indian city of Hyderabad. Initially, they were popularized by the famous Karachi Bakery in Hyderabad, known for its delectable baked goods. Over time, these biscuits have gained immense popularity and are now enjoyed by people in various parts of the world.
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 eggless tutti frutti cookies have a crunchy texture on the outside but are soft and crumbly on the inside, making them a pleasure to eat.
This Hyderabad famous Karachi biscuits recipe can be enjoyed as a snack or dessert, often served with tea or coffee.
These fruit biscuits often take us back and remind us of those good old bakery biscuits and festival gift boxes.
Eggless Karachi Biscuits Ingredients
Main Ingredients : Tutti Frutti & Chopped Nuts
Dry Ingredients : All Purpose Flour, Salt, Baking Powder, Custard Powder, Cardamom Powder
For Creaming : Butter, Sugar
For Flavour : Pineapple Essence
To bring the dough together : Milk
How to make Karachi Bakery Fruit Biscuits Recipe
Cream the unsalted butter and sugar in a mixing bowl until light and fluffy.
Add pineapple essence or any other flavour, and mix well until combined.
Add the all-purpose flour, vanilla custard powder, baking powder, a pinch of salt, and cardamom powder to a bowl and gently mix them.
Gradually add the dry ingredients and tutti frutti alternatively to the large butter mixture bowl, mixing well after each addition.
Add the finely chopped nuts and mix until evenly distributed.
Finally, 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 wrap and refrigerate the dough for 2 hours. After two hours, remove from cling wrap and 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 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 the eggless fruit biscuits with a hot cup of tea or coffee.
Variations in this tutti-frutti cookie
Add some fresh orange zest or lemon zest to the dough to give the biscuits a bright, fresh citrusy flavour.
Warm spices like cinnamon, nutmeg, and cloves can be added to the dough for a cozy and aromatic variation in these Karachi cookies.
You can substitute pineapple essence for any other fruit, almond extract, rose essence or rose water and vanilla extract.
Tips to make perfect and best Karachi Biscuits
It is best to use caster sugar. If you use 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.
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.
Try to shape the cookies into evenly sized rounds for uniform baking.
Keep an eye on the cookies as the baking time may vary depending on your oven.
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.
Serving Suggestions
Karachi Biscuits are best enjoyed with a hot cup of tea or coffee. They also make a delightful addition to dessert platters or can be served as a sweet treat at parties. Their vibrant colours and inviting aroma make them a hit for kids and adults.
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. These eggless cookies are a popular festival-time gift.
Frequently asked questions
When stored in an airtight container, Karachi Biscuits can stay fresh for up to two weeks.
Yes, you can freeze the cookie dough for up to a month. Thaw it in the refrigerator before shaping and baking the cookies.
While whole wheat flour can be used, it will have a denser texture. For a balance of texture, you can try combining whole wheat flour and all-purpose flour.
Add chopped nuts like almonds, cashews, or pistachios to the dough for added crunch and flavour. You can also skip the nuts if you have a nut allergy.
While tutti frutti is traditional for Karachi Biscuits, you can experiment with other dried fruits such as raisins, cranberries, or chopped apricots for a unique twist.
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Karachi Biscuits Recipe
Ingredients
- 1 & ½ cups All Purpose Flour
- ¼ cup Vanilla Custard Powder Vanilla Flavour
- ¼ teaspoon Cardamom Powder
- ¾ teaspoon Baking Powder
- ¾ cup Sugar
- ½ cup Unsalted Butter around 113 grams
- 1 teaspoon Pineapple Essence
- ¾ cup Tutti Frutti
- ½ cup Chopped Nuts ( I used cashews and silvered almonds)
- 5 tablespoon Milk or as needed
Instructions
- Cream the unsalted butter and sugar in a mixing bowl until light and fluffy.
- Add pineapple essence or any other flavour, and mix well until combined.
- Add the all-purpose flour, vanilla custard powder, baking powder, a pinch of salt, and cardamom powder to a bowl and gently mix them.
- Gradually add the dry ingredients and tutti frutti alternatively to the large butter mixture bowl, mixing well after each addition.
- Add the finely chopped nuts and mix until evenly distributed.
- Finally, 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 wrap and refrigerate the dough for 2 hours. After two hours, remove from cling wrap and slice the dough into circles. Make sure you slice them in medium-sized, uniform 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 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 the eggless fruit biscuits with a hot cup of tea or coffee.