Karachi Biscuits Recipe
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.
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.
Notes
It is best to use caster sugar in this recipe. Suppose using granulated sugar with big granules, powder the sugar finely before making these cookies.
After mixing the dough, chill it in the refrigerator for at least an hour to make it easier to work with and prevent it from spreading too much while baking.
Do not slice the cookie dough too thin. You may end up burning the cookies.
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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