Tutti Frutti Biscuits/ Karachi Bakery Biscuits(EGGLESS)
Karachi Biscuit is one of the most well-known treats of Hyderabad. Karachi Biscuits are also known as Eggless Tutti Frutti Cookies. They are crispy, light, crunchy and buttery cookies, all at the same time. The addition of colorful tutti frutti in these biscuits brings out the child in you. Each bite is so flavorful and delightful. That’s the reason they are a favorite of kids and adults.
The name Karachi fruit biscuits might make you think that they come from Karachi, but they come from the city of Nizams, Hyderabad. The famous Karachi bakery is in Hyderabad and along with many other items, Karachi fruit biscuits are their hot selling biscuits.
I tasted them for the first time when one of my friends who is from Hyderabad bought them for me during one of her visits to her native place. The moment I opened the box my eyes were gleaming with excitement. And of course one bite of the biscuit and I was like a happy kid ;) And after that they became an inseparable part of my pantry. I am lucky enough to find them easily here in Dubai in Indian grocery stores.
I love baking goodies and these biscuits are not only a baker’s delight to bake but also sinfully delicious to eat. I baked these goodies during Christmas time this year. I know the pictures are very Christmassy, but between my busy schedule and all the celebrations, these pictures couldn’t make it to my blog on Christmas :( Oh well, here they are! Better late than never!
The Karachi Biscuit tastes simply delicious with tea or coffee, in the morning or evening.
Here, we tell you how to make this wonderful treat, so you can experience it even without going to Hyderabad.
INGREDIENTS:All Purpose Flour- 1 cup
Custard Powder- 2 tablespoon
Butter- 100 grams(chilled,unsalted and cut into cubes)
Sugar powder- 1/2 cup
Cardamom powder- 1/4th teaspoon
Pineapple essence- 1/2 teaspoon
Tutti frutti- 1/2 cup
Cashews- 1/8th cup, chopped (Optional)
Pista slivers- 1 tablespoon (Optional)
DIRECTIONS:
In a bowl sift together flour, custard powder, salt (if using unsalted butter) and cardamom powder.
Set aside.
Take butter in a mixing bowl.
Butter should be soft but not melted.
Using the paddle attachment of your stand mixer or using your hand mixer, beat butter and powdered sugar till creamy and smooth.
Do not over beat the mixture.
Add pineapple essence in the butter mix and mix till well combined.
Add in the flour mixture little by little and mix well.
Mix in everything together until it comes together as a dough.
Add tutti frutti and chopped cashews and pistachios in the dough and mix well. smoothen the dough.
You may add very little milk if the dough isn’t coming together.
I did not use any milk.
Divide the dough into 2 equal parts and make logs out of it. Press the round logs and try to give round logs a rectangular shape. This way when you will cut them later you will get square shaped biscuits.
Wrap the logs with a cling sheet tightly and refrigerate for minimum of 2 to 3 hours.
Take out the dough logs after they have chilled and with the help of a sharp knife cut into cookies, around 1/4 inch thick.
Place cookies on a baking tray lined with parchment paper. Bake at 180degrees for 15-18 minutes.
Remove from oven and let them cool completely.
Store karachi biscuits in an airtight container and enjoy with your tea or coffee!!
Recipe Card
Tutti Frutti Biscuits/ Karachi Bakery Biscuits(EGGLESS)
Karachi Biscuits are also known as Eggless Tutti Frutti Cookies. They are crispy, light, crunchy and buttery cookies, all at the same time.
Preparation Time: 15 minutes
Chilling Time: 2.5-3 hours
Baking Time: 15-18 minutes
Makes- 24-25 biscuits
INGREDIENTS:All Purpose Flour- 1 cup
Custard Powder- 2 tablespoon
Butter- 100 grams(chilled,unsalted and cut into cubes)
Sugar powder- 1/2 cup
Cardamom powder- 1/4th teaspoon
Pineapple essence- 1/2 teaspoon
Tutti frutti- 1/2 cup
Cashews- 1/8th cup, chopped (Optional)
Pista slivers- 1 tablespoon (Optional)
DIRECTIONS:
In a bowl sift together flour, custard powder, salt (if using unsalted butter) and cardamom powder.
Set aside.
Take butter in a mixing bowl.
Butter should be soft but not melted.
Using the paddle attachment of your stand mixer or using your hand mixer, beat butter and powdered sugar till creamy and smooth.
Do not over beat the mixture.
Add pineapple essence in the butter mix and mix till well combined.
Add in the flour mixture little by little and mix well.
Mix in everything together until it comes together as a dough.
Add tutti frutti and chopped cashews and pistachios in the dough and mix well. smoothen the dough.
You may add very little milk if the dough isn’t coming together.
I did not use any milk.
Divide the dough into 2 equal parts and make logs out of it. Press the round logs and try to give round logs a rectangular shape. This way when you will cut them later you will get square shaped biscuits.
Wrap the logs with a cling sheet tightly and refrigerate for minimum of 2 to 3 hours.
Take out the dough logs after they have chilled and with the help of a sharp knife cut into cookies, around 1/4 inch thick.
Place cookies on a baking tray lined with parchment paper. Bake at 180degrees for 15-18 minutes.
Remove from oven and let them cool completely.
Store karachi biscuits in an airtight container and enjoy with your tea or coffee!!