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!!
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