Karachi Biscuits Recipe: Best Eggless Tutti Frutti Cookies
Karachi Biscuits Recipe is one of the popular Hyderabadi eggless tutti frutti cookies. It’s soft, mild and crunchy with a fruity flavor makes you eat with fantasy.
You may also want to check out more recipes for cookies and biscuits on our snack recipe page.
Tips to make a perfect Karachi Biscuits Recipe:
Quality ingredients
Butter: Unsalted butter has to be used for it to give a rich flavor
Tutty-Fruity: These rainbow colored candied fruits are must. Fresh, bright colored ones must be used
Flour: All purpose flour, or maida, must be used
Extra Tips
Nuts for Texture: Add finely chopped cashews or almonds to give it a bit of crunch.
Even Thickness: The biscuits should be all of even thickness so that they bake evenly.
Layering Flavors
Cardamom Powder: Adds that classic warm, sweet smell
Rose or Pineapple Essence: With just a few drops, one can instantly lift the flavor. Traditionally, pineapple essence is used
Soft yet firm: the dough should be soft and pliable yet firm enough to shape. Don’t overwork the dough to prevent the biscuits from becoming tough and not light and flaky.
Add a Pinch of Salt: in all sweet recipes, a pinch of salt does add flavor
Mix Tutti-Frutti Evenly
Mix the candied fruits with a little flour, then add to the dough. This is so that they don’t fall down at the bottom when you bake the Karachi Biscuits Recipe.
Chill the Dough
For 30 minutes, chill it, which will stiffen your dough. It will make it easier to cut and bake evenly.
Shape It: Roll the dough out into a log to chill. Then, when you cut it, slices should be uniform.
How to Slice
A sharp knife will make clean cuts.
Cut slices about ¼ inch tall for the just-right size.
Temperature for Baking
Preheat Oven: Premake about 160-170°C or 340-320°F in advance.
Baking Time: 15-20 minutes, or till the edges are light golden brown in colour. Keep an eye on them so they don’t get over-baked.
Cooling
Cool completely on wire rack before storing to retain firmer and crunchier texture
Storage
Store the Karachi Biscuits Recipe in an airtight container to maintain crispness for up to a week and more.
Karachi Biscuits Recipe – Eggless Tutti Frutti Cookies
Ingredients
Measurement: 1 cup = 250 ml.
- All purpose flour Maida – 1 ½ cup flour
- Custard powder – ½ cup vanilla flavor
- Butter – ½ cup
- Sugar powder – 1 cup Maida:sugar=2:1
- Milk – 5 tbsp.
- Dry fruits cashews and almonds – 5 tbsp.
- Tutti frutti – ½ cup.
- Cardamom powder – ½ tbsp.
- Vanilla flavor – 1 tbsp.
- Baking powder – 1 tbsp. optional
Instructions
How to Make Karachi Biscuits Recipe:
- In a bowl sieve all-purpose flour, baking powder and custard powder.
- Add dry fruits (almond pieces or cashew pieces) and Tutti-frutti.
- In another bowl whisk butter and sugar powder till you get fluffy and creamy output.
- Add maida powder to this and make dough such a way that it’s not sticky and mild hard.
Tip: If you feel the dough is crumbling or hard you can add a little milk.
Tip: Add dough powder in batches so that it mixes well and forms a dough.
- Divide dough into portions and put them in the desired shape molds.
Tip: If you want to have cylindrical shape then roll gently with your hands and wrap it in a polythene sheet or a pat on four sides so that you get rectangle shape.
- Refrigerate this dough for 2 hours so that dough becomes hard.
- Remove polyethylene sheets and gently slice them into ½ inch size pieces.
Tip: Use a sharp knife to slice else dough mold may scramble
- While slicing into pieces, preheat oven to 180 degrees for 10-15 minutes.
- Grease baking sheet and place eggless tutti frutti cookies by giving little space between two cookies.
Tip: While baking cookies increase in size so it’s better to leave little space.
- Bake for 15-20 minutes, once edges turn golden color off the oven and let them cool.
Note: Don’t over bake biscuits, once you notice edges turning brown off oven.
- Transfer Karachi Biscuits recipe into an airtight container, these cookies can be stored for 2 weeks.
