Karachi Biscuits | Eggless fruit cookies

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Karachi biscuits recipe | eggless tutti frutti biscuit | bakery style Karachi biscuit | fruit cookie biscuits are melt in the mouth and super addictive. These cookies are egg-less and they can be prepared without a Whisk or electric Mixer. Perfect for holiday treats/holiday gift baskets and after-school snacks.

Indian bakery-style fruit biscuit:

Eggless Karachi biscuits are a popular type of biscuits or cookie that originated in the city of Karachi, Pakistan. These biscuits are known for their unique flavor, delicate texture, and distinctive shape. Karachi biscuits typically have a rich, buttery taste with a hint of cardamom flavor. They are often adorned with a sprinkle of chopped nuts, such as cashews on top. The biscuits have a crumbly texture that melts in your mouth, making them a delightful treat to enjoy with a cup of tea or coffee.

Butter texture for karachi biscuit?

Butter is one key ingredient for butter cookies to get the perfect cookie always use room-temperature softened butter. Keep the butter at room temperature for at least 3 hours. Avoid cold butter from the fridge. If you have planned the recipe way ahead soften the butter by microwaving it for a few seconds but avoid cooking for a long time as the butter will start melting down. it shouldn't melt

Additional flavors to the cookies?

I have used rose essence and cardamom powder. You can play with your flavors and add vanilla extract, pineapple essence, kewra water, or any other flavor of your choice. Even without any additional flavor butter gives an amazing taste to the cookies. 

Is Chilling the dough mandatory for tutti frutti cookies?

yes always rest the dough for at least 2 hours or even longer time. if you bake the cookies immediately texture of the Karachi cookie will vary.

Can I use wheat flour instead of All purpose flour?

If you are going to use wheat flour taste might vary. also in that case add extra milk.

Ingredients:

1 cup All-purpose flour/ Maida 

1/2 cup Butter, softened at room temperature

1 tablespoon + 1/2 cup Powdered sugar, tightly  pressed

1/3 cup tutti frutti

2 tablespoon milk

1 teaspoon + 2 tablespoon cashews

1/4 cup custard powder

1/2 teaspoon baking powder

1/8 teaspoon rose essence

How to make bakery-style karachi biscuits with step-by-step pictures:

• In a wide mixing bowl take softened room-temperature butter and powdered sugar. Make sure you use room-temperature softened butter, As cold butter is difficult to bind. I prefer to keep the butter outside the fridge for at least 3 hours
• Combine the butter and sugar well with your hands or whisk or electric mixer until the mixture turns creamy and fluffy

• Furthermore add tutti frutti, milk, and cashews; mix well

• Sieve and add all-purpose flour, custard powder, baking powder, and cardamom powder

• Furthermore, add rose essence

• knead the dough gently. Avoid over kneading

• Optionally add the food color of your choice. mix well

• After the dough comes together roll the dough on parchment paper into a cylinder of your desired thickness

• Cover the dough with a cling wrap and refrigerate the dough for at least two hours or until the dough turns firm

• Preheat the oven to 350 degrees Fahrenheit and line the cookie tray with parchment paper

• Remove the cling wrap and cut the dough about 1/2 inch thick and spread it onto a baking sheet

• bake for12 - 15 minutes until it is slightly golden brown on the bottom side

• Tasty Karachi butter cookies are ready

Karachi biscuit

tutti frutti cookies

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Ingredients

• 1 cup All-purpose flour/ Maida
• 1/2 cup Butter softened at room temperature
• 1 tablespoon + 1/2 cup Powdered sugar tightly pressed
• 1/3 cup tutti frutti
• 2 tablespoon milk
• 1 teaspoon + 2 tablespoon cashews
• 1/4 cup custard powder
• 1/2 teaspoon baking powder
• 1/8 teaspoon rose essence
• little food color

Instructions

• In a wide mixing bowl take softened room-temperature butter and powdered sugar. Make sure you use room-temperature softened butter, As cold butter is difficult to bind. I prefer to keep the butter outside the fridge for at least 3 hours
• Combine the butter and sugar well with your hands or whisk or electric mixer until the mixture turns creamy and fluffy
• Furthermore add tutti frutti, milk, and cashews; mix well
• Sieve and add all-purpose flour, custard powder, baking powder, and cardamom powder
• Furthermore, add rose essence
• knead the dough gently. Avoid over kneading
• Optionally add the food color of your choice. mix well
• After the dough comes together roll the dough on parchment paper into a cylinder of your desired thickness
• Cover the dough with a cling wrap and refrigerate the dough for at least two hours or until the dough turns firm
• Preheat the oven to 350 degrees Fahrenheit and line the cookie tray with parchment paper
• Remove the cling wrap and cut the dough about 1/2 inch thick and spread it onto a baking sheet
• bake for12 - 15 minutes until it is slightly golden brown on the bottom side
• Tasty Karachi butter cookies are ready

Video

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