Karachi Biscuits Recipe (Tutti Frutti Cookies)
Eggless Karachi biscuits or tutti frutti cookies can make your teatime special. Here is an easy and quick bakery recipe that anyone can make using minimal ingredients at home. It will tempt everyone to eat with a unique flavor, crispy texture, and delectable baking aroma.
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Servings: 5 Persons
Calories: 45kcal
Ingredients
- 2 tablespoon Butter unsalted
- ½ Cup Powdered Sugar White
- 2 cups All purpose flour
- 1 tablespoon Semolina
- ½ cup Custard Powder Vanilla
- ⅓ teaspoon Green Cardamom powdered/coarsely ground
- ⅓ teaspoon Pineapple essence
- ⅓ cup Tutti Trutti
- 1 Pinch Baking Powder Optional
Instructions
Prepare Cookie Dough
- In a deep bowl, add ½ cup powdered sugar and 1 tablespoon butter together and whisk it with an electrical beater to make it soft and fluffy in texture.
- Then sift the 2 cups all purpose flour, 1 tablespoon semolina, ½ cup custard powder, ⅓ teaspoon of green cardamom, pinch of baking powder, and ⅓ teaspoon of pineapple essence in same bowl of sugar butter mixture.
- Add tutti frutti and whisk it well to combine all ingredients and make a soft dough using hands.
- Now place the dough on plastic wrap and give it a long flat shape using hands.
- Tightly wrap the biscuits dough with plastic film and place it freezer for an hour to get tight and hard. After 01 hour, take it out and remove the plastic and give it a sliced cut.
Baking
- Preheat the oven at 180°C or 356°F. In the meanwhile, line the parchment paper and place the cookie slices with some distance.
- Bake for 15 to 20 minutes until it get golden from bottom.
- Take it out and give 10 minutes time to settle the cookie crisp before serving.
Video
Notes
- Semolina used in this recipe to add crunch and make an extra crispy and flaky texture of cookies. Don’t over-exceed the amount as it may flat the biscuits while baking.
- Custard powder with vanilla flavor used in this recipe. Other flavors of custard may change the taste of cookies.
- Along with tutti frutti, you can use roasted nuts in cookie dough.
- If you don’t have pineapple essence, then substitute with vanilla or rose essence. Otherwise, don’t use it. Custard powder will solely add a nice flavor and aroma to cookies.
- Make a semi tight dough of biscuits.
- Addition of baking powder is optional in this recipe.
- Freeze the dough for an hour to make a nice and uniform cut.
- Don’t use clarified butter or oil in this recipe as the taste will change.
- If you are experiencing the tightness of dough then add luke warm butter to soften it with hand. Don’t use milk as it may make it extremely flat while baking.
- Don’t overbake the biscuits.
- Biscuits will take 10 to 15 minutes to get settled right after coming from oven.
- Store the cookies, after coming to room temperature. Never store when it’s hot. It will get soggy.
Nutrition
Serving: 10g | Calories: 45kcal