Karachi Biscuits (Eggless Fruit Cookies)
Eggless tea time indian cookies with taste of custard powder and studded with tutti frutti & cashews. One bowl cookie recipe.
Ingredients
- ½ cup (~113g) salted butter softened, leave the butter out of the fridge until you can press it to make a dent
- ½ cup (~65g) powdered sugar
- ½ teaspoon rose essence or use green cardamom powder (see notes)
- 2-3 tablespoon milk room temperature
- ⅓ cup tutti frutti I found paan flavored tutti fruitti so I skipped other flavorings
- 2 tablespoon cashew chopped (you can add almonds or pistachios well)
- 1 cup (~165g) all purpose flour
- 4 tablespoon (30g) custard powder vanilla flavor, see notes on for homemade custard powder
- ½ teaspoon baking powder
Instructions
- In a large bowl, add the butter and powdered sugar. Using a whisk, beat well until pale, smooth and creamy.
- Add the tutti fruitt, cashew, rose essence and 2 tablespoon milk. Mix very well using a spatula. Tip:- Make sure that the milk is at room temperature else the butter sugar mixture will become hard.
- Place a sieve over the bowl making sure that its not touching the butter mixture. Add flour, custard powder and baking powder to the sieve.
- Sieve the dry ingredients over wet ingredients. Using a spatula mix very well until no dry flour is visible.
- Towards the end, you can use your hands to combine the dough, dont knead. The dough should be soft but not sticky. If it feels dry add a tablespoon of milk .
- Place the dough in an elongated shape on a cling film. Cover dough on all sides with the cling film.
- Using your hands shape into a log. Smoothen out all the edges and make it as neatly as possible. Refrigerate the dough log for 2 hours.
- When ready to bake, preheat oven to 350F /180C. Line a large baking with parchment.
- Using a sharp knife cut into thick slices. Place the biscuits a little apart on the baking tray.
- Bake for 12-15 minutes until the bottoms are light golden and the edges appear slightly brownish too.
- Cool on a cookie rack completely. Store in an air tight container for 2 weeks.
Video
Notes
Storing The Biscuits :- Store cooled karachi biscuits in an air tight container for up to 2 weeks. Take out with dry hands.
Storing The Dough- This is a perfect make ahead dough. Make the dough, shape it into logs and freeze for a month. Thaw the dough overnight in the fridge. Next day slice and bake the biscuits. Dont bake frozen dough. If the dough feels sticky after thawing, dry it with a paper towel and make sure is nicely chilled.
- Feel the dough with hands once its mixed before adding extra milk. Only if the dough feels tight and dry, add milk.
- I found paan flavored tutti frutti so I skipped other flavoring. I am noting down rose essence in the recipe because if your tutti frutti isn't flavored, rose is a great flavor to add to these biscuits.
- Make sure that butter is softened but not melting.
- Milk should be at room temperature when you add to creamed butter & sugar.
- Powdered sugar is called as confectioners sugar or castor sugar in many countries. It is sugar fine ground with corn flour.
- You can add some edible dried petals to these biscuits as well.
- ¼ cup powdered sugar
- 2 tablespoon each of milk powder and cornstarch(corn flour in india)
- ⅛ teaspoon Yellow color powder
- ⅛ teaspoon Vanilla powder. If vanilla powder is not available, its okay to add a teaspoon to the wet ingredients while making the biscuits dough.
Nutrition
Calories: 143kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 59mgPotassium: 48mgFiber: 0.5gSugar: 7gVitamin A: 174IUVitamin C: 0.03mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!