Karachi biscuits are popular Indian tea time cookies. These eggless fruit biscuits | tutti-frutti cookies have derived their name from the famous “Karachi bakery” in Hyderabad, India. They are sweet, crumbly, melt in the mouth, studded with candied fruits and flavored with two of my favorite’s- cardamom and rose.
I have never visited Hyderabad, let alone this bakery. Karachi bakery is famous for their baked goodies and these Karachi bakery biscuits and cakes are an absolute must-have if you ever visit Hyderabad! They sell their baked goodies commercially not only in India but worldwide too, hence it’s not very difficult to find them. Even here, in the US, you will easily find an array of Karachi biscuits online or in any Indian store. In addition to these Karachi fruit biscuits, I love their Osmania biscuits, Karachi cashew biscuits, and jeera biscuits too. They are dangerously addictive!
HOW TO MAKE KARACHI BISCUITS | HOW TO MAKE FRUIT BISCUITS?
Karachi Fruit biscuits are like an Indian version of slice-and-bake cookies. You will need to make a soft dough from butter, powdered sugar, and flour along with cornstarch or custard powder. The dough is flavored with cardamom and rose extract. You may also use pineapple extract or some orange zest! Custard powder is nothing but cornflour, flavored with vanilla. Corn flour makes these cookies tender and more crumbly. Next, shape it into a log and let it chill until firm. Then slice and bake the cookies to a golden perfection. You can add in various mix-ins. These fruit biscuits call for tutti-frutti, which is nothing but candied raw papaya. You can add other nuts for a different variation. I have stopped buying these biscuits from the store, but rather just whip these up at home. I don’t have anything against the store bought ones, but you can’t really beat the freshly baked homemade biscuits! They are super simple, require no special expertise, even a beginner can make these delicious cookies with ease.
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STEP BY STEP INSTRUCTIONS TO MAKE KARACHI BISCUITS | FRUIT BISCUITS | EGGLESS TUTTI FRUTTI COOKIES
1.Sift the flour and custard powder in a sufficiently large mixing bowl.
2.Place butter in the bowl of your stand mixer ( you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat until light and creamy.
3.Add cardamom powder, rose essence, candied fruit and mix well.
4.Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour. Gently bring the dough together. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much. I didn’t require any milk. The dough should be soft.
5.Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
6.Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper. Remove the log from the refrigerator, let it stand for about 10 minutes, then cut slices about a quarter inch thick.
7.Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.
8.Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle but will firm upon cooling. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.
The cookies stay good for two weeks when stored in an airtight container.
HOW TO MAKE KARACHI BISCUITS?
Recipe adapted from Cafe Garima. PIN IT FOR LATER
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