Name: Karachi Bakery Tutti-Frooti eggless cookies recipe by Runa Ganguly at BetterButter
Prep time: 190 min
Cook time: 12 min
Total time: 202 min
Yield: 10
Ingredients: 1 cup unbleached all purpose flour/maida (spooned and leveled); 2 tablespoon vanilla flavored custard powder/ Cornflour; 1/2 cup salted butter, softened (leave the butter on counter top, until soft); 1/2 cup powdered sugar (you may reduce it to 1/3 cup for lesser sweetness); 1/2 cup candied fruit/tutti frutti; 1/4 teaspoon cardamom powder; 1/2 teaspoon rose essence (or pineapple essence)

ABOUT Karachi Bakery Tutti-Frooti eggless cookies RECIPE

Karachi biscuits are popular Indian tea time cookies. These egg-free fruit biscuits 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. Not only kids, it’s a treat for all!

Ingredients Serving: 10

1 cup unbleached all purpose flour/maida (spooned and leveled)
2 tablespoon vanilla flavored custard powder/ Cornflour
1/2 cup salted butter, softened (leave the butter on counter top, until soft)
1/2 cup powdered sugar (you may reduce it to 1/3 cup for lesser sweetness)
1/2 cup candied fruit/tutti frutti
1/4 teaspoon cardamom powder
1/2 teaspoon rose essence (or pineapple essence)

Instructions

Sift the flour and custard powder in a sufficiently large mixing bowl.
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 till light and creamy.
Add cardamom powder, rose essence, candied fruit and mix well.
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.
Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours
Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper.
Remove the log from the refrigerator and cut slices about a quarter inch thick.
Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.
Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done
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.

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