Karachi Biscuits / Tutti-Frutti Biscuits / Fruit Biscuits
Karachi biscuits, popularly known as tutti-frutti biscuits are absolutely delicious and melt in your mouth. Such a simple recipe that's loved by everyone. Enjoy it with your tea/coffee or just have it for a snack. Whenever I make them they start vanishing before I even store them in a container.
Equipment
- Stand Mixer / Hand Mixer
- Paddle Attachment
- Spatula
- Cling wrap
- Knife
- baking tray
- Oven / OTG / Convection Microwave
- Sifter
Ingredients
- ¾ cup Unsalted Butter at room temperature
- 1.5 cups All-purpose flour
- ¾ cup Tutti-Frutti
- 4 tablespoon Custard Powder
- ¼ teaspoon Cardamom powder
- ⅛ teaspoon Salt
- ¾ teaspoon Pineapple extract
- ½ cup Powder/Granulated sugar
- 2 tablespoon Powder/Granulated sugar
Instructions
- Ingredients
- In a bowl sift together all-purpose flour, salt, cardamom powder and custard powder.
- In a stand mixer bowl or a regular big bowl take butter and sugar.
- Beat it using a paddle attachment or hand mixer until its light and fluffy/creamy. Usually it would take 4 to 5 mins. If you are using hand mixer remember to scrape down the sides of the bowl in between.
- Add Pineapple essence and mix it in.
- Add the sifted flour mix and tutti-frutti to the butter-sugar mixture.
- Mix everything till well combined. If needed add a teaspoon of room temperature butter.
- If you are using hand mixer, after combining everything use your hands to bring everything together to make dough ball.
- Divide the dough in 2 equal portions.
- On a work surface sprinkle some all-purpose flour. Put the dough on it and roll it to form a log / cylinder shape.
- Wrap the rolled dough logs tightly in a cling wrap.
- Refrigerate the dough logs for minimum 2 hrs. I refrigerate mine overnight unless I am in hurry to bake them.
- Pre-heat the oven at 350 F/ 175 C.
- Line the baking tray with parchment paper.
- Take out the dough logs. Unwarp them and cut into ¼ inch thick cookies.
- Place the biscuits at least an inch space apart as the expand while baking.
- Bake them for 14-16 mins. (Every oven has different heat settings so I would advice you to check at 12 mins)
- The biscuits should be lightly browned at bottom and still soft when you get them out of oven.
- Remove from oven and let them cool completely. Once cooled the biscuits will harden and become crisp.
Notes
- Use the custard powder to match the essence. I once used mango custard and hence used mango essence.
- If you like crisp crunchy biscuits, bake it for 16 - 18 minutes.
- You can reduce the quantity of tutti-frutti if you feel you don't want too much of them in the biscuits.
- The texture of the biscuits depends upon baking time as well as thickness of the biscuits.
- Do not melt the butter to make the dough. Always use room temperature butter for correct output.
- You can replace custard powder with corn flour.
Tried this recipe?Let us know how it was!