Karachi Biscuits | Fruit Biscuits (Hyderabad Karachi Bakery Style)
Step-by-step recipe to make the best Karachi fruit biscuits at home.
Servings 25 cookies
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
- 1 cup all purpose flour/maida, spooned and leveled
- 2 tbsp vanilla flavored custard powder/cornflour
- 1/2 cup salted butter, softened (leave the butter on the 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 tsp cardamom powder
- 1/2 tsp 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. I didn't require any milk. The dough should be soft.
- Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours or overnight.
- 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.
- 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. 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.