Karachi Biscuits
Make these delicious, one bowl cookies that are studded with tutti frutti and nuts. They are amazing with some chai or just on their own!
Servings 12 cookies
Ingredients
The ingredients in this recipe are listed in the order you will be using them in making the cookies. Please read the recipe and notes before starting to bake!
- ½ cup butter (read note 1) 100 grams
- ½ cup sugar (read note 2) 100 grams
- 1 cup plain flour 120 grams
- 4 tbsp custard powder (read note 3) 50 grams
- ½ tsp baking powder
- ¼ to ½ cup tutti frooti
- 2 tbsp chopped mixed nuts cashews, pistas, almonds
- ½ tsp pineapple essence, or vanila essence
- 1 tbsp milk
Instructions
- In a bowl, add butter and sugar. Cream it well using a whisk until it is pale in colour.
- Add the flour, custard powder, baking powder and mix well.
- Mix well and then add the tutti frooti and nuts.
- If necessary, add a little milk to bind it together. I use my hand to bring the dough together.
- Now make it into a log and transfer the dough on a cling film. Wrap its sides and refregirate the dough for 15 minutes.
- Preheat the oven to 190C.
- Cut into one inch slices and arrange on a baking sheet. Ensure there is enough space in between the cookies when baking.
- Bake for 12-14 minutes and check. The cookies are done when it is mildly yellow on the top and the bottoms have become light brown.
Notes
- Ensure the butter is in room temperature and completely soft when making these cookies.
- I use regular white sugar in this recipe. If using raw sugar or large granules, blend to a fine sugar and use.
- The custard powder adds a subtle fragrance and colour to the cookies. If you do not have custard powder - substitute with equal parts of corn flour and add vanilla essence.
- I made three batches and liked the ones with pineapple essence for its fragrance. If you do not have it, vanilla works just fine.
- It is absolutely important to chill the dough before baking. Else, the cookies spread too much and do not have a good shape.