Karachi Biscuits - Eggless Tutti fruity cookies

Eggless tutti-fruity cookies famously known as Karachi biscuits are soft melt-in-mouth cookies loaded with tutti fruity bits and crunchy cashews. These fruit biscuits from Karachi bakery were extremely popular for their taste and aroma and so the name Karachi biscuits took over as the common term instead of fruit biscuits. 

This recipe here is a tried, foolproof replica of these Karachi biscuits and I assure you, you will not be disappointed. This is a very simple recipe, can be made very quickly and will be a perfect accompaniment with your evening coffee or tea. 

KARACHI BISCUITS - Things you need :

• All-Purpose Flour - 1 Cup - 130 Grams
• Unsalted Butter - 1/3 Cup - 80 Grams
• Powdered Sugar - 1/2 Cup - 60 Grams
• Tutti Fruity - 1/2 Cup
• Custard Powder - 4 Tablespoons
• Cashew Nuts - 4 Tablespoons
• Salt - A Pinch 
• Dried Rose Petals - 2 Tablespoon - OPTIONAL
• Rose Essence - 1/4 Teaspoon
• Vanilla Essence - 1/2 Teaspoon
• Pineapple Essence - 1/2 Teaspoon
• Milk - 1-2 Tablespoons 

All-Purpose Flour/ Maida: I have used regular all-purpose flour here. You can use organic, unbleached flour if desired. 

Unsalted Butter: I always prefer using unsalted butter for my cookies and add a pinch of salt at a later stage. Use unsalted butter at room temperature. It is important to use butter at room temperature as it helps to bind the ingredients into a smooth dough and not lumpy. 

Powdered Sugar: Powdered sugar helps in binding sugar and butter well. Just measure the quantity of sugar needed and powder it in a mixer. 

Tutti-Fruity: Tutti-fruity is nothing but colourful confectionery containing chopped and candied fruit. This gives a good texture to the cookies. Coat the tutti fruity with a spoon of flour before adding it to the dough. This is done to avoid the tutti fruity getting stuck to one another.

Cashew Nuts: I have used raw cashew nuts and chopped them randomly. You can use plain, dry roasted cashew nuts if desired.

Salt: Salt is needed to balance the sweetness of cookies. My recommendation will be to use unsalted butter and then add a pinch of salt at a later stage. 

Dried Rose Petals: I have added crushed dried rose petals to this recipe. It enhances the flavour of these cookies. These are just cleaned and dried rose petals(Edible) stored in an airtight container. You can also use store-bought ones if preferred. BUT THIS STEP IS ONLY OPTIONAL.

Rose Essence: Rose essence is used in this recipe to give that mild, delicate aroma. It helps to enhance that sensory experience. 

Vanilla Essence: Vanilla essence is used to enhance the flavour of these cookies. 

Pineapple Essence: Pineapple essence is used in this recipe to give that punch of fruit flavour. This is needed for this recipe because it compliments the tutti fruity added in this recipe. 

Milk: Milk is used in this recipe to bind all ingredients together. I have used only 1 tablespoon of milk. I would recommend you to add one spoon of milk at a time and combine. If needed add one more spoon of milk. 

STEP-BY-STEP REPRESENTATION:

Step 1: Add a teaspoon of flour to the tutti fruity and mix well. Make sure they are well coated and then keep them aside.

Step 2: Add into a bowl, powdered sugar and unsalted butter at room temperature. 

Step 3: Start mixing them with the help of a hand whisk or an electric beater.

Step 4: Beat them well until they turn creamy and fluffy.

Step 5: Add one after another, rose essence, vanilla essence, pineapple essence, dried rose petals, cashews and tutti-fruity. Also, add a pinch of salt. Combine everything well.

 

Step 6: Now add custard powder and all-purpose flour. Combine them well. Remember, just bring them together. Do not knead the dough. 

Step 7: Now transfer this cookie dough onto your working area. Split the dough into two parts. Take one part and using both your hands shape it into a rectangular/circular log. Refer picture below

Step 8: Once you have attained a log shape, wrap it in a cling wrap and chill the dough for 2 hours. 

Step 9: After chilling the dough for 2 hours, place it on a cutting board and start slicing them into half-inch size cookies. 

Meanwhile, preheat the oven to 180°C for 10 minutes. Line a baking tray with parchment paper and start arranging this sliced cookie dough. These cookies will not spread. So these can be placed closer. 

Step 10: Place the baking tray in the preheated oven and bake @ 180°c for 15-18 minutes. I baked mine for 17 minutes. 

Once they are baked let them sit for 5-10 minutes on the baking tray. Remember, these cookies will be very soft and delicate right out of the oven. 

After 5-10 minutes transfer them onto a cooling rack and let them cool completely. 

Store them in an airtight container and consume them within 5 days. 

A hot cup of coffee or tea will be the perfect partner for these delicious cookies.

 

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Recipe Card:

 

Eggless Tutti-Fruity Cookies - Karachi Biscuits Description: Soft melt in mouth cookies with tutti fruity bits and crunchy cashew nuts. Prep Time: 20 mins + 2 Hours chilling time Cook Time: 15 - 18 mins Total Time: 2 Hours 38 Mins Makes: 20-22 cookies   INGREDIENTS Butter - 1/3 cup or 80 gms Powdered Sugar - 1/2 cup or 60 gms All purpose flour - 1 Cup or 130 gms Tutti Fruity - ½ Cup Custard Powder - 4 Tbsp Salt - 1/8 Tsp Vanilla Essence/ Extract - 1/2 Tsp Pineapple Essence- ½ Tsp Rose Essence - ¼ Tsp Milk 1-2  Tbsp Cashew Nuts - 4 Tbsp Dried Rose Petals  - 2 Tbsp - OPTIONAL  Instructions: 1. In a bowl add Tutti Fruity and 1-2 teaspoons of all-purpose flour. Coat the fruit bits well with flour and set it aside. 2 In another bowl add together powdered sugar and butter. Beat them well with a hand whisk or an electric beater until they turn airy and fluffy. 3. Now add in Tutti Fruity bits, Vanilla essence, Pineapple Essence, Rose Essence, Dried Rose Petals , and a Pinch of Salt. Mix them well to combine. 4. Now, add All Purpose Flour and custard Powder. Combine them well. DONOT overmix or knead the dough, just bring them together. To form the dough, add 1-2 Tbsp of milk as needed.  5. Once the dough is formed, split them into two parts. Transfer one part of the dough onto your workspace. Start shaping them into a circular or rectangular log. Once the shape is attained, cover it with a cling wrap. Repeat the process for the other part.  6. Keep them in the refrigerator to chill the dough for a minimum of 2 hours. 7. Once the dough is chilled take it out of the refrigerator and start slicing them into ½ inch slices. 8. Meanwhile, preheat the oven to 180℃ and line a baking tray with parchment paper. Arrange the cookies.  9. Place them into the oven and bake them for 15-18 minutes or till they turn golden brown in the edges. 10. Once done, take them out of the oven and let it sit in the baking tray for 5-10 minutes. Then transfer them onto a cooling rack and let them cool completely. Once cooled, store them in an airtight container and consume within 5 days.  These will be a perfect accompaniment as an evening snack with a cup of hot coffee or tea.      Notes: 1. Using unsalted butter is preferred. If using salted butter, skip adding salt. But I would recommend using unsalted butter. 2. Creaming of butter and sugar is important as it results in giving nice airy cookies.  3. Coating fruit bits with flour is needed to avoid them sticking to one another. 4. Using dried rose petals is only optional.. 5. Milk is used only to bind the ingredients together. I have used only 1 tablespoon of milk. Add 1 tbsp milk at a time only till the dough is combined.  6. These cookies will not spread and hence they can be placed closely.