Karachi Biscuits Recipe – Eggless Tutti Frutti Cookies

How to Make Karachi Biscuits Recipe:

1. In a bowl sieve all-purpose flour, baking powder and custard powder.
2. Add dry fruits (almond pieces or cashew pieces) and Tutti-frutti.
3. In another bowl whisk butter and sugar powder till you get fluffy and creamy output.
4. Add maida powder to this and make dough such a way that it's not sticky and mild hard.

Tip: If you feel the dough is crumbling or hard you can add a little milk.

Tip: Add dough powder in batches so that it mixes well and forms a dough.

1. Divide dough into portions and put them in the desired shape molds.

Tip: If you want to have cylindrical shape then roll gently with your hands and wrap it in a polythene sheet or a pat on four sides so that you get rectangle shape.

1. Refrigerate this dough for 2 hours so that dough becomes hard.
2. Remove polyethylene sheets and gently slice them into ½ inch size pieces.

Tip: Use a sharp knife to slice else dough mold may scramble

1. While slicing into pieces, preheat oven to 180 degrees for 10-15 minutes.
2. Grease baking sheet and place eggless tutti frutti cookies by giving little space between two cookies.

Tip: While baking cookies increase in size so it's better to leave little space.

1. Bake for 15-20 minutes, once edges turn golden color off the oven and let them cool.

Note: Don’t over bake biscuits, once you notice edges turning brown off oven.

1. Transfer Karachi Biscuits recipe into an airtight container, these cookies can be stored for 2 weeks.