Karachi Biscuit is a butter biscuit that is often eaten with tea or coffee. It is popular in the southern part of Pakistan.
Karachi Biscuits, also known as Tutti Frutti Cookies, is a type of butter biscuit that is often eaten with tea or coffee in the southern part of Pakistan. Karachi biscuits are also consumed in other parts of the country and have even been exported to different countries all around the world.
The dough for Karachi Biscuits consists mainly of flour, butter, sugar, tutti frutti, and milk. The dough is baked for about 15 to 20 minutes at 180 degrees Celsius. After they are done baking, they are cooled off. As a result, Karachi Biscuit has a smooth texture and soft taste. This also makes it a good snack for children.
These cookies are a perfect holiday treat, or just to enjoy while sitting on the couch on a Friday night. They have no eggs and can be made in under an hour, so they’re the perfect solution for last-minute guests.
Step-by-step instructions to prepare Karachi Biscuits
Ingredients:-
- Butter, – 100 gm
- Powdered sugar – 1/4 cup
- All-purpose flour – 1 cup
- Vanilla custard powder – 4 tbsp
- Baking powder – 1 /2 tsp
- Milk – 2 tbsp
- Rose essence – 1/2 tsp
- Chopped cashew nuts – 2 tbsp
- Tutti Frutti – 1/2 cup
Preparation:-
1. To a bowl, add 100 grams of softened butter (salted or unsalted; both can be used ).
2. Add 1/4 cup of powdered sugar, Mix butter and sugar using a whisk until it turns light and soft.
3. Next, sieve the dry ingredients: all-purpose flour, custard powder, baking powder, and salt if the butter is unsalted.
4. Mix the dry and wet ingredients to get a wet dough, if the dough is dry, adjust the consistency by adding Milk, which can add up to 2 tbsp of milk.
5. For flavor, add half a teaspoon of rose essence.
6. Next, add in 2 tablespoons of chopped cashew nuts and a half cup of tutti frutti. Mix all the ingredients to get a soft dough, do not knead. The dough’s consistency should be soft, not sticky.
7. Place the dough on a flat surface, roll the dough using both hands to form a log, and Push from the sides while rolling.
8. Place the dough log on a cling film, wrap it from all sides, roll it, and shape it to get a round or square edge. keep the wrapped dough in the refrigerator for 1 hour.
9. After 1 hour, remove from the refrigerator and unwrap, until the dough has turned firm. Now cut the dough into 1/2-inch thick slices using a knife.
10. Transfer the slices to a lined baking tray. Arrange them, leaving gaps.
11. Bake in a preheated oven at 180 degrees Celsius for 15 to 20 minutes.
12. After 15 minutes, the cookies turned golden. Allow them to stay in the tray for another 10 to 15 minutes.
13. Remove from tray and allow to cool. Store in an airtight container.
Venturing into the realm of gustatory delight unveils the true essence of the exquisite Karachi Biscuits, an encounter that fuses the opulent tapestry of Indian flavors with the soothing embrace of buttery, dissolving-in-air cookies. These culinary marvels effortlessly encapsulate the very spirit of the dynamic metropolis they are named after. A symphony of fruity and nutty harmonies, a mere hint of cardamom, and a gentle caress of sweetness converge within these biscuits, fashioning an orchestra of sensations that is nothing short of captivating. Whether savored alongside a steaming cup of tea or cherished as an autonomous indulgence, Karachi Biscuits extend a promise to whisk your taste receptors on a journey laden with waves of nostalgia and contentment. By adhering to this meticulously crafted recipe, you hold the master key to rekindling the essence of this venerated masterpiece within the confines of your personal culinary haven, thus beckoning a fragment of Karachi’s gastronomic legacy into the very heart of your abode, enabling you to present its irresistible allure to those held dear.
Baking Perfect Karachi Biscuits: A Step-by-Step Guide
Ingredients:-
Preparation:-
To a bowl add 100 gms of softened butter (salted or unsalted both can be used ).
Add 1/4 cup of powdered sugar, Mix butter and sugar using a whisk until it turns light and soft.
Next sieve the dry ingredients, All purpose flour, custard powder, baking powder, and salt if the butter is unsalted.
Mix the dry and wet ingredients to get a wet dough, if the dough is dry adjust the consistency by adding Milk, which can add up to 2 tbsp of milk.
For flavor add half a teaspoon of rose essence.
Next, add in 2 tbsp of chopped cashew nuts and a half cup of tutti frutti. Mix all the ingredients to get a soft dough, do not knead. Dough consistency should be soft, not sticky.
Place the dough on a flat surface, roll the dough using both hands to form a log, and Push from the sides while rolling.
Place the dough log on a cling film, wrap it from all sides roll, and shape to get a round or square edge. keep the wrapped dough in the refrigerator for 1 hr.
After 1 hr remove from the refrigerator and unwrap, the dough has turned firm. now cut dough into 1/2 inch thick slices using a knife.
Transfer the slices to a lined baking tray. Arrange them giving gaps.
Bake in preheated oven at 180 degrees Celsius for 15 to 20 mins.
After 15 mins, the cookies turned golden allow to stay in the tray for another 10 to 15 mins.
Remove from tray and allow to cool. Store in an airtight container.
