Karachi Biscuits

Eggless Fruit Biscuits, also known as Karachi Biscuits are popular tea time cookies in India. They are stuffed with tutti frutti (candied dried papaya) and usually enjoyed with a cup of chai!

Karachi Biscuits

We are into the 2nd week of April, time sure does fly! But this time I am not complaining because the weather has been absolutely beautiful. For the last 2 weeks, everyday has been sunny with blue skies, really pleasant and I couldn’t have asked for more. So much sunshine makes me very happy! It’s amazing what good sunshine can do to your mood, isn’t it?

I have been doing a lot of baking lately, well the fact is that I am always baking and yet there are so many recipes that never make it to the blog. Sometimes I don’t click pictures because I am just tired and sometimes I forget to note down the ingredients!

But the good thing is that I did remember to note down the recipe for these Karachi Biscuits, which I made sometime back. Karachi biscuits are popular fruit cookies from India, they have their origin from the city of Hyderabad.

These eggless cookies which are filled with tutti frutti and flavored with pineapple or rose essence. Now you might not know what tutti frutti is! It’s basically candied dried papaya and is very commonly used in India in baked goods and pastries.

Karachi Bakery Fruit Biscuits

These biscuits always remind me of Diwali, because we used to get several boxes of these as gifts. You know like you have danish butter cookies, same way these tutti frutti cookies are also very popular to give as gifts to friends and family. I always used to finish the entire box of these cookies in no time.

Few days back I spotted tutti frutti at the Indian grocery store here and obviously I couldn’t resist buying them and then making these karachi biscuits. This recipe is pretty simple and straight froward and does not use any leavening agent. These karachi biscuits are little soft when baked but crisp up as they cool down. Enjoy them with a cup of chai!

Karachi Biscuit Recipe

 

Method

In a bowl sift together flour, custard powder, salt and cardamom powder. Set aside.

Using the paddle attachment of your stand mixer or using your hand mixer, beat butter and powdered sugar till creamy and smooth.

Add pineapple essence and mix till well combined.

Karachi Biscuits Recipe-Step-1

Add in the flour and tutti frutti and mix.

Mix in everything together until it comes together as a dough. You may add very little milk if the dough isn’t coming together. I did not use any milk. If using a stand mixer, the dough will come together on it’s down, if you are using a hand mixer, you may need to use your hands to bring it all together.

Divide the dough into 2 equal parts and make logs out of it.

Karachi Biscuits Recipe-Step-2

Wrap the logs with a cling sheet tightly and refrigerate for minimum of 2 hours. I refrigerated mine overnight.

Take out the dough logs after they have chilled and cut into round cookies, around 1/4 inch thick.

Place cookies on a baking tray lined with parchment paper. Bake at 350 F degrees for 18-20 minutes.
Karachi Biscuits Recipe-Step-3

Remove from oven and let them cool completely. Store karachi biscuits in an airtight container and enjoy with your chai!

Karachi Biscuit

 

Karachi Biscuits

Manali
Eggless Fruit Cookies, also known as Karachi Biscuits are popular tea time Indian cookies!
5 from 10 votes
Prep Time 15 mins
Cook Time 20 mins
Resting time 2 hrs
Total Time 35 mins
Course Cookies
Cuisine Indian
Servings 30 cookies

Ingredients
  

  • 1.5 cups all purpose flour 195 grams
  • 4 tablespoons custard powder I used vanilla custard powder
  • pinch of salt
  • 1/4 teaspoon cardamom powder
  • 3/4 cup unsalted butter 12 tablespoons, at room temperature
  • 1/2 cup + 2 tablespoons powdered sugar
  • 3/4 teaspoon pineapple essence
  • 3/4 cup tutti frutti

Instructions
 

  • Preheat oven to 350 F degrees. Line 2 baking trays with parchment paper and set aside.
  • In a bowl mix together flour, custard powder, salt and cardamom powder. Set aside.
  • Using the paddle attachment of your stand mixer or using your hand mixer, beat butter and powdered sugar till creamy and smooth.
  • Add pineapple essence and mix until well combined.
  • Add in the flour mix and tutti frutti and mix.
  • Mix in everything together until it comes together as a dough. You may add very little milk if the dough isn't coming together. I did not use any milk. If using a stand mixer, the dough will come together on it's down, if you are using a hand mixer, you may need to use your hands to bring it all together.
  • Divide the dough into 2 equal parts and make logs out of it.
  • Wrap the logs with a cling sheet tightly and refrigerate for minimum of 2 hours. I refrigerated mine overnight.
  • Take out the dough logs after they have chilled and cut into round cookies, around 1/4 inch thick.
  • Place cookies on the prepared baking trays lined with parchment paper.
  • Bake the cookies at 350 F degrees for 18-20 minutes.
  • Remove from oven and let them cool completely. Store karachi biscuits in an airtight container and enjoy with your chai!

Notes

The total prep time includes 2 hours of chilling time.
You may use rose essence if you do not have pineapple essence.
Keyword karachi biscuits
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Karachi Biscuits

Karachi Biscuits Collage

105 thoughts on “Karachi Biscuits

  1. Hi Manali, this recipe looks great… I would like to try it this weekend…What can I replace with cardamom powder? Thanks again…

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