1/2cup/1 stickbutter113 grams, at room temperature
3/4cupgranulated white sugar150 grams, powdered
3/4-1teaspoonpineapple essenceor use rose essence
3/4cuptutti frutti
3tablespoonsmilkor as needed, I used whole milk
Instructions
Take a large bowl and to that add 1 & 1/2 cups all purpose flour (195 grams), 1/4 cup vanilla custard powder (32 grams), 1/4 teaspoon cardamom powder and 3/4 teaspoon baking powder. Also add 1/4 teaspoon salt as well if using unsalted butter. Use a wire whisk and mix until everything is well combined combined.
Add 1 stick butter (113 grams) to the steel bowl of your stand mixer. Make sure it is at room temperature, along with 3/4 cup sugar (150 grams). This is granulated white sugar which was powdered using a blender. Using the paddle attachment of your stand mixer (or use your hand mixer), beat butter and powdered sugar until creamy and smooth. Add 3/4 to 1 teaspoon pineapple essence and mix until combined.
Add in the flour mix along with 3/4 cup tutti frutti and mix until combined.
Add 3 tablespoons of milk and mix until it comes together as a dough. You may need less or more milk so start with 2 tablespoons and add more as needed. Once the dough comes together, divide the dough into 2 equal parts.
Roll each part into a log, around 8 inches in length. Wrap the logs with a cling sheet and freeze for 30 minutes or refrigerate for a minimum of 2 hours. You can even refrigerate overnight.
Once chilled, take out the dough logs and slice into cookies, around 1/4 inch thick. You would get 40 to 50 cookies depending on how thick or thin you slice them. Pre-heat oven to 350 F degrees. Line a baking sheet with parchment paper and arrange the sliced cookies on it. You would need to bake these in 2 batches.
Bake at 350 F degrees for 15 to 17 minutes on until light golden brown from the bottom. Don't overbake else they will turn super crispy. 15 to 16 minutes is the sweet spot for me but every oven is different so bake accordingly. Let them cool completely on a wire rack and then store in an airtight container.
Notes
Rose essence or mango essence can be used in place of pineapple essence.
You can add nuts like cashews to these biscuits too. Roughly chop them before adding to the dough.
The dough logs can be made in advance. If storing in the fridge you can refrigerated for up to 48 hours in advance. They can be frozen for up to a month.