Eggless Karachi Biscuits: Flaky, Fruity Indian Shortbread Cookies
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About Eggless Karachi Biscuits: Flaky, Fruity Indian Shortbread Cookies
These Eggless Karachi Biscuits are a delightful twist on classic Indian shortbread cookies. Imagine delicate, flaky biscuits bursting with the aromatic warmth of cardamom and the sweetness of candied fruits and nuts. Perfect for festive occasions, teatime treats, or even as a thoughtful edible gift.Inspired by traditional Indian bakery recipes, these cookies are surprisingly easy to make, requiring no eggs. The result is a melt-in-your-mouth texture and a flavor profile that's both sophisticated and comforting. Prepare to be amazed by how simple it is to create such elegant cookies!This recipe is a family favorite, and I hope it becomes one of yours too. Enjoy!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Ingredients
Dry Ingredients
- 1 cup All-Purpose Flour
- 0.5 cup Whole Wheat Flour whole
- 0.25 cup Vanilla Custard Powder
- 0.5 - 0.75 tsp Cardamom Powder adjust to taste
- 0.25 tsp Salt
Wet Ingredients
- 0.5 cup Caster Sugar
- 120 gm Butter softened, unsalted
- 0.75 - 1 tsp Flavoring Essence rose or pineapple, adjust to taste
Instructions
Prepare the Dry Ingredients
- Whisk together the all-purpose flour, whole wheat flour, custard powder, cardamom powder, and salt in a large bowl. Set aside.
Cream the Butter and Sugar
- In a separate bowl, cream together the softened butter and caster sugar until the mixture is light and fluffy. Use an electric mixer for best results.
Add Flavoring
- Beat in the chosen flavoring essence (rose or pineapple).
Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
Incorporate Mix-ins
- Gently fold in the finely chopped candied fruits and nuts.
Shape and Chill the Dough
- Shape the dough into a log (or two smaller logs) and wrap tightly in plastic wrap. Refrigerate for at least 1.5 hours, or until firm.
Preheat Oven and Prepare Baking Sheet
- Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
Slice and Bake
- Remove the chilled dough from the refrigerator and slice into 1/4-inch thick rounds. Place cookies about an inch apart on the prepared baking sheet.
Baking
- Bake for 15-20 minutes, or until the edges are golden brown. Watch carefully to avoid burning.
Cool and Serve
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
- Serve your delicious Karachi biscuits with your favorite beverage or enjoy them on their own!
Recipe Notes
Expert Tips for Perfect Karachi Biscuits:
- For extra flavor, toast the nuts and candied fruits lightly before adding them to the dough.
- Don't overmix the dough; overmixing will result in tough cookies.
- If the dough seems too dry, add a teaspoon or two of milk at a time until it comes together.
- For a more intense flavor, use freshly ground cardamom.
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Recipe Nutrition
Calories: 189kcalCarbohydrates: 20gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 23mgSodium: 121mgPotassium: 62mgFiber: 1gSugar: 10gVitamin A: 282IUVitamin C: 0.3mgCalcium: 10mgIron: 1mg
Taruna Deepak
Articles: 34
4 Comments
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Such a delicious dish! Thank you.
This is delightful! Thanks for the recipe.
What a delightful recipe! Thanks for sharing.
This looks so good! Appreciate the share.