Karachi Biscuit (eggless)

Karachi Biscuit (eggless) - Plattershare - Recipes, food stories and food lovers
Bejewelled, aromatic and delicious festive cookies is how I can best describe these Indian bakery-style, flaky, candied fruit & nut shortbread cookies which are perfect for holiday season and for tea time. They are good for an edible gift too.
5 from 2 votes
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Prep Time15 minutes
Cook Time15 minutes
Served As: Desserts, Snacks
Recipe Cuisine Type: Bakery, Desserts, Indian
Recipe Taste: Crunchy, Sweet
Calories 189 kcal
Servings 12 (2 cookie each)


  • ½ cup castor sugar
  • 120 gm Butter
  • ¾ – 1 tsp Essence Rose or Pineapple Essence, adjust amount to taste
  • 1 cup Refined flour All Purpose Flour
  • ½ cup Atta Wholemeal
  • ¼ cup Custard Powder vanilla flavoured
  • ¼ – ½ tsp Cardamom Powder adjust amount to taste
  • ¼ tsp Salt
  • ½ cup Mixed Candied Fruits finely chopped
  • ½ cup Nuts Mixed, Almonds, Cashews, Pistachios, finely chopped


  • Whisk together the maida, atta, custard powder, cardamom powder and salt. Set aside.
  • In a mixing bowl whisk together the caster sugar and butter till the mixture turns pale and fluffy.
  • Whisk in the rose essence or pineapple essence (whichever you are using)
  • Gently fold in the flour mix, finely chopped nuts and candied fruits, till there are no dry patches.
  • Do not over mix. (Feel free to add a few teaspoons of milk if the dough does not come together but if you whisk the butter and sugar well, you really won’t need to add milk)
  • Turn the cookie dough in to a round or square shaped log (I made two logs) and wrap it in cling wrap. Refrigerate it for at approximately one and a half hour or till the log becomes firm.
  • Turn on the oven to 180 degrees C and allow it to heat for ten to fifteen minutes.
  • Prep the baking sheet by lining it with parchment paper or butter paper. Set aside.
  • Remove the cookie dough log from the fridge and remove the cling wrap. Using a sharp knife, cut the dough into one fourth inch thick slices and place them at a distance of at least an inch, on the prepped baking sheet.
  • Place the baking sheet in the pre-heated oven for 15 to 20 minutes or till the cookies begin to turn golden brown around the edges.
  • Remove the cookies from the oven and allow them to cool for a couple of minutes.
  • Carefully, remove the cookies from the sheet and place them on the wire rack to cool completely. Finish baking the rest of the cookie dough in the same manner.
  • Serve these fruity, nutty, flaky and aromatic cookies with the beverage of your choice or dunk them in milk and enjoy!

Recipe Notes

  • The prep time does not include the refrigeration time.
  • Since my family does not like the tutti frutti, therefore I used a mix of finely chopped, candied and dehydrated fruits such as papaya, kiwi, pineapple, mango, cranberries.
  • Ensure that you finely chop the nuts else you will have a tough time slicing the cookie dough log.
  • In case of unavailability of custard powder, it can be substituted with cornflour / corn starch.
  • Also the quality of custard powder can lead to slight variation in the texture of cookies.
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5 from 2 votes

Recipe Nutrition

Calories: 189kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 121mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 282IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 1mg

Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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