Karachi Biscuit (eggless)
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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.
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Ingredients
- ½ cup castor sugar
- 120 gm Butter
- ¾ – 1 teaspoon Essence Rose or Pineapple Essence, adjust amount to taste
- 1 cup Maida All Purpose Flour
- ½ cup Atta Wholemeal
- ¼ cup Custard Powder vanilla flavoured
- ¼ – ½ teaspoon Cardamom Powder adjust amount to taste
- ¼ teaspoon Salt
- ½ cup Mixed Candied Fruits finely chopped
- ½ cup Nuts Mixed, Almonds, Cashews, Pistachios, finely chopped
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Instructions
- 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!
- YIELD - 2 DOZEN
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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Recipe Nutrition
Calories: 189 kcal | Carbohydrates: 20 g | Protein: 2 g | Fat: 11 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Trans Fat: 0.3 g | Cholesterol: 23 mg | Sodium: 121 mg | Potassium: 62 mg | Fiber: 1 g | Sugar: 10 g | Vitamin A: 282 IU | Vitamin C: 0.3 mg | Calcium: 10 mg | Iron: 1 mg
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