Tutti Frutti Biscuits / Karachi Biscuits Recipe with step by step pics and a short Youtube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. It is a yummy, colourful treat in every bite, perfect for all occasions and even gift to your near and dear friends. Tutti Frutti is nothing but raw candied papaya infused with beautiful colours and these cookies are very famous in Hyderabad famous Karachi Bakery. They are melt in the mouth, so flavourful with rose or pineapple essence and the recipe is absolutely straight forward that no leavening agent is used. The cookie dough stays good for 3 months in the freezer, you can make it in bulk in advance, just thaw before use, slice and bake, that’s it. I have already shared an eggless version of Tutti Frutti Cake and if interested, check my Christmas/ NewYear Recipe Collection (80 + Recipes) by clicking this link.
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Karachi Bakery Tutti Frutti Biscuits
Tutti Frutti Biscuits / Karachi Biscuits Recipe is very famous in Hyderabad Karachi Bakery. They are melt in the mouth, so flavourful with rose or pineapple essence and the recipe is absolutely straight forward that no leavening agent is used.
- 1 Cup Maida / All purpose Flour
- 2 tbsp Custard Powder / Corn Flour
- ½ Cup Butter Link for Homemade Butter
- ½ Cup Powdered Sugar
- ½ Cup Tutti Fruiti
- ½ tsp Rose essence / Pineapple Essence
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First, measure and keep all the ingredients ready. Use, fresh and soft butter not melted one. If using, salted butter, skip the salt from the ingredients list.
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To a mixing bowl, add the butter and using a hand whisk or electric beater or stand mixer, blend for 2 minutes in low speed, till smooth and soft. Place a sieve over the bowl, add the powdered sugar and sift it. (I used cardamom along with powdered sugar).
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Whisk the butter and powdered sugar again.
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Add the tutti frutti and rose essence. Then, sieve the flour and custard powder over it.
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Whisk the dough for 1 minute, it looks like biscuits crumbs now. Slowly combine the dough till smooth and never knead it. (If the dough is very dry, sprinkle little milk or if it is sticky, add very little flour and knead again). As you combine, the dough forms a mass.
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Keep the dough on a smooth surface and make a log. Divide the dough into 2 to 3 parts and cling wrap it. Then refrigerate the dough for 1 to 2 hours. Remove the dough from the fridge and let it stand for 10 minutes.
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Slice the dough for 1/4 inch circles with a sharp knife. If there are any cracks, don’t get panic, just seal it with your fingers. By the meantime, preheat the oven for 10 minutes at 180C / 350F. Also, line a baking tray with butter paper or parchment paper and dust with some flour. Arrange the sliced cookie dough on the tray by leaving a 2-inch gap. Keep the tray in the centre rack and bake for 12 to 15 minutes, till the base turns to slightly golden colour. Don’t bake more than that, as the cookies get burnt easily. Remove the cookies from the tray, place it in a wire rack and allow it to cool completely. First, the cookies seem soft but it turns crispy as it cools down. Store in an airtight container, it stays good for 10 days.
Do try this Karachi Biscuits Recipe for this Christmas Season.
Recipe Video
Tips for Tutti Frutti Biscuits
1. The butter should be at room temperature and soft, so it will be easy to whisk.
2. Don't add butter more than mentioned, else the cookies turn flat or start to melt while baking itself.
3. Also, don't whisk the butter and sugar for more time, else the air incorporates and the cookies start to raise.
4. Use powdered sugar/icing sugar/confectionery sugar only, gives a light texture to the cookies.
5. For a healthy version, maida can be replaced with atta too or an equal quantity of both the flours can be used.
6. Don't skip cornflour or custard powder (is flavoured cornflour with vanilla flavour) which lends a tender texture to the Tutti Frutti Biscuits.
7. In original Karachi Biscuits Recipe, 1/4 cup of chopped cashews is used along with tutti frutti.
8. At first, the dough looks like biscuit crumbs, as you combine it becomes moist. But, If the dough is very dry, sprinkle little milk or if it is sticky, add very little flour and knead again.
9. Refrigerate the dough for a minimum time of 1 hour to become firm, never slice and bake immediately, else the cookies melt.
10. This cookie dough stays good for 2 days under refrigeration and 3 months in the freezer.
11. Ensure to bake the cookies till the base turns to golden colour, it takes 12 to 15 minutes.
12. Once removed from the oven the COOKIES WILL BE SOFT, but it turns crispy when it cools down completely.
FAQ
- At what texture the dough should be ?
The dough for this cookies should not be too sticky or too dry. If the dough is too sticky, add little APF to the dough, if added more the cookies turn dense and taste different. If the dough turns dry just sprinkle little milk and knead again. - Why my cookies turn hard and taste bitter?
If you knead the dough very tightly and bake for more than the mentioned time it turns hard. Also it turns bitter and smell burnt. - What is the correct baking time and temperature?
a. Baking time and temperature varies from oven to oven. If using microwave oven, use convection mode and bake for 10 to 15 minutes at 180c.
b. The baking time will be almost the same for OTG. Place the wire rack in the center and make sure that the bottom rod alone is heated, that’s the bake mode.
Tutti Frutti Biscuits Recipe
Method for Karachi Biscuits Recipe
1. First, measure and keep all the ingredients ready. Use, fresh and soft butter not melted one. If using, salted butter, skip the salt from the ingredients list.
2. To a mixing bowl, add the butter and using a hand whisk or electric beater or stand mixer, blend for 2 minutes in low speed, till smooth and soft. Place a sieve over the bowl, add the powdered sugar and sift it. (I used cardamom along with powdered sugar).
3. Whisk the butter and powdered sugar again.
4. Add the tutti frutti and rose essence. Then, sieve the flour and custard powder over it.
5. Whisk the dough for 1 minute, it looks like biscuits crumbs now. Slowly combine the dough till smooth and never knead it. (If the dough is very dry, sprinkle little milk or if it is sticky, add very little flour and knead again). As you combine, the dough forms a mass.
6. Keep the dough on a smooth surface and make a log. Divide the dough into 2 to 3 parts and cling wrap it. Then refrigerate the dough for 1 to 2 hours. Remove the dough from the fridge and let it stand for 10 minutes.
7. Slice the dough for 1/4 inch circles with a sharp knife. If there are any cracks, don’t get panic, just seal it with your fingers. By the meantime, preheat the oven for 10 minutes at 180C / 350F. Also, line a baking tray with butter paper or parchment paper and dust with some flour. Arrange the sliced cookie dough on the tray by leaving a 2-inch gap. Keep the tray in the centre rack and bake for 12 to 15 minutes, till the base turns to slightly golden colour. Don’t bake more than that, as the cookies get burnt easily. Remove the cookies from the tray, place it in a wire rack and allow it to cool completely. First, the cookies seem soft but it turns crispy as it cools down. Store in an airtight container, it stays good for 10 days.
Do try this Karachi Biscuits Recipe for this Christmas Season.
Karachi Biscuits Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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