Karachi Style Tutty Fruity Cookies/Eggless Tutty Fruity cookies22 Apr, 2017
- Servings : 12 piece
- Prep Time : 15 min
- Cook Time : 20 min
Karachi is a bakery in Hyderabad which is very famous for their biscuits, their biscuits are so soft and crunchy which just melts in the mouth. These biscuits are very popular not only in Hyderabad but across India. Whoever it tasted always tempted to have more. I believe, real name is tutti fruity eggless biscuit but Karachi bakery(Hyderabad) use to make it a little different way so people starts to call Karachi Tutti Fruity Biscuit/Cookies or Karachi Biscuits. In my recipe, I tried to match the same taste as Karachi biscuits.
Tutti Fruity are sweet candied which are made from raw papaya but I have used store bought fruit fruity for this recipe. These biscuits are loaded with tutti fruity and nuts. The combination of tutti fruity and nut makes it's divinely delicious. In Karachi bakery biscuit they use custard powder with vanilla flavor which gives nice aroma in the cookies. The texture of these cookies should be crunchy outside and soft crumbles from inside.
Karachi Tutti Fruity are one of my favorite cookies. Ever since I tasted these, I have been wanted to try them at home. Finally, I nailed it yesterday. I have added pineapple essence to enhance the flavor of tutti frutti you can add any other essence also. I am telling you in advance these cookies are very additive and you can’t stop munching if you had one.
So here is the recipe for you.
All Purpose Flour ¾ cup Custard Powder ¼ cup Powdered Sugar ½ cup Butter ¼ cup Tutti fruity ¼ cup Cashew 1/8 cup Baking Powder 2/3 tsp. Pineapple Essence 1 tsp. Milk 2-4 tsp.
Leave the butter out on the counter to bring it to room temperature. Chop the cashews. Sift the all purpose flour, custard powder and baking powder
In the shifted flour, add tutti fruity and cashew nuts.
In the mixing bowl add soft butter and powdered sugar. Whisk it until it becomes light and fluffy.
Add 1 tsp of milk. Add half shifted flour and mix well.
Then add another half shifted flour and mix it well.
Add Pineapple essence and mix well to form a dough, if you need more milk to form a non-sticky dough add very little at a time. I have added 1 ½ tsp milk. Lay a butter paper on the kitchen counter and transfer dough over it.
Shape the dough into a wooden log (as shown in the picture). Wrap it with butter paper and freeze for 45 mins to 1 hours until it is firm.
Preheat the oven 350 deg F/180 deg C for 10 mins. After the dough is firm, take the log out and cut the dough with sharp knife into 1 cm thick. Line the baking tray with parchment paper or nonstick paper. Place the cookies on the tray leaving space between each other.
Bake the cookies for 12 mins or until sides are starting to turn lightly golden. Carefully transfer the cookies to the rack and let it cool for 5 mins.
Tutti fruity cookies are ready to serve. Store them in air tight container and keep good for about 2 weeks.
1. We need soft butter not melted butter.
2. You can add any other nuts too like chopped almond or walnut.
3. Adding the tutti fruity in the flour is optional. You can add it later too after step.
4. Don’t knead the mixture just mix together. The dough should be soft, not crumbly.
5. Cookies would be soft once you take out of the oven. It becomes crispier once it cools down.
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