Karachi Biscuits | Hyderabad Karachi Bakery Style Fruit Biscuits
Learn how to make the most popular Hyderabad Karachi Bakery Style - Karachi Biscuits recipe with step by step pictures. Easy homemade Karachi Bakery Style Fruit Biscuits recipe!
Course: Desserts, Snack, Sweets
Cuisine: Baked Goodies, Hyderabadi Recipes
Keyword: Baked Goodies, Eggless Baking, Snacks
Calories per Serving: 55kcal
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml
1/2cupButterat room temperature
1/3cupPowdered Sugaruse 1/2 cup for sweeter biscuits
1/2tspVanilla Essence1/4 tsp of Vanilla Extract
A Pinch of Salt
In a mixing bowl add 1 cup all purpose flour, 2 tbsp corn flour (both spooned & leveled) and a pinch of salt. Mix it well together using a spatula.
Add 1/2 cup butter (at room temperature) and 1/3 cup powdered sugar in your stand mixer mixing bowl.
Using the paddle attachment on lowest speed, cream butter and sugar together until it is light and creamy. This can be done using a hand mixer/beater/whisk too.
Scrap the edges of the mixing bowl, bringing the creamy butter together. Add 1/4 tsp cardamom powder and 1/2 tsp each of vanilla essence and rose essence.
While the mixer is running on lowest speed, add the flour mixture in three parts.
Continue mixing the dough on lowest speed, scraping the edges of the mixing bowl.
Add 1/2 cup tutti frutti and quickly mix for another 1-2 mins until tutti frutti is incorporated into the dough.
Remove the paddle attachment and scrap the edges of the bowl to bring together the dough.
Place the dough onto a sheet of cling film and gently bring the dough together. Don’t knead the dough, but just bring it together. If it is too dry, add a tsp of milk. I didn’t have to add any milk.
Now roll the cling film tightly and shape the dough as desired. I chose to keep it square shaped; you can roll it into a circle shape too. Place this in fridge to chill for 2 hours at the minimum for upto 8 hours or overnight.
When ready to bake, remove the cling film and gently cut the biscuits into 1/4” thickness using a sharp knife. It helps to have the dough cold to cut even, equal sized slices. Don’t cut them too thin as they spread while baking.
Place them on a lined baking tray and leave them to rest for 10-15 mins. Meanwhile preheat the oven at 180°C.
Bake them for 12-13 mins at 180°C or until the bottoms are golden brown. Remove them from the oven.
They will be soft to touch just out of the oven, but on cooling down they will crisp up.
Store in an airtight container once cooled down. They stay fresh for 2 weeks.
Karachi Biscuits | Hyderabad Karachi Bakery Style Fruit Biscuits https://cookingfromheart.com/karachi-biscuits/ October 11, 2020