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Karachi bakery biscuits is a famous India cookies from Hyderabad's Karachi Bakery. Years ago, when dad visited Hyderabad on an official tour had brought a pack of Karachi biscuits as that was the famous item then. That's the first time I remember munching these addictive, famous cookies. Those days edibles famous in a place is only sold at that particular region and so had to be procured from that place to enjoy. But now, all these edibles are sold at every place and can be enjoyed anytime, unlike earlier. Then, when we used to get these cookies from the Indian stores in US. Gradually I started making these simple biscuits at home as tutty fruity and custard powder is easily available here. Kids love these biscuits a lot and I have already posted a similar version -Eggless Tutty Fruity Cookies too. The vanilla custard powder adds a nice yellow colour to these biscuits which can be replaced with corn starch too, but the colour will be missing. Rose essence/ cardamom powder / pineapple essence can be added to give that fruity flavour. Adding baking powder is truly optional in this recipe, but make sure the butter and sugar is creamed together until light and fluffy. Don't over do this process else the cookies will be chewy kind and not crunchy. Baking powder gives the stability to make the cookies light and crunchy. Do give this a try and enjoy with chai(tea).
Preparation time ~ 15 minutes
Refrigeration time ~ 30 minutes- 1 hour
Baking time ~ 13-18 minutes
Author ~ Julie
Ingredientsall-purpose flour / maida 1.5 cups
vanilla custard powder 8 tbsp or 1/2 cup
baking powder 1/2 tsp
salt a pitch
soft unsalted butter 100 gms or 1/2 cup
powdered sugar 1 cup
pineapple essence / rose essence 1 tsp
tutty fruity 1/2 cup
cashews chopped 1/4 cup
milk 3-4 tbsp
- The butter should be at room temperature but not over soft or very cold. If using salted butter, omit adding salt in the flour mix.
- Sift the flour, custard powder, baking powder and salt twice. Keep aside.
- Add the powdered sugar to the soft butter and cream together with a whisk until pale and light(don't over beat, else the cookies turn soft and not crunchy). To this add the pineapple essence or rose essence. Add the chopped cashews and tutty fruity. Mix well.
- Finally, add in the flour mix in three batches and add the milk in between. Don't knead the dough long, and just bring the dough together. You may need 3-4 tbsp of milk or less, so add little by little and use till the dough comes together.
- Divide the dough in two and shape the dough in log form. Cover with a cling wrap and refrigerate for a period of minimum 30 minutes to an hour.
- Pre-heat oven to 350 degreees F or 180 degrees C.
- Remove room fridge and cut the log in 1/4' thick pieces. Place on a parchment sheet lined tray. Space and keep as the cookies expand as it bakes. Leave atleast 1' space, I left a little less and so the cookies started touching each other once baked.
- Place and bake in preheated oven for 13-18 minutes. Keep checking after 13 minutes as the bottom of the cookies turn brown faster.
- The center of the cookies are soft when touched immediately after bake. Leave to cool completely to enjoy the crunchy cookies. Enjoy with a cup of black tea.
NOTES
* You may leave out the addition of baking powder but adding gives that crunchy effect as the air pockets are nicely puffed up and stays firm
*These cookies are soft immediately after bake. Let it cool completely on a wire rack and then becomes crunchy.
* You can reduce the amount of sugar to 1/2 cup, as the cookies in this measure are moderately sweet, just like the store brought.
* You can use corn starch instead of custard powder, but then the yellow colour goes missing. In that case, you may have to add a pinch of yellow food colour too.
1 comment:
They look buttery and melt-in-mouth delicious...perfect for the coming baking season!
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