These Karachi Biscuits are buttery, tender, flaky, sweet, and melt in the mouth. They are studded with candied fruits and nuts and flavored with orange zest, ground cardamom, and pineapple essence!
Eggless Fruit Biscuits are popular in India and derived the name Karachi Biscuits from the famous Karachi bakery in Hyderabad, India. The cookies are Indian-style shortbread and perfect to enjoy with tea or coffee!
What Is Tutti Frutti?
Tutti Frutti is nothing but candied fruits and usually refers to candied raw papaya. These colored confectionaries are primarily used in baked goods, such as biscuits, cakes, bread, etc. They are also used as a topping for some ice cream flavors or as a sweet filling in paan (a mouth freshener). I have already posted recipes using Tutti Frutti, Tutti Frutti Bread (Eggless), and Eggless Tutti Frutti Cake (Bakery-Style).
About Karachi Biscuits
I have never been to Hyderabad, but I tasted them for the first time many years ago when a family member visited and brought the famous fruit biscuits from the Karachi bakery. Since then, I have been a massive fan of these cookies.
But nowadays, they sell these famous Karachi biscuits not only throughout India but worldwide as well. So whenever I visit India, they are always on my purchase list.
Karachi Biscuits are also known as fruit biscuits and tutti frutti biscuits. They are eggless, Indian-style slice-and-bake cookies. The cookies are easy to bake at home and do not require fancy ingredients. Even a beginner can easily bake these delicious fruit biscuits at home.
The recipe requires custard powder, which makes the cookies tender and provides vanilla flavor and a light yellow hue. However, you can easily substitute it with cornstarch if you do not have it.
These Eggless Fruit Biscuits contain tutti frutti (candied fruits) and cashews. Cashews provide a delicate and nutty taste to the cookies. However, chopped almonds or pistachios can also be used instead of cashews.
Further, these Karachi Biscuits are flavored with orange zest, ground cardamom, and pineapple essence. You can also use rose essence instead of pineapple.
Why You Will Love Karachi Biscuits
- These eggless Karachi Biscuits are studded with candied fruits and nuts.
- They are addictive and perfect as teatime snacks.
- The recipe is straightforward to follow.
- Fruit Biscuits are bursting with orange, pineapple, and cardamom flavors.
- Karachi Biscuits are famous in India and are made at the Karachi bakery in Hyderabad. This homemade recipe can recreate a similar taste.
- Tutti Frutti Biscuits are tender, buttery, sweet, and melt in the mouth.
- The biscuits look pretty and can be homemade gifts for friends and family during Diwali, Christmas, or New Year.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour. It is essential to measure the flour correctly. The best way is to weigh the flour using the kitchen scale if you have one. But if you measure by volume, fluff your flour with the spoon, then spoon it into a measuring cup. Then, level it off with the knife. Too much flour will make the Karachi Biscuits cakey and dense.
- Custard Powder: It helps in making these cookies extra tender. Vanilla custard powder adds vanilla flavor and a light yellow hue. But if you do not have custard powder, replace it with corn starch and add ¼ teaspoon vanilla extract.
- Baking Powder: It makes the biscuits lighter and tender.
- Salt: It contrasts pleasantly with sweet cookies and enhances the flavors.
- Cashews: I have added finely chopped cashews to provide crunch and nutty but delicate flavor to the cookies. However, instead of cashews, you can add another choice of nuts. Almonds or pistachios can go well with these cookies.
- Tutti Frutti: Tutti frutti is nothing but candied fruits and is easily available in Indian stores or many North American grocery stores. It provides fruity and juicy flavors to these Karachi biscuits.
- Butter: Use unsalted butter at room temperature. If you want to use salted butter, skip adding the salt.
- Powdered Sugar: Icing sugar provides sweetness and makes the cookies tender. I have used icing sugar, but you can grind the sugar and make the powdered sugar at home.
- Orange Zest: I highly recommend using this citrus zest. It will elevate the taste of candied fruits and, hence, of the biscuits. If you prefer lemon flavor, you can use lemon zest.
- Cardamom Powder: It complements well with other flavors of the biscuits.
- Pineapple Essence: A few drops of this tropical flavor bring an enormous freshness to these Karachi Biscuits. If you want a floral note, use rose essence instead. Or, if you like to add more citrus flavor, you can use orange or lemon extract.
How To Make Karachi Biscuits
Making The Dough
- Whisk flour, custard powder, ground cardamom, baking powder, and salt in a medium bowl until well combined.
- Add chopped cashews and candied fruits and stir gently to combine.
- Set it aside.
- Place butter and icing sugar in a bowl of a stand mixer.
- Instead of a stand mixer, you can also use a hand-held electric mixer.
- Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy.
- Scrape down the sides and bottom of the bowl.
- Add pineapple extract and orange zest and beat until well combined.
- Scrape down the sides and bottom of the bowl.
- Turn the mixer to low, add dry ingredients, and mix until just combined.
- Scrape down the sides and bottom of the bowl; do not overmix.
- Transfer the mixture to a clean surface and combine it with lightly floured hands to form a dough ball.
- Do not knead the dough.
- The Karachi Biscuits dough should be soft, but if it is dry, crumbly, and not coming together, add 1-2 teaspoon of milk or as needed to bring it together.
- Divide the dough into two and shape each dough ball in a log.
- Wrap each log in cling wrap and place it in the fridge for at least 2-3 hours to chill.
Baking The Karachi Biscuits
- When you are ready to bake, preheat the oven to 350°F (180°C).
- Line the baking sheet with a silicone mat or parchment paper and set it aside.
- Remove the logs from the refrigerator and cut them into slices with ¼-inch thickness.
- Place the Karachi biscuit slices on the baking sheet about two inches apart.
- Bake the cookies for 14-16 minutes or until the edges are lightly golden. After baking, the center will be soft but will firm upon cooling.
- Remove the Karachi Biscuits from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer the cookies to the wire rack and let them cool completely.
Storing Suggestions
Once the cookies are completely cooled, store them in an airtight container for two weeks at room temperature.
Substitutions
Flour: You can swap half of the all-purpose flour with whole wheat flour.
Custard Powder: You can replace it with cornstarch if you do not have custard powder. Also, add ¼ teaspoon of vanilla extract for a mild vanilla flavor. However, please note that the cookies will be pale in color if cornstarch is used.
Cashews: You can substitute chopped almonds or pistachios for cashews or add finely chopped mixed nuts.
Tutti frutti: Candied fruits are the signature element of this recipe. But if you can not find tutti frutti and still want to make these fruit biscuits, add chopped glace cherries or dried mangoes and pineapple.
Pineapple Extract: Instead of this tropical flavor, you can use rose extract to provide a floral note to these biscuits. You can also use orange or lemon extract for the citrus flavors.
Helpful Tips
Measuring the Ingredients: To make the perfect cookies, correctly measure the flour and other ingredients. I suggest using a kitchen scale. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Butter: Butter should be at room temperature for a perfect creaming method.
Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky. Once everything is combined, stop mixing and bring the dough together with a spatula or your hands. If your dough is crumbly and not coming together, add 1-2 teaspoon of milk to get it together. However, make sure not to add too much milk.
Chilling the Dough: Chilling the dough is essential to prevent spreading and ensure a flaky texture. So do not skip this step.
More Eggless Cookies
Recipe Card
Karachi Biscuits / Eggless Fruit Biscuits
Video
Ingredients
- 1 cup (130g) all-purpose flour
- 3 tablespoon (21g) vanilla-flavored custard powder
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 2 tablespoon finely chopped cashews
- ½ cup (80g) tutti frutti (candied fruits)
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (55g) icing sugar
- ½ teaspoon orange zest
- ¼ teaspoon cardamom powder
- ¼ teaspoon pineapple essence
Instructions
Making The Dough
- Whisk flour, custard powder, ground cardamom, baking powder, and salt in a medium bowl until well combined.
- Add chopped cashews and candied fruits and stir gently to combine. Set it aside.
- Place butter and icing sugar in a bowl of a stand mixer. Instead of a stand mixer, you can also use a hand-held electric mixer.
- Cream the butter and sugar using a paddle attachment, initially at low speed and then at medium to high speed, until light and fluffy. Scrape down the sides and bottom of the bowl.
- Add pineapple extract and orange zest and beat until well combined. Scrape down the sides and bottom of the bowl.
- Turn the mixer to low, add dry ingredients, and mix until just combined. Scrape down the sides and bottom of the bowl; do not overmix.
- Transfer the mixture onto a clean surface and bring it together with lightly floured hands to form the dough ball. Do not knead the dough.
- The dough should be soft, but if your dough is dry, crumbly, and not coming together, add 1-2 teaspoon of milk or as required to bring the dough together.
- Divide the dough into two and shape each dough ball in a log. Warp each log with cling wrap and place them in the fridge for at least 2-3 hours to chill.
Baking The Cookies
- When you are ready to bake, preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper and set it aside.
- Remove the logs from the refrigerator and cut them into slices with ¼-inch thickness.
- Place the cookie slices on the baking sheet, keeping them about two inches apart.
- Bake the cookies in the oven for 14-16 minutes or until the edges are lightly golden. The center will be soft but will firm upon cooling.
- Remove from the oven and let them cool down on the baking sheet for 5 minutes. Then, transfer the cookies to the wire rack and let them cool completely.
Storing Suggestions
- Once the cookies are completely cooled, store them in an airtight container for two weeks at room temperature.
Notes
- Measuring The Ingredients: Correctly measure the flour and other ingredients for the perfect cookies. I suggest using a kitchen scale. If using the cup method, fluff your flour with the spoon and then spoon it into a measuring cup. Then, level it off with the knife.
- Butter: Butter should be at room temperature for a perfect creaming method.
- Custard Powder: If you do not have custard powder, you can replace it with cornstarch. Also, add ¼ teaspoon of vanilla extract for a mild vanilla flavor. However, please note that if using cornstarch, the cookies will be pale in color.
- Dough: Do not overwork the dough; otherwise, the butter will start warming, and the dough will become sticky. Once everything is combined, stop mixing and bring the dough together with a spatula or your hands. If your dough is crumbly and not coming together, add 1-2 teaspoon of milk to get it together. However, make sure not to add too much milk.
- Chilling The Dough: Chilling the dough is essential to prevent spreading and for the flaky texture. So do not skip this step.
Nutrition (Approximate Values)
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