Karachi Biscuits / Eggless Fruit Biscuits

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!

Prep Time 10

Cook Time 16

Chilling Time 2

Total Time 2 26

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)

Calories : 88kcalCarbohydrates : 11gProtein : 1gFat : 5gSaturated Fat : 3gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 1gTrans Fat : 0.2gCholesterol : 14mgSodium : 24mgPotassium : 19mgFiber : 0.4gSugar : 4gVitamin A : 133IUVitamin C : 0.2mgCalcium : 12mgIron : 0.4mg

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