KARACHI BISCUITS
Karachi Biscuits are soft and melt in the mouth kind of cookies. Easy to make, they are studded with tutti frutti and flavoured with cardamom and rose essence.
Ingredients
- 2 cups wheat flour
- 6 tbsp cornflour or custard powder
- 200 g salted butter at room temperature
- 1 cup powdered sugar
- 1 tsp cardamom powder
- 2 tbsp milk
- 1 cup tutti frutti
- ½ tsp rose essence optional
Instructions
- Sift flour, cornflour and cardamom powder together in a mixing bowl.
- Add about 2 tbsp of the sifted flour mixture to the tutti frutti and mix well.
- Put butter and sugar in a big mixing bowl. Cream sugar and butter with a whip or spoon till it becomes soft and appears a little white.
- Add milk and whip well.
- Add the flour mixture. Mix using a spatula.
- Add tutti frutti.
- Using your hands, form a dough. It should be soft.
- Let the dough rest for 5 minutes.
- In the meantime get the cling film,foil or plastic sheets ready to wrap the dough.
- Divide the dough into 4-6 parts.
- Gently roll each part into a long thick cylinder or log shape. The diameter is about 1-1½ inches.
- Wrap it up in the plastic sheet,foil or cling film.
- Leave the dough in the fridge for 30-60 minutes or overnight.
- Preheat the oven to 180°C.
- Grease baking trays lightly with butter.
- Cut the dough into slices about ¼" thick.
- Bake the cookies for 8-10 minutes till the edges appear light brown.
- Remove the tray from the oven.
- Leave the cookies on the tray for 5 minutes.
- Then slowly remove them from the tray and let them cool on a wire rack.
- Store the cookies in an airtight jar.
Notes
- Use a sharp knife to cut the slices.
- Don't over bake these cookies. At first they will appear soft but on cooling they become crunchy.
- Replace rose essence with any essence of your choice.
- The number of cookies you get from the dough will depend on how thick or thin you roll the dough into a long rope or cylinder. I made small ones.
- These cookies taste so delicious with masala tea.