Karachi Biscuits /Tutti Frutti Cookies

Written By Praveena Gudipati on Wednesday, May 27, 2020 | 12:28 AM

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During this Corona Isolation I have made Tutti Frutti at home.These sweet little bites are made from Watermelon rind with all Natural Food Colors and no preservatives. You can also make em using Green Papaya. And today I put em to good use to make Eggless Tutti Frutti cookies AKA Karachi cookies and I also made Tutti Fruitti Cake. You can also buy these Tutti frutti from Indian storeif you don't have time to prep. I have made these using Vanilla , mango custard powder both and both works good. These colorful cookies are made a while ago for Teachers cookie exchange in my Son's school. Pink color cookies are made using the Natural colors.

These Cookies are crispy, buttery, with a bite of Tutti Frutti in between. Being from Hyderabad I have enjoyed my share of these cookies n Tea. But home baked are the best anytime. I like my Cookies lil soft so I baked em few minutes less. They turned out super yummy just the way I like.Do try my Eggless short bread cookies/Nankhatai. These cookies can be served with Tea.

Tutti Frutti Cake, Cookies

Looking for more cookies recipes, try my Almond butter chocolate chip cookies. Also try my Instant pot Chai recipe to go with these cookies.

Total time:
1.5 hrs (Including 1 hr refrigeration)
Servings:

Makes 18 cookies

Ingredients (I use US standard measuring; 1cup=8oz=250ml):

1 Cup Unbleached Organic Flour
1/2 Cup Powdered Sugar
1/2 Cup Unsalted butter
Pinch of salt
2 Tbsp Vanilla/ Mango Custard Powder
1/4 tsp Baking powder
2 tsp Milk optionally
1/2 cup Tutti Frutti
2 Tbsp chopped Cashew pieces optionally

Baking Utensils needed: If you bake often it's worth to obtain these gadgets.

Karachi Biscuits Recipe

Leave 1/2 cup unsalted butter outside to soften. I usually leave few hrs on the day I’m planning to make cookies. Or microwave 10 sec intervals till it’s soft but not liquidy.
Take butter in a mixing bowl. Use hand mixer and fluff up butter till creamy and light , add 1/2 cup sugar. mix.
Sift flour in Flour Sifter to avoid clumps and add to mixing bowl. Flour sifter is handy and super useful for all baking projects. Also add 2 tbsp Custard powder, 1/4 tsp Baking powder in flour sifter and sift into mixing bowl. I use Mango or Vanilla custard powder which ever I have. Both works great in this recipe.You can also add Pineapple essence if you like.

Mix well with the mixer. The dough will look crumbly. Add a tsp or two of milk if it’s too dry. I did not add any milk.
Now add 1/2 cup Tutti frutti to the dough. You can also add 2 tbsp chopped Cashews or other dry fruits.
Now Knead dough lightly to bring together.
Place on cling wrap. Cover it with wrap. Roll it to shape like a log.
Now refrigerate cookie dough for at least an hr. I have left it minimum 1 hr and also over night. Both works well. If you don’t have time leave at least half hr. The dough will firm up in refrigerator.
Pre heat oven to 350
Now cut the log of dough into thick pieces of about quarter inch. I got about 18 cookies.
Place on Parchment Paper on a cookie sheet.
Bake for 15-17 minutes or till cookies slightly browned. When I removed at 13-14 minutes the cookies turned out lil soft and crispy which is the way I like my cookies. Like crispy, take out in 17 minutes or when cookies are slightly brown. Time varies based on oven and also baking pan material. I see that nonstick pans bake faster than ceramic or steel. So keep an eye after 12 minutes.
Cookies will be soft when hot and will turn firmer once cold.
Transfer cookies to cooling rack once war enough. Serve at room temperature.I love to serve these with Tea. Store left over Cookies in an airtight container.