Karachi Biscuits/Eggless Candied Fruit Cookies

karachi-tutti-frutti-biscuits2

Karachi Biscuits or cookies are crispy, crunchy and tender egg-less/egg free cookies studded with candied fruit (tutti frutti or candied papaya) and nuts and tinged with exotic flavors of cardamom and pineapple essence. These biscuits are so scrumptious, they are perfect to eat with your evening chai or coffee, to serve at any party or even to gift to your friends and family at special occasions!!

The name Karachi biscuits (cookies are called biscuits in India) comes from the fact that they were first baked and sold at a famous bakery called Karachi Bakery in Hyderabad (in India), popular for their fruit biscuits (hence the name Karachi fruit biscuits), plum cake and dil kush (sweet bread stuffed with coconut, tutti frutti and nuts)!!

karachi-cookies2

A couple of years back, on my visit to Hyderabad, we got to visit the famous Karachi bakery and that was when I was first introduced to this sweet, crunchy, crumbly fruity biscuits with its unique aroma!! I had to buy a few boxes of them to share with family and friends back home.

With Diwali (Indian festival of lights) fast approaching and most of my family being totally vegetarian (not even eggs), I had to make something eggless and it had to be baked as I love baking. With images of the colorful cookies popping up in my mind with its wonderful aroma still in my memory, I decided to try making these delectable Karachi fruit cookies at home.

After scouring around different blogs and coming across many variations of this amazing cookie, I decided to make my own version with some adjustments in sugar and flavor. I have added pineapple essence along with cardamom powder!!

These biscuits are made with all purpose flour or maida. With lot of emphasis on eating healthy every day, I decided to substitute at least some of the refined flour with multigrain flour(less guilt while gorging on them!!). The outcome was heavenly!! They still came out crunchy, flavorful, just the right amount of sweetness and beautiful!!

karachi-biscuits2

One bite of this freshly baked biscuit and my husband gave his stamp of approval; his comment was; “they taste like the one we ate in Hyderabad!!” Well, this recipe is a keeper in my cooking journal!!

Please do try this and you will love it too!!

Other eggless baked goods you can try are: 2-Minute Chocolate Cookie, Ice Cream Muffin, No-Bake Chocolate Peanut Butter Bars etc.

Karachi Fruit Biscuits
Yields 30
Crunchy, crispy and healthy biscuits (with multigrain flour) studded with candied fruits and nuts; perfect with tea, coffee or milk; great to gift family and friends.
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78 calories
10 g
8 g
4 g
1 g
2 g
20 g
25 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
20g
Yields
30
Amount Per Serving
Calories 78
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 25mg
1%
Total Carbohydrates 10g
3%
Dietary Fiber 0g
1%
Sugars 5g
Protein 1g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup all purpose flour/maida
  2. ½ cup multigrain flour
  3. ½ cup custard powder (I used vanilla flavor)
  4. 1 teaspoon baking powder
  5. ¼ teaspoon salt
  6. ½ cup unsalted butter, softened to room temperature
  7. ¾ cup powdered sugar
  8. 1 teaspoon pineapple essence
  9. ½ teaspoon cardamom powder
  10. ½ cup tutti frutti/candied fruit
  11. ¼ cup mixed nuts, chopped (I used cashew and almonds)
  12. 5 to 8 tablespoons milk (as needed)
Instructions
  1. Sift the flours, custard powder, baking powder, and salt into a large bowl or use a wire whisk to mix them well. Stir in the cardamom powder.
  2. Add the tutti frutti and mixed nuts. Give it a good stir and keep aside.
  3. In a large mixing bowl, cream the softened butter (not melted!) and powdered sugar with a spatula or spoon till soft, fluffy, light and well mixed.
  4. Add the pineapple essence and about 3 to 4 teaspoons of milk and mix again.
  5. Slowly add the flour mixture in batches, mixing it with your fingers. It will start to form crumbs.
  6. If needed, add more milk to bind the dough together (I needed about 6 teaspoons of milk)
  7. Once it comes together, gently make a soft dough (do not knead or the cookies will become hard).
  8. Divide the dough into 2 pieces, and shape them into tight logs.
  9. Wrap each log in cling film and refrigerate them for at least an hour. I kept them in the refrigerator overnight. This ensures that the shape of the cookies is maintained while baking.
  10. Just before baking, preheat the oven to 180 degrees Centigrade or 350 degrees Fahrenheit.
  11. Take a large baking sheet and lightly grease with oil or butter. You can line with parchment paper too.
  12. Remove one log from the refrigerator, unwrap from the plastic film and place on a cutting board.
  13. Gently, with a sharp knife, cut into slices about ¼ to ½ inch thick and place on greased pan.
  14. Place in preheated oven and bake for 13 to 15 minutes till the edges of the cookies start to brown.
  15. They will be soft but firm up on cooling.
  16. Leave on the pan for about 1 minute, then gently, with a spatula, remove and place on cooling racks to cool completely.
  17. Follow the same procedure for the other log of biscuit.
  18. Once completely cool, store in airtight containers.
  19. Serve these delectable, eggless, healthy and exotic flavored cookies/biscuits with your evening tea or coffee, at parties, in your kids’ lunch box or at your next Diwali, Christmas or Thanksgiving party!!
Notes
  1. For more tender (but of course, slightly less healthy) cookies, use only all purpose flour or maida.
  2. For people with nut allergies, they can omit the nuts and use only tutti frutti. If you cannot get tutti frutti, use raisins, dried cranberries, or any other dried fruit you fancy!!
  3. Make sure to not knead the dough or the cookies will come out tough. Try to be as gentle, just enough to gather to make a soft dough. Use as much milk as needed to bind it.
  4. Instead of pineapple essence, you can use rose essence/extract (not rose water!) and adding cardamom powder is optional.
  5. If you do not have custard powder, use half milk powder and half cornflour.
  6. Try not to add too much tutti frutti or nuts, or else the cookie dough will not hold together well and will crumble while slicing.
beta
calories
78
fat
4g
protein
1g
carbs
10g
more
Curry and Vanilla http://www.curryandvanilla.com/

 

Step-by-step method:

  • Sift the flours, custard powder, baking powder, and salt into a large bowl or use a wire whisk to mix them well. Stir in the cardamom powder.

sifting-flour-and-custard-powder

  • Add the tutti frutti and mixed nuts. Give it a good stir and keep aside.

added-tutti-frutti

  • In a large mixing bowl, add the the softened butter (not melted!) and  powdered sugar.

butter-and-pd-sugar

  • Cream  them with a spatula or spoon till soft, fluffy, light and well mixed.

creamed-butter-and-sugar

  • Add the pineapple essence and about 3 to 4 teaspoons of milk and mix again.

img_5308

  • Slowly add the flour mixture in batches, mixing it with your fingers.  It will start to form crumbs.

dry-mixed-in

  • If needed, add more milk to bind the dough together (I needed about 6 teaspoons of milk)
  • Once it comes together, gently make a soft dough (do not knead or the cookies will become hard).

mixed-dough

  • Divide the dough into 2 pieces, and shape them into tight logs.

dough-log

  • Wrap each log in cling film and refrigerate them for at least an hour. I kept them in the refrigerator overnight. As the dough has butter, when chilled well, the shape of the cookies is maintained while baking.

in-plastic-wrap

  • Just before baking, preheat the oven to 180 degrees Centigrade or 350 degrees Fahrenheit.
  • Take large baking sheet and lightly grease with oil or butter. You can line with parchment paper too.
  • Remove one log from the refrigerator,  unwrap from the plastic film and place on a cutting board.

dough-log

  • Gently, with a sharp knife, cut into  slices about ¼ to ½ inch thick.
  • sliced-log Place on greased pan.

cookie-in-pan

  • Place in preheated oven and bake for 13 to 15 minutes till the edges of the cookies start to brown.
  • They will be soft but firm up on cooling.
  • Leave on the pan for about 1 minute, then gently, with a spatula, remove and place on cooling racks to cool completely.

cookies-on-wire-rack1

  • Follow the same procedure for the other log of biscuit and bake all the biscuits.

karachi-biscuits2

  • Once completely cool, store in airtight containers.
  • Serve these delectable, eggless, healthy and exotic flavored cookies/biscuits with your evening tea or coffee, at parties, in your kids’ lunch box or at your next Diwali, Christmas or Thanksgiving party!!

I am sharing this with #Fiestafriday.

8 comments

  1. Poonam says:

    Baked these yesterday, came out really good, pineapple essence gives a distinct flavor, recipe well written! Thanks for sharing the recipe.

  2. Maggie says:

    I’ve never heard of pineapple essence, but then I’m not a baker! However, I do love a good pineapple flavour. These are very pretty biscuits, with the colours speckled through looking like jewels. I bet these would be good at Christmas thanks to the green and red!

    Thanks for sharing with us at FF. Don’t forget to link back to cookingwithauntjuju and my blogs as well and tagging with FiestaFriday so you will be eligible for features.

    • curryandvanilla says:

      Pineapple essence gives this biscuit/cookie a wonderful distinct aroma….if you can get hold of it, please do try this healthy cookie!!!

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