Karachi biscuits, also known as tutti fritti cookies, are popular Indian tea time cookies that get their name from the popular Karachi Bakery in Hyderabad, India. These biscuits are sweet, crumbly and melt in your mouth. The dough is studded with candied fruit and is flavored by cardamom and rose.
Karachi Fruit Biscuits [Vegan]
- 1 cup unbleached all-purpose flour
- 2 tablespoons vegan vanilla pudding powder or cornflour
- 1/2 cup powdered sugar (1/3 if you like it less sweet)
- 1/2 cup candied fruit
- 1/4 teaspoon cardamom powder
- 1/2 teaspoon rose essence or pineapple essence
- 1/2 cup room temperature, salted vegan butter
- Sift the flour and custard powder in a large mixing bowl.
- Place butter in the bowl of the stand mixer, sift in powdered sugar and beat together on low until the two are mixed. Increase the speed and beat until light and creamy.
- Add cardamom powder, rose essence, and candied fruit. Mix well.
- Switch to the lowest speed and add in flour in 3 parts incorporating the butter into the flour. Gently bring the dough together- do not knead. If any parts of the dough is dry, sprinkle a few teaspoons of non-dairy milk at a time.
- Shape the dough into a log and wrap with plastic wrap. Refrigerate for 3-4 hours or overnight.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Remove the log from the refrigerator and cut into 1/2-inch thick slices.
- Lay the cookies at least 2 inches apart on the sheet because they expand when baking.
- Bake for 13-15 minutes. When the bottom of the cookies begin to brown, they are done. They will be soft in the middle but will firm up when cooling. Cool on the baking tray out of the oven for 5 minutes before transferring to a cooling rack.
Cookies will stay good for 2 weeks in an airtight container.