Karachi Bakery Style Tutti Frutti Biscuits

When I was a little girl, there used to be a bakery on the road where we lives, they sold world's best biscuits ever. I never bothered about how clean they are, how hygienic their method was but all I always focused was on the tasty treats they sold.

One of my favorite was tutti-frutti biscuit. candied fruits with dry nuts mixed with flour and baked to the perfection. Still droll by thinking of them. The shopkeeper, who I called Uncle, always told me these are one of best from their shop and they were called "Karachi Bakery Fruit Biscuits".

Who bothers, I thought always, I was interested in buying them enjoying them with a glass of milk or with some tea (Whenever I can have it).  Few days back I saw a fellow foodie posting her method of making those biscuits. It took me to my childhood days and I decided to try my hand on my childhood favorite biscuit.

Tried them 2-3 times but not best attempts and once I just threw them in bin. Felt frustrated and disappointed. But today for my daughter's request for cookies, I thought to make them again. Super excited they came out perfect just perfect. I still can do batter with them , so I'm gonna try them again. Next time i'll try to perfect them with wholewheat flour.

The perfect texture should be crunchy outside and once bitten soft crumbles inside. The fruits should come into your mouth with each bite of this biscuit. So lets go through the recipe and get you all going in the Kitchen and trying this biscuit recipe.

I 'm sure these will be a hit in your house, kids as well as adults will love them. Don't forget to comment below :) Until next time.......Happy Cooking Friends, Saumya

Ingredients:

APF/Plain Flour             - 1- 1/2 cup
Butter                             - 1/2 cup (Softened not melted on room temperature)
Powdered Sugar             - 1/3 cup
Tutti Frutti                     - 1/2 cup
Cardamom Powder        - 1/2 tspoon
Vanilla extract               - 1/2 tspoon
Yellow Color                 - 1/2 tspoon or 2 drops

Method:

First thing first in this recipe, we need softened butter, in which we can poke our finger but it should not be melted and runny.
Cream the butter and sugar together until light and fluffy.

Add the cardamom powder, tutti frutti, and vanilla extract, Mix again.
Slowly add the flour in 4 parts.

Now start to mix the flour and butter mixture together. Do not knead just bring it together.
Shape the dough into a 2 inch thick in height like a square log shape. Wrap it into cling film and keep it in a long square box like foil box or cling film box.
Keep the dough in the fridge for at-least 1 hour.

Preheat the oven to 180c and line baking tray with silicon baking mat/parchment paper/nonstick paper.
Take the dough log out of the fridge and cut 1/2 inch thick squares. If the shapes goes wrong in cutting, pat them with hand to make them square.

Place the cookies on the tray with 2 inch space in between each one, as they expand while baking.

Bake the cookies for 15 minutes or until the sides are starting to turn light golden. Do not brown them.
Cookies will come out with sides hard and center soft, which will get hard while cooling. so do not bake them again thinking they are uncooked.

Let them cool on tray for 5 minutes and then transfer them to cooling rack to cool completely.

Once cooled completely serve them with Milk, Coffee, Tea or Juice.
These cookies are good to store in an airtight container for 2 weeks.
My kids adored these cute colorful cookies, I'm sure yours will love them too.