Karachi Biscuits

• Vegetarian

• Produce

  • 3/4 tsp Pineapple essence

• Condiments

  • 4 tbsp Custard powder

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Cardamom, powder
  • 5/8 cup Powdered sugar
  • 1 pinch Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 3 tbsp Milk

• Frozen

  • 1/2 cup Tutti frutti

Found on cookwithmanali.com

Description

Ingredients

• 1.5 cups all purpose flour
• 4 tablespoons custard powder, I used vanilla custard powder
• pinch of salt
• ¼ teaspoon cardamom powder
• ½ cup unsalted butter, at room temperature
• ½ cup + 2 tablespoons powdered sugar
• ¾ teaspoon pineapple essence
• 3 tablespoons milk
• ½ cup tutti frutti

Directions

• Preheat oven to 350 F degrees. Line 2 baking trays with parchment paper and set aside.
• In a bowl mix together flour, custard powder, salt and cardamom powder. Set aside.
• Using the paddle attachment of your stand mixer or using your hand mixer, beat butter and powdered sugar till creamy and smooth.
• Add pineapple essence and milk and mix till well combined.
• Add in the flour mix and mix will combined and then add in the tutti frutti.
• Mix in everything together to form a dough. You may add more milk if the dough isnt coming together.
• Divide the dough into 2 equal parts and make logs out of it.
• Wrap the logs with a cling sheet tightly and refrigerate for minimum of 4 hours. I refrigerated mine overnight.
• Take out the dough logs after they have chilled and cut into round cookies, around ¼ inch thick.
• Place cookies on the prepared baking trays lined with parchment paper.
• Bake the cookies at 350 F degrees for 18-20 minutes.
• Remove from oven and let them cool completely. Store karachi biscuits in an airtight container and enjoy with your chai!

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