Many of my friends are big fan of karachi biscuits of Hyderabad. But they use to miss them when relocated to some other places. So this recipe is for them.
While baking, not only your kitchen but every corner of your house will be overwhelmed with this fruity essence.
This recipe yields 25-30 biscuits.
1/2 cup mixed dry fruits and cherries, finely chopped. For mixed dry fruits, I have used 10 gms each of pistachio, cashew, raisins, almond, walnut and 10 gms of cherries. Do remember to chop the dry fruits in very small kernels. Otherwise they will be hurdles for you when you cut the chilled dough before baking.
2 cups APF (Maida)
6 tbsp vanilla custard powder
1+1/2 tbsp milk powder (I have used everyday dairy whitener)
1/2 tsp baking powder
3/4 cup icing sugar
150 gm butter at room temperature
1/2 tsp cardamom powder
1+1/2 tsp pineapple essence
Take mixed dry fruits, APF, milk powder, custard powder, cardamom power, baking powder in a bowl. Mix well and keep it aside.
Take butter in a bowl. Mix it. Add sugar, pineapple essence and beat till pale and light in colour. Atleast for 2-3 minutes at high speed of mixer. It should be very fluffy.
Now add mixed dry ingredients in 3 batches to this mixed fluffy butter. Don’t knead but just mix them.
Now take a cling film and shape the dough in rectangular shape as you can see in the pic.
Chill in the freezer for 20-25 minutes.
Now preheat oven at 180 degree celcius for 10 minutes. Line a baking tray with parchment paper. I have used 28″ * 24″ of tray. Baked in 2 batches.
Take out the dough and unwrap the foil. Cut the rectangular dough in slices and place them in tray lined with parchment paper. Place the rest sliced dough in refrigerator so that you can easily lift and place them easily on tray in the next batch. Bake for 12-15 minutes. You can see the very light browning at the edges. Take out the tray and cool it completely on wire rack. Don’t touch them while they are hot. They are extremely soft. But will harden when cold.
Store them in an airtight container and enjoy.