Karachi Biscuit is one of the most well-known treats of Hyderabad. In fact, if you have been to Hyderabad and come back without buying the famous Karachi Biscuits from Karachi Bakery, you are bound to face the wrath of your friends and family, who would have been eagerly waiting to bite into one of these melt-in-the-mouth, fruity biscuits! Each bite of this biscuit fills your mouth with a pleasant fruity sweetness with a mild touch of spice. Tiny tutti-fruti titbits add fun to every bite, instantly making this biscuit a favourite with kids and adults alike. The Karachi Biscuit tastes simply fab with tea, in the morning or evening. Here, we tell you how to make this wondrous treat, so you can experience it even without going to Hyderabad.
|Plain flour||1 1/2 Cup (24 tbs) (maida)|
|Vanilla custard powder||1/2 Cup (8 tbs)|
|Baking soda||1 Teaspoon|
|Soft butter||1/2 Cup (8 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Tutti fruity||1/2 Cup (8 tbs)|
|Rose essence||1 Teaspoon|
|Chopped cashew nuts||1/4 Cup (4 tbs) (kaju)|
1. Preheat your oven at 180°C (360°F).
2. Combine the plain flour, custard powder and baking powder in a strainer and sieve it to make a plain flour-custard powder mixture. Keep aside.
3. Combine the butter and sugar in a deep bowl and cream it using a spatula.
4. Add the tutti frutti, rose essence and cashewnuts and mix well.
5. Add the plain flour-custard powder mix and knead into a soft dough using milk.
6. Divide the dough into 2 equal portions and shape each portion into 183 mm. (7½”) lengthwise and 50 mm. (2”) widthwise cylindrical roll and wrap them tightly individually in cling wrap.
7. Lightly press each roll from 4 sides to get a uniform cuboid shape.
8. Refrigerate the dough for 1 hour.
9. Open the cling wrap and cut each roll into 15 pieces of approx. ½" thicknes with the help of a sharp knife.
10. Arrange the biscuits on a baking tray and bake in a pre-heated oven at 180°C (360°F) for 30 to 35 minutes.
11. Cool completely and serve or store in an air tight container.