Name: Karachi Biscuits | Hyderabad Karachi Bakery Style Fruit Biscuits
Prep time: 15 min
Cook time: 12 min
Total time: 147 min
Ingredients: 1 cup All-Purpose Flour; 2 tbsp Corn Flour; 1/2 cup Butter (at room temperature); 1/3 cup Powdered Sugar (use 1/2 cup for sweeter biscuits); 1/2 cup Tutti Frutti; 1/4 tsp Cardamom Powder; 1/2 tsp Rose Essence; 1/2 tsp Vanilla Essence (1/4 tsp of Vanilla Extract); A Pinch of Salt

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Learn how to make the most popular Hyderabad Karachi Bakery Style - Karachi Biscuits recipe with step by step pictures. Easy homemade Karachi Bakery Style Fruit Biscuits recipe!

Today I am sharing Karachi Biscuits recipe, a popular cookie/biscuit famous in Hyderabad Karachi Bakery. Until a few years ago these cookies were not so easy to find anywhere else except in Hyderabad and in Karachi Bakery. But thanks to the franchise model, these are now easily available in packages all over the country and probably around the world too. I first tasted these almost a decade ago and it is safe to say that, almost everyone likes these fruit biscuits. Unlike a soft, sweet cookie – these karachi biscuits are crisp and lighter, with lots of colorful tutti frutti (candied dried papaya) and undertones of fruit flavor. Check out other cookie recipes!

Just like the Dilpasand recipe, I had Karachi Fruit Biscuits recipe on my to-do list for a long time now. When I had finally hunted down a pack of tutti frutti, it felt like that time had come to make the saved recipe from years ago. By default, these karachi biscuits are eggless. The biscuit dough is essentially creamed up butter and powdered sugar along with all-purpose flour. Interestingly, this is one cookie (more a crisp biscuit) recipe that also uses custard powder. But I don’t usually stock ready-to-use custard powder at home. I use corn flour to make Fruit Custard at home, so I ended up using the same in this karachi biscuit recipe too.

Hyderabad Karachi Bakery Style Fruit Biscuits or Karachi Biscuits are very easy to make at home, if we follow a few important points.

Make sure all the ingredients are at room temperature. This is true for all baking recipes, especially cookies/biscuits.
I always use unsalted butter for my cookies and it is important to keep it soft.
I don’t use icing sugar in my cookie dough. I always powder regular sugar until it is fine and measure it out.
Creaming together butter and sugar well enough ensures that the cookies are light. We don’t use baking powder in this recipe and this step is a crucial one to get as much air into the dough as possible. I used my Kitchenaid Stand mixer with paddle attachment, but a hand mixer works fine too.
Once all the ingredients are mixed in, don’t be tempted to knead the dough. It should be enough to bring it together and set it in the desired shape.
Set the dough in fridge to chill for about 2 hours – this helps shape the dough and makes it easy enough to cut into slices.
Your work area should not be too hot, which will start melting the butter and messing the dough. If your hands or work surface is too hot, put the dough in fridge for cooling down.
As the cookies are baked, it takes just 12-13 mins for the bottoms to turn golden. Don’t be tempted to overbake the cookies. The top of the cookie will be light colored and soft to touch just out of the oven. Biscuits will harden up on cooling down.

How to make Karachi Biscuits | Hyderabad Karachi Bakery Style Fruit Biscuits –

📖 Recipe

Detailed step-wise picture recipe of making Karachi Biscuits | Hyderabad Karachi Bakery Style Fruit Biscuits –

In a mixing bowl add 1 cup all purpose flour, 2 tablespoon corn flour (both spooned & leveled) and a pinch of salt. Mix it well together using a spatula.

Add ½ cup butter (at room temperature) and ⅓ cup powdered sugar in your stand mixer mixing bowl.

Using the paddle attachment on lowest speed, cream butter and sugar together until it is light and creamy. This can be done using a hand mixer/beater/whisk too.

Scrap the edges of the mixing bowl, bringing the creamy butter together. Add ¼ teaspoon cardamom powder and ½ teaspoon each of vanilla essence and rose essence.

While the mixer is running on lowest speed, add the flour mixture in three parts.

Continue mixing the dough on lowest speed, scraping the edges of the mixing bowl.

Add ½ cup tutti frutti and quickly mix for another 1-2 mins until tutti frutti is incorporated into the dough.

Remove the paddle attachment and scrap the edges of the bowl to bring together the dough.

Place the dough onto a sheet of cling film and gently bring the dough together. Don’t knead the dough, but just bring it together. If it is too dry, add a teaspoon of milk. I didn’t have to add any milk.

Now roll the cling film tightly and shape the dough as desired. I chose to keep it square shaped; you can roll it into a circle shape too. Place this in fridge to chill for 2 hours at the minimum for upto 8 hours or overnight.

When ready to bake, remove the cling film and gently cut the biscuits into ¼” thickness using a sharp knife. It helps to have the dough cold to cut even, equal sized slices. Don’t cut them too thin as they spread while baking.