Tutti Frutti Cookies/Fruit Biscuits are quite addictive and make a perfect tea time snack. I love karachi biscuits very much and wanted to try it at home. I happen to stumbled upon the recipe at cafegarima. I will not say that these cookies tasted exactly like karachi bakery fruit biscuits but they were no doubt, very delicious. Today we will learn how to make eggless tutti frutti cookies following this easy recipe with step wise pictures.
Bring butter to room temperature. Chop cashew nut into small pieces.
Sieve maida with salt and keep it ready. Powder sugar and keep it aside.
Pre-heat oven at 180 degree C for 10 minutes.
Cream together butter and sugar until fluffy.
Add chopped cashew nuts, vanilla essence, orange zest and tutti frutti. Mix well with a spatula.
Add flour and make a dough. Mold it into a cylinder or cuboid. The dough will be very soft. If you are unable to mold it, refrigerate for 10 minutes and then mold it. Suppose if the dough is crumbly, you can add a little milk.
Wrap it in a butter paper or cling wrap and refrigerate again for 1 1/2 - 2 hours.
After 1 1/2 - 2 hours
Take the dough from the refrigerator and cut it into slices 3/4 cm thickness.
Arrange the slices in parchment paper lined tray leaving enough space between the cookies and bake in a pre-heated oven at 180 degree C for 20 minutes or until the edges starts to brown.
Cool it over a wire rack and enjoy. The cookies will be soft once you take out of the oven. As it cools it will be perfect.
Storage and shelf life - Store it in an airtight container at room temperature. Stays good for a week.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!