Скачать или смотреть Karachi Biscuits Recipe | Bakery-Style | Eggless & Buttery

Karachi Biscuits Recipe | Bakery-Style | Eggless & Buttery

#KarachiBiscuits #BakeryStyleCookies #EgglessBaking #TeaTimeSnacks #ButterCookies #TuttiFruttiBiscuits


Crunchy millet cookies recipe 👌
   • No Maida, No white Sugar! Super Crunchy mi...  

Welcome to Easy Cooking with Das!
Today, we’re making Bakery-Style Karachi Biscuits — rich, buttery, eggless, and loaded with tutti-frutti & cashews.
These melt-in-the-mouth biscuits are perfect for tea-time or gifting!


Ingredients:

Maida – 100 g ( Refined wheat flour)

Custard powder – 6 g (or cornflour)

Baking powder – ½ tsp

Milk powder – 1 tbsp(optional)

Salt – a pinch

Butter – 70 g (softened, unsalted)

Powdered sugar – 50 g

Milk essence – ¼ tsp(or vanilla extract)

Chopped cashews – 10 g

Tutti-frutti – 30 g

Method:

 1️⃣ Mix maida, custard powder, baking powder, milk powder, and salt. Keep aside.
 

2️⃣ Cream butter & sugar until light.

3️⃣ Add milk essence, cashews, and tutti-frutti. Mix well.
 

4️⃣ Add dry ingredients, mix with hand to form smooth dough.
 

5️⃣ Roll dough on floured surface & cut shapes with cookie cutter.
 

6️⃣ Bake at 160°C for 15–18 minutes or until golden.
 

7️⃣ Cool & store in airtight container.




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Karachi Biscuits (1 kg Flour Recipe)

Yield: ~6.5–7 kg dough (depending on nuts & tutti-frutti) 🧾 Ingredients: Maida (Refined Flour) – 1000 g Custard powder (or cornflour) – 60 g Baking powder – 5 tsp (≈25 g) Milk powder – 100 g (optional, for richness) Salt – 6 g (a pinch per 100 g flour → 1 tsp approx.) Unsalted butter (softened) – 700 g Powdered sugar – 500 g Milk essence (or vanilla) – 2 ½ tsp Chopped cashews – 100 g Tutti-frutti – 300 g 🥣 Method:
1️⃣ Mix dry ingredients: maida, custard powder, baking powder, milk powder & salt. Set aside.
2️⃣ Cream butter & sugar until light & fluffy.
3️⃣ Add essence, cashews & tutti-frutti. Mix gently.
4️⃣ Fold in dry ingredients. Bring together into a soft dough (don’t knead, just mix).
5️⃣ Roll & cut shapes with a cookie cutter (or shape into logs & slice).
6️⃣ Bake at 160°C for 15–18 minutes (depends on oven, watch edges for golden color).
7️⃣ Cool completely before storing in airtight jars. 👉 With 1 kg maida, you’ll get 450–500 cookies (10–12 g each) — bakery-style batch size.