Hyderabad Karachi Biscuits recipe – a famous biscuit that originated at Karachi Bakery in Hyderabad, India.
Hyderabad Karachi Biscuits are classic Indian fruit biscuits, known for their fragrant mix of tutti frutti, pineapple essence and orange zest.
Named after the iconic Karachi Bakery in Hyderabad, these biscuits are celebrated for their fruit-studded texture and buttery, crumbly bite. Karachi Bakery became famous for its fruit biscuits, rum cakes, plum cakes and other bakery specialties, and this biscuit is one of its most-loved creations.
Why you should try Hyderabad Karachi Biscuits
1. Crispy and crumbly texture that pairs perfectly with Indian tea.
2. Balanced sweetness that complements the fruit flavours without overpowering them.
3. Bursting with tutti frutti, pineapple essence and orange zest for a bright, fruity taste.
4. Elegant appearance making them ideal for high tea or special occasions.
5. A lovely homemade gift for festivals and celebrations such as Diwali, birthdays and New Year.
6. Irresistible — it’s hard to stop at just one.
When these biscuits come out of the oven they look warmly golden and smell of fresh butter and citrus. The top is perfectly crunchy, breaking with an audible crack; the sugar and flour give a pleasant shatter, and the interior melts buttery on the tongue. The combination of a crisp exterior and a melt-in-your-mouth center keeps you reaching for another.
Hyderabad Karachi Biscuits deliver a satisfying crunch and delicate, buttery finish. If you enjoy fruity bakery treats, these are a must-try.
If you’re unfamiliar with tutti frutti: it typically refers to candied raw papaya — small, brightly colored confectionary pieces used in biscuits, cakes and ice cream, and sometimes as a paan filling.
Related Recipes:
- Jeera Biscuits
- Butter Biscuits
- Khasta Nankhatai Biscuits
Hyderabad Karachi Biscuits | Tutti Frutti Biscuits | Fruit Biscuits
Ingredients
- 3/4 Cup Plain Flour (Maida)
- 1/4 Cup Custard Powder
- 1/4 Cup Cashew Powder
- 1/2 tsp Baking Powder
- Pinch of Salt
- 113 gms (1/2 cup) Butter, softened
- 1/2 Cup Powdered Sugar (see notes)
- 1/2 tsp Pineapple Essence
- 1/2 tsp Cardamom Powder
- Zest of 1 orange
- 1/2 Cup Tutti Frutti
Instructions
- Cream the butter and powdered sugar together for about 3–4 minutes until combined. There’s no need to whip it like cake batter.
- Add pineapple essence, cardamom powder and orange zest. Mix to combine.
- Whisk together the dry ingredients (plain flour, custard powder, cashew powder, baking powder, pinch of salt). Add the dry mix to the creamed butter in two additions, reserving about 2 tablespoons of flour.
- Toss the tutti frutti in the reserved flour so it doesn’t stick, then fold it into the dough. Combine gently to form a dough.
- Do not over-knead the dough; mix only until everything comes together.
- Shape the dough into a round log, then flatten slightly into a rectangular log. Wrap in cling film and refrigerate for about 2 hours until firm.
- Slice the chilled log into 1/4 inch thick rounds. Place on a baking tray lined with parchment paper and bake in a preheated oven at 180°C (350°F) for 12–15 minutes, until edges are golden but the center remains pale.
- The cookies will be soft when they come out of the oven. Allow them to cool completely; they will crisp up as they cool.
Notes:
1. Cornflour can replace custard powder, but custard powder gives a pale yellow hue and a subtle flavour that complements these biscuits.
2. Substitute the cashew powder with any nut powder you prefer — nut powder is simply finely ground nuts.
3. You may omit the nut powder and use the same amount of flour, though the texture and flavour will differ.
4. To make powdered sugar, measure 1/2 cup of granulated sugar and blitz it in a mixer until fine.
If you make this recipe, tag me on social media — I love seeing your creations. Try also my Indian bakery-style Butter Biscuits for a simple three-ingredient option.
See you soon with another recipe.
Until then
Hugs
Sushma