Eggless Karachi Biscuits are Hyderabad’s famous biscuits. The Karachi Bakery in Hyderabad is world-famous for its various cookies and bakery products but eggless Karachi biscuits are something that made this bakery popular.
I still remember the days when any known in the family used to travel to Hyderabad and my only request was to get a pack of Karachi biscuits for me.
Exotic Eggless Karachi Biscuits
Never in my dream I thought, I would be baking these amazing cookies in my kitchen. The rich buttery flavor and lots of tutti frutti make these biscuits everyone’s favorite.
Click here to watch the full video recipeBut if you are like me who like to read step-by-step process then continue reading.
Without further delay, let’s get started!
|Tin Size||Baking Tray|
|Oven Temp||180 °C|
|Baking Time||15 min|
|MW Convection Temp||160 °C|
|Baking Time||15 min|
|Demold Instructions||10 min|
|Cooling Time||15 min|
PS: Use conversion table to switch recipe between grams and cups
Hyderabad Karachi Biscuits
In a bowl take butter and sugar. Start mixing it. You can mix it with a hand or can use a whisker. We are supposed to mix until the mixture is light and fluffy.
Add All-Purpose Flour, Custard Powder and Baking Powder to the whisked butter mixture. Mix everything to bind it. Do not knead it like a dough but combine everything with a soft hand until it comes together.
For these cookies, I have used vanilla flavored custard powder. Any other flavor will spoil the taste of the cookies.
To enhance the flavor of the cookies, I have added ¼ tsp of Ossoro’s Karachi Biscuit flavor. Along with it, add 2 tbsp of milk. If you feel the dough is soft enough, skip adding milk.
After 30 minutes of resting, take the dough out from the refrigerator and slice the cookies out of it. Keep the thickness of each slice to be ½ inch.
These cookies will spread in the oven so if you are going to keep the thickness less than ½ inch then these will be too crispy.
Arrange all the sliced cookies on a baking tray by leaving some space in-between. Bake these in a preheated oven at 180 C for 12-15 minutes.
The corners of the cookies will turn golden. It’s a sign that cookies are baked.
Once the Eggless Karachi biscuits are baked, take the tray out from the oven and let the cookies rest of the tray itself. These will be too tender to lift. So 10 minutes of resting is good.
These cookies stay good for 3 weeks.
Store these cookies in an air-tight container. Now try this recipe and share your feedback with me. Do not miss tagging me while posting the pictures of your bakes.
Now try this recipe and share your feedback. Till then happy baking!
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- In a bowl take butter and sugar. Start mixing it.
- Add ¼ tsp Karachi Biscuit flavour and 2 tbsp milk to bind the dough.
- Shape the dough into a log. Cover it with cling wrap.
- Let the dough rest in refrigerator for 30 min.
- After 30 minutes, take the dough out.
- Slice cookies out of it with thickness ½ inch each.
- Arrange all the cookies on a baking tray by leaving some space in-between.
- Bake the cookies in a preheated oven at 180 C for 15 minutes.
- After 15 minutes, take the baked cookies out from the oven.
- Let the cookies rest on baking tray for 10 minutes and then shift to a container.
- The famous Karachi biscuits are ready.
2. This recipe is a tried and tested recipe. Substitute the ingredient/s only at your own risk.