Fruit Biscuits- Hyderabad Karachi Bakery Style

A few years back, my husband returning from a business trip brought back a box of these cookies which he said were the famous Karachi biscuits from Hyderabad.
Fruit biscuits, the box read. Having never had tutti frutti studded biscuits before, I bit into one gingerly and mmmm…it was lovely! Soft and crumbly with candied fruit.

I was very keen to recreate the texture and flavour of these famed biscuits. I tried, I failed, I tried again. I asked friends, I looked at various recipes and kept baking small batches. And finally when I baked the most recent batch, I smelt success!
No leaving agent is to be used- that’s the key! No baking powder, no baking soda.
The buttery crumbly softness and the mild crunch of the candied fruit- yeah…I am almost there πŸ™‚
Here is how I made them
(This recipe gives 25 medium sized cookies)

150 grams (1 cup and 1 Tbsp) All purpose flour/Maida

110 grams butter (1/2 cup), softened but not melted

100 grams ( 1/2 cup ) Sugar. Weigh the sugar and then powder it in the mixer. I added only 1/3 cup as we like our cookies mildly sweet and the tutti frutti also adds to the sweetness)
Β½ cup candied fruit/tutti frutti/dry fruit ( You may use chopped dry nuts like almonds and cashews in place of tutti frutti or just raisins)
Β½Β  tsp cardamom/ilaichi powder

Β½ tsp rose extract ( May use almond/vanilla extract if rose not available. Rose water won’t give the required flavour)

Sift the flour. Leave the butter out on the counter till it is soft. Do not melt it. We need the butter soft, but not melted. Be very careful if softening in the microwave.
Beat the butter and powdered sugar till light and creamy.
1Add the cardamom powder, rose extract and candied fruit and mix well.
2Slowly add the flour in three lots mixing with your fingers. Incorporate the butter into the flour. The mixture begins to look like bread crumbs.
Gently bring the dough together. Do not knead!
Shape the dough into a log and cling film it. I put the cookie dough roll in a long cardboard box and tied it up to ensure it keeps the square shape.

46Refrigerate the dough for an hour.
Preheat the oven at 180C and line a baking sheet with parchment paper. (Check the end of the post for detailed baking instructions and the microwave baking option)
Remove the log from the refrigerator and cut slices about half an inch thick.
8Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.
9Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done. They will be soft in the middle, but will firm up on cooling.
10Cool in the baking tray for five minutes and then transfer to the then wire rack to cool completely.Β 11The cookies stay good for two weeks when stored in an air tight container.
Enjoy with a glass of milk or hot chai or coffee.
IMG_8151IMG_8154 The first recipe I tried was from here.Β Working on the basic idea, I made several changes to get mine.
Oven and baking specifications
I have a 45 Litre Oven (with a fan)Β and baked these at 180C . I placed the baking tray on the middle shelf, with both the upper and lower elements on. However, each oven behaves differently, so please adjust the temperature and baking time accordingly. Basically, as soon as the bottoms of the biscuits begin to change colour, the baking tray needs to be pulled out. It may take longer than the 14 odd minutes it took me. So watch those bottoms! And do not Over Bake!! That will totally kill the biscuits. Slightly browned bottom and a soft top, that’s what we are looking for πŸ˜€

Want to bake them in the microwave? Here is some wonderful explanation on how to go about it at ‘Cakes and More’.

IΒ am taking these soft crumbly delights to Fiesta Friday 70! Β Thanks Dini and Mollie for hosting the party this time πŸ˜€

172 thoughts on “Fruit Biscuits- Hyderabad Karachi Bakery Style

  1. Hello Ma’am, your receipes are lovely!!
    These biscuits look lovely!!
    I will try the same. However, please advise how to bake the same in microwave.
    I am not having much experience in microwave cooking. Please help.

    1. Hi Sonu
      I do all my baking only in the Oven.
      I hear that a Microwave on convection mode works just like an oven. So I am guessing you can bake them with the same settings on convection mode in the microwave.
      Thanks for the kind words πŸ™‚

  2. Beautiful biscuits..i had tried hyderabadi butter biscuits with baking soda added..but they turned very soft..was disappointed.I shall try these tutti fruity ones..any reason why baking soda and powder to be avoided.. Garima you are an inspiration for me…I always follow your posts..:-)

    1. Hi Sonal
      Thanks for the kind compliment.
      I tried with both Baking Soda and Powder but was not happy with the texture. So tried without and it came out right. I am afraid I am not aware of the scientific aspect but they worked πŸ˜€ And I was happy!

  3. Hi Garima,
    your recipes are always mouth watering. I am also gonna try to make these biscuits..iI too have a fond memory of karachi biscuits from hyderabad.
    just wanted to know ….jjust in case…ccan we also use anything else instead of tuti futi frUti. Thanks for sharing the recipe.

    1. Hi Kavita
      Thanks for the lovely words.
      Yeah you can use just raisins. Or candied cherry chopped fine. Or some cashews and almonds chopped coarse. All work well
      Happy baking πŸ™‚

  4. Hi Garima,
    It is such a coincidence that my Hubby too came back last week
    from Hyderabad with a box of Karachi Biscuits!! And since we don’t
    even live in India, I was almost depressed as I nibbled the last of these yummlicious
    biscuits at tea this afternoon ! And then I opened CAL to see if by any chance there is a receipe of them in archive….. And lo and behold I didn’t even had to type it in the search bar
    ….. Your receipe was right there!!!
    A BIG thanks!! Looks like God was watching me this afternoon!
    Keeping my fingers crossed to find Tutti-frutti in the Indian Shop on my next visit there!
    But I guess the first batch is going to b made with just candied cherries
    which are readily available in grocery stores here.
    Thanks again!

    1. Hey Kalpana
      Talk about coincidences! πŸ˜€πŸ˜€
      Candied Cherry will work just fine. I’ve made the same recipe with just raisins and chopped dry nuts too. Works πŸ˜€
      Thanks a bunch for the lovely comment ❀️

  5. Reblogged this on Bake, Cut and Fry! and commented:
    Awesomesauce! Whoa! I love these Karachi Biscuits! & VOILA.. now I can make them in my kitchen!
    Thank u so much Garima! ❀ Yay!

  6. Hey these are so beautiful Garima.. And very tempting too.
    Can i use a pressure cooker to bake these cookies?? Any inputs for the same will be so very helpful. I dont have a Microwave and my oven is out of order ..
    I would just live to try these.

    1. Thanks Amy. I’m afraid I’ve never baked in anything apart from my OTG. And I have no idea about baking in the microwave or pressure cooker.

  7. These biscuits look amazing. I have tasted Karachi biscuits and love them. Looking at your pictures I can imagine its buttery crunch. Good job, Garima!

  8. Hi..would love to mske these mouth watering cookies. I donot have a weighing machine…can you pls tell how much butter is needed in vups or tbsps pls..
    Thank you

  9. If at first you don’t succeed? These look lovely, they remind me of shortbread, but with such a different flavor base than I’ve ever seen. Thanks for bringing these to Fiesta Friday!

  10. Mam, I tried baking them the way its mentioned in recipe…but while baking the butter got melted or sugar I don’t know….the shape was spreading n even liquid…n got stick to the baking tray…where I got wrong plzzz help

    1. Neha
      It appears you have used too much butter. Please weigh the ingredients and do remember to put the dough in the refrigerator for half and hour at least.

  11. Your biscuits are beautiful! I love the colours and the fact they’re crumbly… Thanks for sharing this recipe! πŸ™‚

  12. hi garima,

    you have used baking sheet lined with parchment paper during baking. is it necessary in the process or can we directly keep the refrigerated dough on baking tray and bake ? or is there any replacement for it?

    2) during mixing the refined flour with butter mixture, we dont have to kneed it. so is it like we have just to mix maida in mixture or have to mix it well till it gets elastic ? I think a video can help better. let me know if you have any youtube video.

    thanks in advance…have a good day πŸ™‚

    1. Hi Sonia

      1. You may keep the cookies on the tray directly if it is non stick. Alternatively you may grease the tray and proceed.
      2. The mixture has to be mixed just enough for it to come together. We never ever knead cookie dough. Kneading develops gluten which will destroy the cookie texture and we don’t want that.
      Gently being the dough together to form a ball. Do not knead. Sorry I don’t do videos.
      Hope this helps πŸ™‚

  13. Hi, Garima I tried this biscuits today and compared with original biscuits packed one which available on super markets yours is not the exact real taste needs to be modified on recipe .. Biscuits turned out very hard. Lets hope for best let me too try with some other recipes better luck next time !

    1. Kavitha
      Thanks for writing in. The recipe has been tried by at least two dozen friends and has worked well for them.
      I’ve baked off the recipe quite a few times myself and they are soft and crumbly.
      Sorry to hear the recipe didn’t work for you .
      Also, I didn’t claim they were the exact same taste. Though I did feel they were close.
      Hope you get better results with another recipe.
      Thanks for dropping by πŸ™‚

  14. Hey garima,

    Your recipes are always amazing. Have a small baby so don’t get much time to make everything but i keep treating my eyes to your awesome dishes. but i guess these biscuits i am going to try. Just a small query, u have mentioned that vanilla extract can be used. The particular fragrance in the biscuits is that of rose extract na? So if i want the same exact essence then i shall use rose?
    Thank u

    1. Hi Prerna
      Yeah you’re right. In fact rose extract is what I use. Vanilla is an option if you don’t have rose handy. A good quality rose essence should work well.
      Thanks for the kind words πŸ™‚

      1. Hi.

        As i said i will try the biscuits, i did but didn’t have rose extract so used roohafza (2tsp).
        Came out ok ok.. roohafza had very very strong fragrance. Sugar though i put a little lesser coz i knew roohafza will increase the sugar content but still they seemed extra sweet.. they were a little too soft, probably because i had to use 2 tbsp atta as didn’t have enough maida..
        I love these biscuits so much that I didn’t want to postpone making them because once i procrastinate something, i generally end up not doing it at all.. But now i know that despite not following the recipe properly, the result was decent so shall try again
        Thank u

  15. Hi Garima, tried this hyderabad Karachi fruit biscuits. The recipe is awesome.. My kids loved it.. A big thankyou to you .. wished i had baked double quantity coz they just dissappeared in no time,
    Thankyou again..

  16. Hi Garima, these biscuits look so tempting … i have a small query though.. u ve mentioned twice in the recipe to add butter.. wasn’t butter and sugar mixed in the first step only? will definitely try..

    1. Hi Ruchi
      Thanks πŸ™‚
      There is just once that butter is added. When I mention it the second time, I refer to the butter sugar mixture which needs to be incorporated into the flour.

  17. thank you so much Garima for this amazing recipe… this is the first time I’m satisfied with my cookies. cz I never tried them before. just a little quiry my biscuits came out great but I was missing that softness that melts in mouth.. have I over baked it or something eles…

    1. Hi Khooshali
      Thanks for the feedback.
      With the exact measurements the texture comes out absolutely melt in the mouth. If the butter is even 10 grams less, they get crisp.
      And yeah. Over baking could definitely be a reason. Pull them out of the the oven as soon as the bottoms brown.

  18. Hello Garima ji…… lovely recipe. …. just put the log in the refrigerator. … my hubby specially requested to make karachi biscuits. …. hope they will come out well. … thanks for the elaborated recipe.

  19. Thanks…they were awesome….amateur in baking…but with you detailed receipe I was able to accomplish the mission😊

  20. Is it necessary to beat the butter and sugar mixture?i don’t have the there any other way to do it?
    Thanks .please help me

  21. Hi Garima
    superb recipe tired all loved it they are super soft and delicious thank u so much for the recipe

  22. Hiii Garimaji thnkq so much 4 ol d lovly n easy
    Recipes . I tryed some n they came out so well thnks again😘😚😚

  23. Hi garima… I can’t thank you enough for this receipe .. This is my husbands fav and it’s always on the to buy list from India.. I first refrigerated the dough for an hour and the mixture was too crumbly for me to cut into squares( they became powder). Then I refrigerated it whole night but still could not cut iNto squares. I followed the exact measurements (1stick or 8 tablespoons butter) . I will try again but please let me know what could have gone wrong.. I also used vanilla extract instead of rose.

    1. Hi Lavanya
      I wonder why this happened! I make them regularly and have never faced this issue. Try adding a little milk to bind it.
      Also, you can roll out and cut with a cookie cutter. I often do that

  24. Hi Garima,
    I am planning to bake these today, would like to know if i can use Home made White butter instead of Amul butter, Also please tell 110 gm butter measurement in Cup size. Waiting for your response.

  25. Hi garima , I baked them , but mine got brown from bottem in just 5 minutes, can you tell why so , where they were raw from top. So i need to flip them and bake again for 5 minutes.. I am having Morphy richards OTG, and i baked it on Black Tray and greased it well , and put tray in Middle rack.
    Please help :((

      1. But i have tried many cakes all take same amount of time and I bake at same temperature as mentioned in recipe I follow. but with biscuits I always had issues. Can you guide what temperature should be good enough ? 150 C. Hope my biscuits wont get hard 😦

      2. You got to try. Yeah maybe 150 if 175 – 180 is heating too fast.
        It’s very difficult to say as each oven differs a little in heating.

  26. Very much impressed. I’m new on your Blog but loving everything you’ve been posting. Admiring your work wholeheartedly. You’re an inspiration for foodies like me . Wish more success. Love from Karachi xxx

  27. Hi Garima,

    I gave this recipe of yours to my mom. They came just perfect. Exactly the pictures that you have shown.
    She was so happy.

    Thanks a lot..!!

    I have a query, have you tried making rusk? would love to know its recipe from you.


  28. It turned out vey well the first time …but now every time i make the dough its sticky. Please guide me dnt know where iam goin wrong .

  29. Thanks Garima for the wonderful recipe. The biscuits turned out really well… I have a request… Have you ever tried Walkers Shortbread cookies. They are my family’s favorite and the best part is, the box lists only 4 ingredients – wheat flour, butter, sugar and salt. Would you be able to replicate those cookies… please… πŸ™‚

  30. Thank You so much for sharing this wonderful recipe..I tried this and i am delighted first time ever my cookies came out so good..thanks once again

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