Karachi Biscuits.

The lock down has been great, I have run out my standard nibbles. So I decided to try out making the Karachi biscuits at home. Essentially I modified the Nankatai recipe.

Ingredients:

¾ cup plain flour.

½ cup powdered sugar.

¼ cup custard powder

¼  butter

¼ cup tutti-frutti.

2tbs broken cashew

½ tsp baking powder

½ tsp rose essence. (I cheated I used gulkand)

3 tbsp. Milk.

Method:

• Mix the flour and custard poser keep aside.
• Mix butter, sugar
• add tutti-frutti, cashew, and rose essence.
• Add the flours to the sugar and knead to a soft dough adding only required quantity of milk.
• Divide this dough into two portions and roll it tight with an aluminium foil or cling. Refrigerate for an hour.
• Slice the dough into ½ ‘’ discs and arrange it in a biscuit tray.
• Bake in a preheated oven for 15mnts. At 150^o ( My mother uses 180^oC i.e. 360^oF for 30-35 mnts) so you will have to come to an understanding with your oven.