Tooty Fruity Biscuits
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Rakhi / Rakshabandhan, an Indian festival, which cuts across all states, religions and castes to celebrate brother-sister bond. This day turned a wee bit more special this year with hand made Rakhis by my sister and homemade buttery tooty fruity biscuits by me. Buttery indulgences are very rare at my home, and refined flour bakes have always taken a back seat . Kids , from few days were demanding for some cookies and though I had successfully made a batch of whole wheat coconut cookies with as little butter as permissible, I wanted to bake something which would look and taste festive. These Karachi bakery ( a very famous bakery in Hyderabad) styled tooty fruity biscuits were on my mind since some time. I had some beautiful quilled hand made rakhis sent by my sister for my kids, and whipped up some matching red coloured tooty fruity cookies to match them!
The recipe has been adpated and modified from one of my favourite chefs’s website vahchef.com. ( I have only modified the weight measurements to cups, as I don’t have a weighing scale, plus few minor changes). These tooty fruity cookies recipe is a winner, keeper, whatever you may call, an ultimate hit with all. Go ahead and make yourself a batch, gift them in attractive boxes this festive season, enjoy as a tea time snack, or milk time treat for kids.The size of the cookies have intentionally been kept small to compensate for calorie content. You can change the shape and size according to your preference.
Recipe for Tooty Fruity Cookies recipe. Please find the original recipe here:
- All purpose flour- 1 cup + 1 tablespoon
- Custard powder- ¼ cup
- Milk powder- 1 tablespoon
- Baking powder- 1 teaspoon
- Dry fruits- ¼ cup ( I used red colored tooty fruity and chopped blanched and roasted almonds. You can use roasted cashews/pistachios /raisins instead)
- Butter- 2/3 cup
- Icing sugar- 2/3 cup (original recipe had powdered sugar, if you don’t have icing sugar measure equal amount of granulated sugar , powder it fine and use )
- Rose/vanilla/pineapple essence- ½ teaspoon (rose essence gives the best results)
- Cardamom powder- 1 teaspoon (I didn’t add this, as I wanted a predominant rose flavour)
- Milk- 1 ½ tablespoon (original recipe had 3 tablespoons, but 1 ½ tablespoons sufficed my purpose)
- In a big bowl, sift all the dry ingredients- flour, custard powder. milk powder, baking powder. Mix well.
- Toss the dry fruits into the bowl and coat them well with the dry ingredients.
- Cream sugar and butter with hand mixer or hand whisk till well combined.
- Add essence and mix.
- Add the flour mixture to butter and make a smooth dough.Add milk teaspoon by teaspoon to adjust the consistency. The dough should be soft and handled as less as possible.
- Divide the dough into two parts, shape each part into a rectangular log and wrap in a cling film. Place it in the refrigerator for at least two hours till it firms up.
- Pre heat the oven to 1800 C.
- Cut ½ inch pieces from the log, arrange it on a baking tray. Bake at 1800 C for 15 minutes, till the surface slightly browns. Flip the cookies and continue baking for 2-3 minutes till the other surface turns light brown.
- Store in an airtight container and enjoy with tea/coffee or as milk time snack for kids!
Wishing all my readers a very Happy Raksha Bandhan!!