Recipe: Karachi Biscuits

Rating: 4.7 stars based on 250 reviews


  • 1.5 cups all purpose flour
  • 4 tablespoons custard powder, I used vanilla custard powder
  • pinch of salt
  • ¼ teaspoon cardamom powder
  • ½ cup unsalted butter, at room temperature
  • ½ cup + 2 tablespoons powdered sugar
  • ¾ teaspoon pineapple essence
  • 3 tablespoons milk
  • ½ cup tutti frutti


  • Preheat oven to 350 F degrees. Line 2 baking trays with parchment paper and set aside.
  • In a bowl mix together flour, custard powder, salt and cardamom powder. Set aside.
  • Using the paddle attachment of your stand mixer or using your hand mixer, beat butter and powdered sugar till creamy and smooth.
  • Add pineapple essence and milk and mix till well combined.
  • Add in the flour mix and mix will combined and then add in the tutti frutti.
  • Mix in everything together to form a dough. You may add more milk if the dough isn't coming together.
  • Divide the dough into 2 equal parts and make logs out of it.
  • Wrap the logs with a cling sheet tightly and refrigerate for minimum of 4 hours. I refrigerated mine overnight.
  • Take out the dough logs after they have chilled and cut into round cookies, around ¼ inch thick.
  • Place cookies on the prepared baking trays lined with parchment paper.
  • Bake the cookies at 350 F degrees for 18-20 minutes.
  • Remove from oven and let them cool completely. Store karachi biscuits in an airtight container and enjoy with your chai!


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