How to Cook Appetizing Karachi Bakery Eggless tutti frutti cookies

Without fail recipe ultimate Karachi Bakery Eggless tutti frutti cookies easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Karachi Bakery Eggless tutti frutti cookies with 7 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 12 stages of easy cooking Karachi Bakery Eggless tutti frutti cookies.

Ingredients all Karachi Bakery Eggless tutti frutti cookies

1. Prepare 1 cup : unbleached all purpose flour/maida (spooned and leveled).

2. Needed 2 tbsp : vanilla flavored custard powder/ Cornflour.

3. Needed 1/2 cup : salted butter, softened (leave the butter on counter top, until soft).

4. Prepare 1/2 cup : powdered sugar (you may reduce it to 1/3 cup for lesser sweetness).

5. Needed 1/2 cup : candied fruit/tutti frutti.

6. Needed 1/4 tsp : cardamom powder.

7. Prepare 1/2 tsp : rose essence (or pineapple essence).

If all ingredients Karachi Bakery Eggless tutti frutti cookies it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Karachi Bakery Eggless tutti frutti cookies

1. Sift the flour and custard powder in a sufficiently large mixing bowl..

2. Place butter in the bowl of your stand mixer (you can use your hand mixer or a whisk too), sift in powdered sugar, beat on low heat initially, until the powdered sugar is mixed with the butter, then increase the speed to medium and beat till light and creamy..

3. Add cardamom powder, rose essence, candied fruit and mix well..

4. Now switch to the lowest speed and add the flour in 3 parts incorporating the butter into the flour.

5. Do not knead. If at all the dough is dry, sprinkle few teaspoons of milk at a time, do not add too much..

6. Shape the dough into a log and wrap in a cling film. Refrigerate it for 3-4 hours.

7. Preheat the oven to 180 C /350 F. Line a baking sheet with parchment paper.

8. Remove the log from the refrigerator and cut slices about a quarter inch thick..

9. Lay the cookies on the sheet at least 2 inches apart as they expand when they bake.

10. Bake for 13-15 minutes. When the bottom of the cookies begins to brown, they are done.

11. Cool in the baking tray for five minutes and then transfer to the wire rack to cool completely.

12. The cookies stay good for two weeks when stored in an airtight container..

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