Hi all😍,
After baking several batches of karachi biscuits thought to bake something new with same ingredients but different flavour.
Hence, added saffron strands and pistachios only in dry fruits. It turned out yummmmm ☺️.
Please try and surely you will pamper yourself 😄.
This recipe yields 25-30 biscuits.
RECIPE:
INGREDIENTS:
1/2 cup chopped pistachios Do remember to chop the pistachios in very small kernels. Otherwise they will be hurdles for you when you cut the chilled dough before baking.
1/2 tsp saffron strands, soaked in 1 tbsp of warm milk for 30 minutes.
2 cups APF (Maida)
6 tbsp vanilla custard powder
1+1/2 tbsp milk powder (I have used everyday dairy whitener)
1/2 tsp baking powder
3/4 cup icing sugar
150 gm butter at room temperature
1/2 tsp cardamom powder
METHOD:
Take pistachios, APF, milk powder, custard powder, cardamom power, baking powder in a bowl. Mix well and keep it aside.
Take butter and sugar in another bowlin a bowl and beat till pale and light in colour. Atleast for 2-3 minutes at high speed of mixer. It should be very fluffy. Add kesar and milk mix.
Now add mixed dry ingredients in 3 batches to this mixed fluffy butter. Don’t knead but just mix them.
Now take an aluminium foil and shape the dough in rectangular shape as you can see in the pic.
Chill in the freezer for 20-25 minutes.
Now preheat oven at 180 degree celcius for 10 minutes. Line a baking tray with parchment paper. I have used 28″ * 24″ of tray. Baked in 2 batches.
Take out the dough and unwrap the foil. Cut the rectangular dough in slices and place them in tray lined with parchment paper. Place the rest sliced dough in refrigerator so that you can easily lift and place them easily on tray in the next batch. Bake for 12-15 minutes. You can see the very light browning at the edges. Take out the tray and cool it completely on wire rack. Don’t touch them while they are hot. They are extremely soft. But will harden when cold.
Store them in an airtight container and enjoy😄.
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