Karachi biscuits

Karachi biscuits are egg-less fruit biscuits, and popular tea time cookies in India. Sweet, delicious, and perfect for Diwali.


  • 200grms plain flour or 4 tablespoons custard powder
  • Pinch salt
  • ¼ teaspoon cardamom powder
  • ¾ cup unsalted butter or 12 tablespoons room temp
  • ½ cup plus 2 tablespoons icing sugar
  • ¾ teaspoon pineapple essence or rose
  • ¾ cup glace fruit cherries, angelica, mangos etc.


  1. Sift together the flour / custard powder with the salt and cardamom powder. Set aside.
  2. Beat the butter and icing sugar together until creamy smooth, using mixer or hands. Add essence mix till combined. Add in the flour and glace fruits, mix all together into a dough.
  3. Divide the dough into two equal parts, roll into a log shape. then wrap the logs tightly in cling film and put in the fridge for 1-2 hours.
  4. When chilled, cut into round cookies around ¼ inch thick.
  5. Wrap the logs with a cling sheet tightly and refrigerate for minimum of 2 hours.
  6. Place on parchment paper. Bake 350 F or 180 C / Gas mark 4, for 18 – 20 minutes
  7. Place cooked biscuits on a wire rack and leave to cool.

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