Karachi Cookies/Tutti Frutti Cookies, a complete flavourful cookies. For a long time I kept this Karachi cookies in my to-do list. Karachi cookies comes under the type of Short bread cookies.

 I have no idea why I kept this easy recipe for this long without trying. This time I Joined  Recipe swap challenge team, and I was paired with Mayuriji, Writer of MayuriJigoni. I was amazed with her page, such a wide collection of recipes in her page. she covers so many International cuisines with various types. Its a challenge for me to choose a recipe from her page. I saw this Karachi cookies in her page, that remembers my to-do list to turn. Here I end with the Lovely Karachi cookies. I was so excited to try this recipe, here and there I added some of my ideas to make it more yum. Scroll down for the recipe. 

Preparation

Measure and take Maida in a mixing bowl, sieve the flour to break the lumps 

Sieve the Custard powder along with the maida, this step helps the flour to loosen its texture.  

 Take the Powdered sugar and butter in a mixing bowl

 Add a dash of pineapple/Rose essence 

 Mix them well using a spatula to incorporate the content. 

Add the sieved flour into batches 

 Add baking powdered start mixing dough. 

 Add 1 or 2 tsps of milk to the dough and slowly knead, add milk if needed. 

 Should knead a stiff dough. 

 Divide the dough into batches, Roll them into logs. 

Wrap them in a cling/Clean Wrap 

Put them in refrigerator for 2 hours to make the dough more stiff. 

 After 2 hours, remove the wrap 

 Slice the Cookies carefully without breaking them, use a sharp knife to cut the cookies

Here is my sliced cookies, look at those beauties isn’t they cute 

Preheat the Oven for 160C, Line the Parchment paper  in the baking tray, spread the cookies  evenly.

Bake them for 20 mins or till they done.  

 Here is my baked cookies, cool them and store in a air tight container.