Copycat Karachi Biscuit Recipe: Butter - 100 gms Sugar (powdered) - ½ Cup Milk - 3 tbsp Maida - 1 Cup Custard Powder - ¼ Cup Baking Powder - ¼ tsp Cashew Nuts (chopped) - 2 tbsp Red Tutti Fruity - ¼ Cup Rose Essence - ½ tsp Vanilla essence - ¼ tsp Cooking Instructions: 1. Cream the butter with the sugar, add the essence and cream until light and fluffy. 2. Add the milk and mix well. 3. Sift and add the dry ingredients, cashew and tutti fruity and mix well. 4. Shape into a log and wrap with cling film. Shape into a rectangle shape, as smooth as possible. 5. Refrigerate for an hour. 6. Preheat an oven at 180C. 7. Cut the pieces into small 1.5cm thickness rectangles and place them well spaced on a baking sheet with parchment paper. 8. Bake for 20 mins until lightly browned. Cool completely before serving.