Karachi Biscuits Recipe | Bakery-Style | Eggless & Buttery #KarachiBiscuits #BakeryStyleCookies #EgglessBaking #TeaTimeSnacks #ButterCookies #TuttiFruttiBiscuits Crunchy millet cookies recipe 👌 https://youtu.be/sCyY07sDi44 Welcome to Easy Cooking with Das! Today, we’re making Bakery-Style Karachi Biscuits — rich, buttery, eggless, and loaded with tutti-frutti & cashews. These melt-in-the-mouth biscuits are perfect for tea-time or gifting! Ingredients:(250g cookies) Maida – 100 g ( Refined wheat flour) Custard powder – 6 g (or cornflour) Baking powder – ½ tsp Milk powder – 1 tbsp(optional) Salt – a pinch Butter – 70 g (softened, unsalted) Powdered sugar – 50 g Milk essence – ¼ tsp(or vanilla extract) Chopped cashews – 10 g Tutti-frutti – 30 g Method: 1️⃣ Mix maida, custard powder, baking powder, milk powder, and salt. Keep aside. 2️⃣ Cream butter & sugar until light. 3️⃣ Add milk essence, cashews, and tutti-frutti. Mix well. 4️⃣ Add dry ingredients, mix with hand to form smooth dough. 5️⃣ Roll dough on floured surface & cut shapes with cookie cutter. 6️⃣ Bake at 160°C for 15–18 minutes or until golden. 7️⃣ Cool & store in airtight container. #KarachiBiscuits #BakeryStyleCookies #EgglessBaking #TeaTimeSnacks #ButterCookies #TuttiFruttiBiscuits #EasyBakingRecipe #TeaTimeTreats #IndianBakeryStyle #HomemadeBiscuits Karachi Biscuits (1 kg Flour Recipe) Yield: ~6.5–7 kg dough (depending on nuts & tutti-frutti) 🧾 Ingredients: Maida (Refined Flour) – 1000 g Custard powder (or cornflour) – 60 g Baking powder – 5 tsp (≈25 g) Milk powder – 100 g (optional, for richness) Salt – 6 g (a pinch per 100 g flour → 1 tsp approx.) Unsalted butter (softened) – 700 g Powdered sugar – 500 g Milk essence (or vanilla) – 2 ½ tsp Chopped cashews – 100 g Tutti-frutti – 300 g 🥣 Method: 1️⃣ Mix dry ingredients: maida, custard powder, baking powder, milk powder & salt. Set aside. 2️⃣ Cream butter & sugar until light & fluffy. 3️⃣ Add essence, cashews & tutti-frutti. Mix gently. 4️⃣ Fold in dry ingredients. Bring together into a soft dough (don’t knead, just mix). 5️⃣ Roll & cut shapes with a cookie cutter (or shape into logs & slice). 6️⃣ Bake at 160°C for 15–18 minutes (depends on oven, watch edges for golden color). 7️⃣ Cool completely before storing in airtight jars. 👉 With 1 kg maida, you’ll get 450–500 cookies (10–12 g each) — bakery-style batch size.