Eggless Tutti Frutti Biscuits | Indian Bakery Style Cookies

Some years ago I was a regular visitor in Hyderabad. Work took me there every few months. Though I lived most of the time in the city, there were weeks when I was out in the field. Whenever I was out on a field trip, I would put up in rest houses surrounded by beautiful greenery and fields. Early mornings were beautiful and when it rained it was wonderful to see all kinds of birds, bugs, and frogs line up along the tiled courtyard and sing in relative harmony!!

Mornings were special too because I could make myself  a cup of tea just as I liked it and enjoy it with my cookie of choice. In Hyderabad that could only be the Fruit Biscuit brought in from one of the famous bakeries in the city. I was so hopelessly addicted to them that my colleagues would buy a couple of boxes for me to take home with me!! Now whenever I crave those biscuits, I make a batch of my Tutti Frooti Cookies right here at home. Today I made a batch for Valentine's Day!!

Ingredients:
1 cup all-purpose flour
1/3 cup icing sugar / confectioners sugar
1/2 cup (1 stick) butter
1/2 tsp cardamom powder
Pinch salt
2 tbsp milk
1/3 cup tutti frooti bits

Method:

1. Sift the flour and salt into a mixing bowl. Chop the butter into cubes and add it to the flour. 
2. Using the palms of your hands, rub the butter and flour together until they resemble breadcrumbs.
3. Add the icing sugar and cardamom powder and mix in. Now add the milk bit by bit to get a soft dough that should not be sticky.
4. Add the tooti frooti bits into the dough and distribute evenly by kneading gently. 
5. Place the dough onto a flat surface and and roll into a log approximately 14" long.
6. Wrap in wax paper and refrigerate for at least 4 hours.
7. Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
8. Take the log out of the refrigerator. Using a sharp knife, cut into slices about a third of an inch thick.
9. Place an inch apart on the cookie sheet.
10. Bake for 10-12 minutes or until the edges begin to brown.
11. Remove the cookies and cool on the tray for 5 minutes, then on a wire rack.
12. Store in a air tight cookie jar for up to a week. 

Good to Know:

• One stick may seem like a lot of butter, but if you want a really great cookie, never substitute butter with oil.
• If you prefer, you can replace the cardamom powder with a half teaspoon of vanilla essence.
• If you don't have icing sugar handy, use the same amount of cane sugar but give it a spin in the grinder before adding to the dough.

Like this recipe. Tried it. Leave me a comment:)

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