Eggless Tutty fruity cookies
Monsoon calls for nothing but a steaming hot cup of strong tea. The only thing that can make it better is Onion bhajjis or pakoras. However, these pakoras take notoriously long to make. Not always do we get the privilege in our busy schedules to fry up these on whim.
I have found a solution for these, though a bit off-track.
My plan is to a bake a new batch of cookies every weekend so I have my steady supply of goodness to dunk in the steaming hot cuppa. The crunchy, melt in the mouth fruit cookies from karachi bakery are much sought after and loved by all. I wanted to make something similar, so tried out this recipe which comes very close to the store bought goodness, minus all the additives or preservatives.
Please keep in mind that these cookies need a chilling time for a minimum of 1 hour, though I recommend 2 hours for the perfect square or circular shape. So, plan ahead when you want to bake these.
1 and 1/2 cup plain flour
½ cup custard powder, vanilla flavoured
½ cup butter
1/2 cup powdered sugar
1 tsp vanilla extract
¼ tsp salt
1/3 cup milk
1 teaspoon baking powder
150 gm tutty fruity
In a bowl sift together flour, baking powder, salt and custard powder. Toss in half of the tutty fruity and mix the ingredients with a spoon or a spatula.
Lightly cream butter and sugar at low speed for 3-4 minutes. We are not looking for heavy beating here as required for cakes.
Add the dry ingredients and knead into a soft dough. Add remaining tutty-fruities and continue to mix. Refrain from kneading heavily (like a bread dough), only knead enough to bring the dough together. Add Vanilla extract.
Add milk a spoonful at a time as required to bring the dough into a ball.
Divide the dough into two parts and shape each part into a roughly rectangular log. Cover with cling wrap and shape again such that the log looks almost square in the cross section and rectangular side ways. Chill for at least 1-2 hours in the fridge.
Prepare baking sheets, preheat the oven to 180 degrees.
Remove the chilled dough logs and cut evenly into 0.8-1 cm thickness.
Bake for about 22-25 minutes. Take out form the oven when the centres are still slightly soft. The cookies will firm up and crisp as they cool down.