Tutti frutti biscuits
Slice-and-bake Hyderabadi-style biscuits with custard powder, cashew and colourful candied fruit.
Based on Hebbar's Kitchen’s Hebbar's Kitchen recipe ↗
- Time
- 45 minutes + chilling
- Makes
- About 20 biscuits
- Oven, conventional
- 170°C / 340°F
Before you begin
Read the whole recipe, then get these ready.
- Baking tray
- Baking paper
- Mixing bowl
- Knife
Use a sharp knife and chill the log well so the slices keep their clean bakery shape.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Beat butter and icing sugar until creamy. Sift flour, custard powder, baking powder and salt into the bowl.
- 2
Fold in tutti frutti and cashew. Add milk and pineapple extract to make a soft dough without kneading.
- 3
Shape into a log, wrap and chill for 1 hour. Slice into thick rounds.
- 4
Bake at 170°C (340°F) for about 15 minutes. Cool completely before storing.
Your baking notes
Notes stay on this device.