Karachi Biscuit

: Buttery Indian Cookie Delight

First, in a large mixing bowl, add softened butter, powdered sugar, and a splash of vanilla essence. Here's a tip: adding flavoring to the fat helps enhance flavor absorption. Now, grab a whisk or an electric beater and whip the mixture until it turns light and fluffy. Look for that nice, airy texture and pale color.

Next, place a sieve over the bowl and add the flour, custard powder, and baking powder. Sift these dry ingredients into your butter-sugar blend. Now, add the tutti frutti and gently fold everything together. Use your hands to knead the mixture into a smooth, lump-free, and crack-free dough. Make sure it’s well combined and ready for the next step.

• Lay the dough onto a sheet of cling wrap and shape it into a cuboid or cylinder. Roll it up securely in the cling wrap and pop it in the refrigerator for about 2 hours. This will help the dough firm up and make it easier to slice later.

• Once the dough is firm from cooling, unwrap it and slice it into ½-inch thick pieces. Arrange these slices on a baking tray lined with parchment paper. Top each biscuit with half a cashew for that perfect finishing touch.
  

Now, place the baking tray in a preheated oven. Bake these beauties at 180°C for about 25 to 30 minutes. Keep an eye on them as baking times may vary depending on your oven. Look for that slight browning at the edges to know they're done. Once baked, allow them to cool completely. These exquisite biscuits are perfect companions for your tea-time indulgence. Enjoy!