Here is my Karachi Bakery Inspired Eggless Fruit Biscuit Recipe

Karachi Biscuits:
All purpose flour: 70g
Custard powder: 75g
Icing sugar: 35g
Salt: 1/4 tsp
Unsalted butter: 75g
Tutty frutty: 50g
Chopped cashews: 50g
Mixed fruit essence: 1/8 tsp
Milk: 1 tbsp
Cookie cutter: 6.2cm×6.2cm.
Method:
1. In a bowl sift all purpose flour, custard powder, icing sugar and salt.
2. Add cold unsalted butter and run with your fingetips to get sandy texture.
3. In this add tutty frutti and chopped cashews then mix again.
4. Lastly add in mixed fruit essence and milk, then mix everything to get smooth dough.
5. Roll the dough between 2 butter paper until 5mm thickness.
6. Keep it in the fridge for 10 minutes.
7. After 10 minuts cut it with square cookie cutter and place it in a lined baking tray.
8. Bake them at 180°C for 10-12 minutes.
Total numer of cookies: 12
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