Cookies were introduced to me later in life, first, as a child, it was always bakery biscuits. Honestly, more than eating them I love the aroma in the house when these biscuits are baked. There is a magic like sent in the air. I feel like taking more air into my lungs. Buttery, creamy aromas, a baker in me, tries to inhale it more and more.
Home, where I lived with mom and dad (my childhood home), we had a bakery right opposite the street. Every morning that fresh baked goodies were in the sight and the air was filled with that gorgeous aroma.
When I said, more than eating these biscuits, I love the aroma, is somehow cannot be taken as a true statement. I truly can’t resist indulging, many times. These are the perfect companion to tea and coffee. Especially, now that its rainy season here in Mumbai, a Bakery Biscuit with a coffee can help anyone unwind. The buttery flavour with a tender crunch and a melt in the mouth texture is a killing combo.
If you have ever tried the biscuits from Famous Karachi Bakery in Hyderabad India. You know that it’s different, more than all possible biscuits in all the bakeries. There is a different touch to the biscuits of Karachi bakery.
If Bakery Biscuits are awesome, then Karachi bakery biscuits are awesomely incredible. Possibly its a combination of fragrances and texture that makes it special. Being a fan and being a baker, I had to recreate the biscuits at home. The texture and the flavour/aroma was a challenge earlier. But now I have found the key to the trick.
You are gonna love it too. It is an essence that can make all easy. I added just a few drops of Ossoro Karachi bakery biscuits essence into my batter and it was done. I didn’t feel the need to add vanilla even. As you know, I am associated with Ossoro now, I will be trying out many more flavours, but for now, its all about Karachi Bakery Biscuits. Just LOVE it. The biscuits were as good as Karachi bakery fresh baked biscuits.
Karachi Bakery at Hyderabad has a huge biscuits menu, it has all biscuits from almonds, to tutti fruity, chocolate, pistachio and many more. For today, recipes I have opted for is cashew nut Karachi bakery biscuits. But you can use the same essence for all kind of Karachi bakery biscuits. Because ultimately its a play of fragrance and texture.
To nail the recipe and to make the exact same style of biscuits, Ossoro took care of aroma and I have a trick to win on the right texture too. Ossoro Karachi Biscuit Flavour, 30 ml
Let’s get on to the important points and I will explain all:
1. Measure the ingredients accurately and preheat the oven.
2. You will need to use a good quality butter, for a good quality result. I have used Amul and it works just right.
3. Cashew nuts play an important role in these biscuits. I have broken them into pieces before using in the recipe.
Here are stepwise images to help you understand all.
4. Most of the bakeries use custard powder or cornstarch for the tender crunchy texture when making biscuits. I somehow feel that a spoonful of potato starch is one of the best options to use when baking biscuits at home. It helps or let me tell you it makes sure that you get the right texture when baking. However, If you are not able to find potato starch, you can substitute it with the same amount of custard powder or cornstarch. SAIPRO Potato Starch Powder 250 Grams Food Grade
5. You will need to chill the dough log before cutting it into biscuits rounds. I also prefer chilling them once again, after I lay the cut pieces on a baking tray and before I keep them in the oven to bake.
a) make the dough b) roll the dough in a log c) chill the log for 20 minutes or so. d) roll the outside of the dough log with broken cashew nuts e) chill it again f) cut into circles g) place on to a parchment lined baking tray and chill again h) meanwhile start the oven, for preheating I) bake …..
6. I like to bake these biscuits at low temperature around 120*C for about 20 minutes. Because it’s important that the biscuits are baked well and have a nice light gold colour to them after baking.
If you feel that the biscuits are still soft in the centre even when the baking time is over. a) they will get crispier as they cool down b) if still, you are not satisfied, keep them in the oven for another 5 – 7 minutes at 100* C or even below temperature.
7. It is very important that you let the biscuits cool in the oven itself, with the slight door open for that tender crunch we are looking for.
If you plan to bake several batches, first bake them all and keep them to cool on a wire rack and once all biscuits are done, arrange them all together in a baking tray and bake for another 5 -7 minutes at around 80*C and then let them cool in the oven with the slight door open.
1/2 a cup of all-purpose flour
1/2 cup of whole wheat flour
1 tablespoon of potato starch
SAIPRO Potato Starch Powder 250 Grams Food Grade
A pinch of salt
1/2 teaspoon of baking powder
100 gm of butter
1/2 cup sugar
Few drops of Ossoro Karachi Bakery Biscuits
Ossoro Karachi Biscuit Flavour, 30 ml
1/4th cup of crushed Cashew nuts
Happilo 100% Natural Premium Whole Cashews, 200g
A spoonful of milk (if needed)
Combine all dry ingredients (all-purpose flour, whole wheat flour, baking powder, potato starch, salt) and sift them together in a bowl.
In another bowl Cream the butter using a hand whisk.
Tip: Keep the butter at room temperature for a quick and easy whisking.
Add powdered sugar to the butter and whisk it again combining both. Add few drops of Ossoro Karachi Bakery Biscuits essence and mix well.
Add in the dry ingredients and use a rubber spatula to mix them all. If you feel that the mix is dry, you can add few drops of cold milk and mix again to get the right consistency.
One of the easiest ways is to – flip all the prepared batter on a sheet of parchment paper on to the kitchen slab. And use sides/corners of the parchment paper to combine it all together. Mix in everything together to form a dough. You may add more milk if the dough isn’t coming together. Make logs out of it. Wrap the logs with a cling sheet tightly and refrigerate for 20 minutes.
Crush cashew nuts on a sheet of parchment paper and roll the dough log on it, so the broken cashew pieces get stuck to the log. Shape again and refrigerate again for another 2-3 hours. Take out the dough logs after chilling and cut into round cookies, about 1/4 inch thick.
Bake at 120*C for about 20 minutes in a preheated oven. And let them cool in the oven as mentioned above. Store in an airtight container and enjoy with tea and coffee.