Step by step instruction for Karachi cookies recipe

Preparation

Measure and take Maida in a mixing bowl, sieve the flour to break the lumps

Sieve the Custard powder along with the maida, this step helps the flour to loosen its texture.

 Take the Powdered sugar and butter in a mixing bowl

 Add a dash of pineapple/Rose essence

 Mix them well using a spatula to incorporate the content.

Add the sieved flour into batches

 Add baking powdered start mixing dough.

 Add 1 or 2 tsps of milk to the dough and slowly knead, add milk if needed.

 Should knead a stiff dough.

 Divide the dough into batches, Roll them into logs.

Wrap them in a cling/Clean Wrap

Put them in refrigerator for 2 hours to make the dough more stiff.

 After 2 hours, remove the wrap

 Slice the Cookies carefully without breaking them, use a sharp knife to cut the cookies

Here is my sliced cookies, look at those beauties isn’t they cute

Preheat the Oven for 160C, Line the Parchment paper  in the baking tray, spread the cookies  evenly.

Bake them for 20 mins or till they done.

 Here is my baked cookies, cool them and store in a air tight container.