Tutti Frutti Biscuits with Irani Chai

Cream Butter and Sugar

• In a large mixing bowl, combine the softened unsalted butter and sifted powdered sugar.
• Using an electric mixer or a sturdy whisk, beat the mixture on medium speed for 3-4 minutes until it becomes light, pale, and fluffy.
• Add the vanilla essence and beat for another 30 seconds to incorporate it fully.

Prepare and Add Dry Ingredients

• In a separate bowl, sift together the maida (all-purpose flour), custard powder, baking powder, and salt. Whisk to combine evenly.
• Gradually add the dry ingredient mixture to the creamed butter and sugar. Mix on low speed or with a spatula until a crumbly dough forms. Do not overmix.

Form the Dough

• Add the tutti frutti to the dough and gently fold it in until evenly distributed.
• If the dough is too dry to come together, add milk, 1 tablespoon at a time, just until a soft, pliable dough forms. Avoid making it sticky.
• Transfer the dough to a clean surface and shape it into a uniform cylindrical log, approximately 2 inches in diameter.

Chill the Dough

• Wrap the dough log tightly in plastic wrap or parchment paper.
• Place the log in the refrigerator to chill for a minimum of 30 minutes, or up to 1 hour, until it is firm to the touch. This step is crucial for preventing the biscuits from spreading during baking.

Slice and Bake

• Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper.
• Unwrap the chilled dough log and use a sharp knife to slice it into rounds about 1/4-inch thick. You should get about 24 biscuits.
• Arrange the slices on the prepared baking sheet, leaving at least 1 inch of space between them to allow for slight spreading.
• Bake for 12-15 minutes, or until the edges are a light golden brown. The centers will still appear soft.

Cool and Store

• Remove the baking sheet from the oven and let the biscuits cool on the sheet for 5 minutes. They will be fragile when hot.
• Carefully transfer the biscuits to a wire rack to cool completely. They will become crisp as they cool.
• Once completely cool, store the biscuits in an airtight container at room temperature for up to one week.