Tutti Frutti Biscuits
These buttery Indian bakery-style biscuits have a crisp edge, tender center, and cheerful bits of tutti frutti in every bite. They are easy to shape, bake beautifully, and pair perfectly with a cup of chai.
For 12 servings
- prep · ~5 min
Preheat the oven and prepare the tray.
Heat the oven to 170°C and line a baking tray. Keep the butter softened so it creams easily with the sugar.
- mix · ~3 min
Cream the butter and sugar.
Add butter and powdered sugar to a bowl and beat until light and smooth. The mixture should look creamy, not melted.
- mix · ~5 min
Make the biscuit dough.
1.Add all-purpose flour, custard powder, baking powder, and salt to the bowl.2.Mix gently until the mixture looks crumbly.3.Add milk a little at a time and bring it together into a soft dough.4.Fold in the tutti frutti evenly without overworking the dough.TIPA soft dough gives tender biscuits. Stop mixing as soon as it comes together. - rest · ~15 min
Chill the dough briefly.
Shape the dough into a log or flat disc, cover, and chill for 15 minutes. This helps the biscuits hold their shape while baking.
- assemble · ~5 min
Shape the biscuits.
1.Roll the dough to about 6 mm thickness or slice the chilled log into even rounds.2.Arrange the pieces on the prepared tray with a little space between them.3.Press any loose tutti frutti bits gently into the dough so they do not fall off. - bake · ~18 min
Bake until lightly golden.
Bake the biscuits for 16 to 18 minutes until the edges turn pale golden. Do not overbake if you want a tender center.
TIPThe biscuits firm up as they cool, so pull them out when the tops still look light. - rest · ~5 min
Cool the biscuits completely.
Leave the biscuits on the tray for 5 minutes, then move them to a rack to cool fully. They become crisper as they cool.
- serve
Serve or store the biscuits.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1If the dough feels sticky after adding milk, chill it a little longer before rolling or slicing.
- 2Dust the tutti frutti lightly with flour before folding in so the pieces distribute more evenly.
- 3Keep the butter soft, not greasy; overly melted butter makes the biscuits spread too much.
- 4For neat bakery-style slices, shape the dough into a tight log and refrigerate until firm before cutting.
- 5Bake only until the edges are pale golden; these biscuits continue to firm up as they cool.
- 6Store completely cooled biscuits in an airtight tin to keep their crisp edges intact for several days.
Adapt it for your goals.
Eggless bakery-style
This recipe is already eggless, making it ideal for Indian bakery-style biscuits with a tender crumb and easy dough handling.
orange flavoredOrange-flavored
Add a little orange zest to complement the candied fruit and give the biscuits a brighter festive flavor.
cashew tutti fruttiCashew tutti frutti
Mix in a small handful of chopped cashews for extra crunch and a richer tea-time biscuit.
slice and bakeSlice-and-bake
Shape the dough into a log and chill well, then slice and bake for uniform biscuits and easier make-ahead prep.
Why this is on our healthy list.
Portion-friendly tea snack
These small biscuits are easy to serve in modest portions alongside chai without feeling overly heavy.
Calcium from dairy ingredients
Butter and milk add some calcium, and the milk also helps bind the dough without needing eggs.
Egg-free option
Because the dough uses milk and butter instead of eggs, it suits households looking for eggless bakes.
Frequently asked questions
The butter may have been too soft or the dough was not chilled enough. Chill the shaped dough well and avoid overmixing.
