Orange Tutti Frutti Biscuit Recipe – Easy Indian Baking

Last Updated on 6 months ago by Neha Deshmukh

Orange Tutti Frutti Biscuit Recipe – Easy Indian Baking

Hey everyone! If you’re anything like me, the smell of freshly baked biscuits instantly transports you to a happy place. Today, I’m sharing a recipe that does just that – these Orange Tutti Frutti Biscuits are a little slice of sunshine, perfect with a cup of chai or a glass of milk. I first made these during the Christmas holidays and they were a huge hit with the family! They’re surprisingly easy to make, and the combination of orange and tutti frutti is just chef’s kiss.

Why You’ll Love This Recipe

These biscuits aren’t just delicious; they’re wonderfully nostalgic. The tutti frutti brings back so many childhood memories of festive baking. Plus, they’re a delightful change from your everyday biscuit, offering a burst of citrusy flavour and a cheerful pop of colour. They’re also pretty straightforward – perfect for beginner bakers or when you just need a quick, comforting treat.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 110 grams Unsalted butter (about ½ cup)
• ⅓ cup Sugar
• 150 grams All-purpose flour (maida) (about 1 ¼ cups)
• ½ tsp Vanilla essence
• ½ tsp Orange zest (from about 1 orange)
• ¼ cup Cashew nuts (chopped)
• ½ cup Tutti Frutti
• Pinch of Salt

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference:

• Use of Orange Zest: Don’t skip the orange zest! It really elevates the flavour. Make sure to zest only the orange part, avoiding the white pith underneath, which can be bitter.
• Tutti Frutti – a classic Indian baking ingredient: Tutti frutti is a colourful mix of candied fruits, and it’s a staple in Indian baking. You can usually find it in any good grocery store or online. It adds a lovely chewy texture and a sweet, fruity flavour.
• Choice of All-Purpose Flour/Maida: I’ve used all-purpose flour (maida) here, which gives a lovely tender crumb. But feel free to experiment with other flours – I’ll share some options in the variations section!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (356°F). This is important – a consistent temperature ensures even baking.
2. In a large bowl, cream together the butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Don’t rush this step; it’s key to a tender biscuit!
3. Add the chopped cashews, vanilla essence, and orange zest to the creamed butter and sugar. Give it a good mix until everything is well combined. The kitchen should be smelling amazing right about now!
4. Gradually add the sieved flour and salt. Mix until a soft dough forms. Be careful not to overmix, as this can make the biscuits tough.
5. Shape the dough into a cylinder or cuboid. Wrap it tightly in butter paper and refrigerate for 1.5-2 hours. This chilling time is crucial – it firms up the dough, making it easier to slice.
6. Once chilled, slice the dough into 3/4 cm (about ¼ inch) thick pieces. Arrange them on a baking tray lined with parchment paper, leaving a little space between each biscuit.
7. Bake for 20 minutes, or until the edges turn golden brown. Keep a close eye on them towards the end to prevent burning.
8. Let the biscuits cool on a wire rack before serving. This prevents them from becoming soggy.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overbake: Overbaked biscuits will be dry and crumbly.
• Chill the dough: Seriously, don’t skip the chilling step! It makes all the difference.
• Use room temperature butter: This helps it cream properly with the sugar.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a good quality plant-based butter substitute. It works beautifully!
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the liquid slightly.
• Spice Level: N/A – these biscuits are all about the sweet citrus flavour!
• Festival Adaptations: These are perfect for Christmas or New Year’s treats. You could even package them up as homemade gifts! My friend Sarah always adds a sprinkle of edible glitter for extra festive sparkle.

Serving Suggestions

These biscuits are delicious on their own, but they’re even better with:

• A cup of hot chai
• A glass of cold milk
• A dollop of cream cheese or jam

Storage Instructions

Store the biscuits in an airtight container at room temperature for up to 3-4 days. They might lose a little of their crispness, but they’ll still be delicious!

FAQs

Let’s answer some common questions:

1. Can I use whole wheat flour instead of all-purpose flour?

You can! But the biscuits will be a bit denser. I recommend using a 50/50 blend of whole wheat and all-purpose flour for the best results.

2. What is Tutti Frutti and where can I find it?

Tutti Frutti is a colourful mix of candied fruits, commonly used in Indian baking. You can find it in most Indian grocery stores or online retailers.

3. Can I make these biscuits ahead of time?

You can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just slice and bake when you’re ready!

4. How do I prevent the biscuits from spreading while baking?

Make sure your dough is well-chilled and don’t overcrowd the baking tray.

5. Can I add other dried fruits or nuts to this recipe?

Absolutely! Feel free to experiment with raisins, cranberries, almonds, or pistachios.