Pineapple Tutti Frutti Biscuit Recipe – Easy Indian Baking

Last Updated on 5 months ago by Neha Deshmukh

Pineapple Tutti Frutti Biscuit Recipe – Easy Indian Baking

Hey everyone! If you grew up in India, chances are you have a soft spot for those delightful, slightly crumbly biscuits that always seem to show up during festive seasons or tea time. Today, I’m sharing my go-to recipe for Pineapple Tutti Frutti Biscuits – they’re incredibly easy to make, bursting with flavour, and bring back so many childhood memories! I first made these with my grandmother, and honestly, the smell of cardamom and pineapple baking is pure nostalgia.

Why You’ll Love This Recipe

These biscuits are more than just a sweet treat. They’re a little slice of happiness! They’re wonderfully buttery, subtly spiced, and the tutti frutti adds a lovely chewy texture and vibrant colour. Plus, they’re surprisingly simple to whip up, even if you’re not a seasoned baker. Perfect for a weekend baking session or when you want to impress your family and friends with something special.

Ingredients

Here’s what you’ll need to make these delicious Pineapple Tutti Frutti Biscuits:

• 1 ½ cups (180g) all-purpose flour
• ¼ cup (30g) custard powder
• ¼ teaspoon (1.25g) cardamom powder
• ¾ teaspoon (3.75g) baking powder
• ½ cup (113g) butter, softened
• ¾ cup (150g) granulated white sugar
• ¾ – 1 teaspoon (3.75-5ml) pineapple essence
• ¾ cup (113g) tutti frutti
• 3 tablespoons (45ml) milk

Ingredient Notes

Let’s talk ingredients! A few things make these biscuits special.

• Custard Powder: Don’t skip this! It adds a beautiful tenderness and a subtle vanilla flavour to the biscuits. It also helps with the crumbly texture we all love.
• Cardamom: This is the spice of Indian baking. It adds a warm, fragrant note that complements the pineapple perfectly. You can adjust the amount to your liking (more on that later!).
• Tutti Frutti: These colourful, candied fruit pieces are a classic in Indian sweets and biscuits. You can usually find them in any Indian grocery store, or online. They add a delightful chewiness and a pop of colour. If you can’t find them, you can substitute with mixed candied peel, though the flavour won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, whisk together the flour, custard powder, cardamom powder, and baking powder. Make sure everything is nicely combined.
2. In a stand mixer (or a large bowl with a hand mixer), cream together the softened butter and powdered sugar until it’s light and fluffy. This takes a few minutes, but it’s worth it! Then, add in the pineapple essence and mix well.
3. Now, gradually add the dry ingredients to the butter mixture, mixing on low speed. It will seem a little dry at first, but that’s okay.
4. Add the milk, one tablespoon at a time, until a soft dough forms. Don’t overmix! Gently fold in the tutti frutti.
5. Divide the dough into two logs, wrap them tightly in cling film, and chill them. You can pop them in the freezer for about 30 minutes for a quicker chill, or refrigerate for at least 2 hours. This makes the dough easier to slice.
6. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Slice the chilled logs into ¼-inch thick rounds. Arrange them on the prepared baking sheets, leaving a little space between each biscuit.
8. Bake for 15-17 minutes, or until the edges are lightly golden brown. Let them cool completely on the baking sheets before serving. Trust me, the hardest part is waiting!

Expert Tips

• Softened Butter is Key: Make sure your butter is properly softened, but not melted. It should be easily pliable.
• Don’t Overmix: Overmixing the dough will result in tough biscuits. Mix just until everything is combined.
• Chilling is Important: Chilling the dough prevents the biscuits from spreading too much during baking.

Variations

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

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the milk for almond or soy milk. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. You might need to add a little extra milk to get the right dough consistency.
• Spice Level: If you really love cardamom, feel free to add a little more – up to ½ teaspoon.
• Festival Adaptations: These biscuits make wonderful gifts! Package them in pretty boxes or tins for Diwali, Christmas, or any special occasion. A little ribbon and a handwritten tag make it extra special.

Serving Suggestions

These biscuits are perfect with a cup of chai (Indian tea), a glass of milk, or even a strong cup of coffee. They’re also lovely as a little afternoon snack.

Storage Instructions

Store the cooled biscuits in an airtight container at room temperature for up to 5 days. They also freeze well – just pop them in a freezer-safe bag or container for up to 2 months.

FAQs

Let’s answer some common questions:

• What is the purpose of custard powder in these biscuits? Custard powder adds tenderness, a subtle vanilla flavour, and helps create that lovely crumbly texture.
• Can I use fresh pineapple instead of pineapple essence? While you could try, it won’t give you the same concentrated flavour. Fresh pineapple also adds moisture, which might affect the texture. I recommend sticking with the essence for best results.
• How can I prevent the biscuits from spreading during baking? Make sure your dough is well-chilled and don’t overcrowd the baking sheets.
• Can I make the dough ahead of time and freeze it? Absolutely! You can freeze the dough logs for up to 3 months. Thaw them in the refrigerator overnight before slicing and baking.
• What is Tutti Frutti and where can I find it? Tutti Frutti is a mix of candied fruit, commonly used in Indian sweets. You can find it at most Indian grocery stores or online retailers.

Enjoy baking these delightful Pineapple Tutti Frutti Biscuits! I hope they bring a little bit of joy to your kitchen and your taste buds. Let me know how they turn out in the comments below!