Tutti Frutti Biscuit Recipe – Easy Indian Shortbread Cookies

Last Updated on 2 months by Neha Deshmukh

Tutti Frutti Biscuit Recipe – Easy Indian Shortbread Cookies

Hey everyone! If you grew up in India, chances are you have a soft spot for those colourful, slightly chewy tutti frutti biscuits. They were always in my dadi’s (grandmother’s) biscuit tin, and the smell of them baking instantly transports me back to her kitchen. Today, I’m sharing my version of this classic – it’s super easy, and tastes just like the ones we all remember!

Why You’ll Love This Recipe

These aren’t just biscuits; they’re a little piece of nostalgia. They’re buttery, crumbly, and packed with the sweet, fruity goodness of tutti frutti. Plus, they’re surprisingly simple to make, even if you’re not a seasoned baker. Perfect for an afternoon tea, a little treat with your evening chai, or even gifting to friends and family.

Ingredients

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

• 1 cup plain flour (about 120g)
• 6 tbsp unsalted butter (85g), softened
• 1/3 cup tutti frutti (about 50g)
• ?? cup powdered sugar (about 60g – adjust to your sweetness preference!)
• 2 tbsp milk
• 1 tsp orange zest (optional, but adds a lovely brightness!)

Ingredient Notes

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

• Tutti Frutti: This colourful mix of candied fruits has a fascinating history! Originally, it was a way to preserve fruits, and it’s been a favourite in Indian baking for generations. You can find it in most Indian grocery stores, or online. Sometimes it comes in a slightly dry form – if yours does, give it a quick soak in warm water for 10 minutes, then drain well before using.
• Butter: I always use unsalted butter in my baking so I can control the sweetness. If you only have salted butter, just reduce the amount of powdered sugar slightly. Make sure it’s properly softened – not melted! – for the best texture.
• Flour: All-purpose flour (maida) works perfectly here. I haven’t experimented with whole wheat flour in this recipe, as it changes the texture quite a bit.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a nice big bowl, cream together the softened butter and powdered sugar. You want it light and fluffy – this takes about 3-5 minutes with an electric mixer, or a little elbow grease if you’re doing it by hand.
2. Next, gently mix in the flour, tutti frutti, and orange zest (if you’re using it).
3. Now, gradually add the milk, mixing until a dough starts to come together. If the dough feels too sticky, add a little more flour, a tablespoon at a time. Don’t overwork it though!
4. Shape the dough into a log, wrap it tightly in butter paper, and pop it in the freezer for about 40 minutes. This makes it so much easier to slice.
5. Preheat your oven to 150°C (302°F). Once the dough is chilled, slice it into rounds about ½ inch thick.
6. Place the biscuit rounds on a baking tray lined with parchment paper, and bake for 10-12 minutes, or until the edges are golden brown.
7. Let them cool completely on a wire rack before storing. Seriously, don’t try to eat them warm – they’re a bit fragile then!

Expert Tips

• Don’t overbake! These biscuits are meant to be soft and slightly crumbly.
• Chilling the dough is key. It prevents the biscuits from spreading too much in the oven.
• For a more even bake, rotate the baking tray halfway through.

Variations

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

• Vegan Adaptation: Swap the butter for a good quality plant-based butter and the milk for almond or soy milk. It works beautifully! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to get the right dough consistency.
• Spice Level: Add a pinch of cardamom powder to the dough for a warm, fragrant twist. My family loves this!
• Festival Adaptations: These biscuits make lovely gifts during Diwali or Christmas. Package them in pretty boxes or tins for a personal touch.

Serving Suggestions

These biscuits are delicious on their own, but they’re even better with a cup of masala chai or a glass of cold milk. They also pair well with a scoop of vanilla ice cream for a simple dessert.

Storage Instructions

Store the cooled biscuits in an airtight container at room temperature for up to 5 days. They might lose a little of their crispness after a few days, but they’ll still taste amazing!

FAQs

Let’s answer some common questions:

• 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.
• Can I make this dough ahead of time? Absolutely! You can make the dough a day or two in advance and store it in the fridge, tightly wrapped. Just let it sit at room temperature for about 15-20 minutes before slicing and baking.
• What type of butter works best for this recipe? Unsalted butter is ideal, as it allows you to control the sweetness.
• How do I prevent the biscuits from spreading while baking? Chilling the dough thoroughly is the most important thing. Also, make sure your oven is properly preheated.
• Can I add other dried fruits to this biscuit recipe? Definitely! Chopped dates, raisins, or cranberries would all be delicious additions.