Tutti frutti biscuits recipe with step by step photos. Crispy and tasty eggless tutti frutti cookies made with whole wheat flour, butter, milk, sugar and tutti frutti.
Cookies or biscuits as we call them in India are popular as a tea time snack. We love to dip biscuits in our tea and have time. For kids, the biscuits are dipped in milk. Like most biscuits, these tutti frutti cookies are also an awesome tea time snack.
Since we are approaching Christmas and New Year, I thought of sharing the recipe. This is the first time I made these cookies and have adapted them from a book on industrial baking.
These cookies can be stored at room temperature for about a month. The recipe yields about 475 grams of cookies or 60 to 62 biscuits. Quite a large batch. The recipe can also be halved proportionately and you can make a small batch of cookies.
The method used to make the cookies is the butter+sugar creaming technique. You can use a handheld electric mixer, food processor or even as stand mixer to do this. Apart from tutti frutti, you can also add chopped dry fruits and nuts.
The texture of the cookies is crisp, flaky and a bit crumbly. These egg free tutti frutti cookies would also make a nice gift to family or friends.
Tutti frutti are candied papaya and are made with raw unripe green papaya. You can get yourself a pack of tutti frutti easily from a grocery store near you or by ordering online.
Tutti frutti add lovely sweet chewy and colorful bites to the desserts they are added in. I have earlier shared two more popular desserts made with them:
Step-by-Step Guide
How to make Tutti Frutti Cookies
1. Firstly take ½ cup of sugar in a dry grinder or mixer-grinder or spice-grinder.
2. Grind to a fine powder. You can also use ½ cup icing sugar instead. Keep aside.
3. Grease a baking tray with some butter.
4. In a mixing bowl take ¾ cup softened butter (140 grams butter).
5. Add the powdered sugar.
6. With a beater, cream the butter and sugar till the mixture becomes light and fluffy.
7. On a medium speed, it took me about 4 to 5 minutes to cream the butter and sugar till smooth and light.
8. Here’s a pic of the creamed butter and sugar. also preheat your oven to 180 degrees celsius/356 degrees fahrenheit. The oven should be preheated 15 minutes before baking.
9. Now add 1 tsp vanilla extract or vanilla essence. You can also use ½ tsp cardamom powder or ¼ tsp nutmeg powder, if you do not have vanilla extract. Also rose essence or extract can be added. In fact you can add any fruit extract or essence.
10. Fold the vanilla extract with the creamed mixture.
11. Next directly sift 2 cups whole wheat flour or atta (240 grams) directly in the bowl containing the creamed butter. You can also sift the flour in a plate and then add.
Instead of whole wheat flour, you can also use all purpose flour (maida) or half-half of both the flours.
12. Now add 3 to 4 tablespoons of milk. I added 4 tablespoons. Depending on the quality of flour you may need to add more or less milk. The milk helps in binding and to get the mixture together in a dough.
13. Begin to gently mix with your hands.
14. Mixing gently, gather the whole mixture in a dough. Do not knead. The mixture should be able to come together and hold easily.
Add 1 or 2 tablespoons more of the milk if the dough is not able to come together in a dough. If in case, the dough becomes sticky, then sprinkle some flour evenly all over and gently mix again.
Rolling tutti frutti cookies
15. Now roll the dough gently having a width of 0.5 cm at the edges.
16. Sprinkle 4 to 5 tablespoons tutti frutti evenly on the rolled cookie dough.
17. Gently press the tutti frutti so that they get embedded in the dough.
18. With a biscuit cutter, cut the cookie slices.
Baking tutti frutti cookies
19. Gently remove them and place on the greased baking tray. These tutti frutti cookies are light and soft, so do remove gently and carefully without breaking them.
20. Bake in the preheated oven at 180 degrees C/356 degrees fahrenheit for 15 to 20 minutes till the tops become light golden. Since oven temperatures vary, it may take less or more time. So do keep a check.
For convection ovens use the preheating and baking temperature of 160 degrees celsius/320 degrees fahrenheit. In an OTG, keep the tray on the center rack with both the top and bottom heating elements on.
21. Bake till the cookies are a light or pale golden. Do not over bake them as then they will become very hard. The below photo shows a closer look of the cookies.
22. The base should also be light golden to golden as you see in the picture below. I baked in two batches as I have a small oven. If you have a big oven, you can bake these tutti frutti cookies in one go.
23. After a minute, place them on a wired rack. Let them cool at room temperature. Once cooled, store them in an air-tight box or jars.
24. Serve the tutti frutti cookies as a dessert snack or tea time snack.
Few more tasty recipes for you!
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Tutti Frutti Cookies | Tutti Frutti Biscuits
Crisp and tasty tutti frutti cookies made with whole wheat flour or atta, butter, sugar, milk and tutti frutti.
Prep Time 45 mins
Cook Time 20 mins
Total Time 1 hr 5 mins
making tutti frutti cookies dough
Firstly take 1/2 cup sugar in a dry grinder.
Grind to a fine powder. You can also use 1/2 cup icing sugar instead. Keep aside.
Grease a baking tray with some butter.
In a mixing bowl take 3/4 cup softened butter (140 grams butter).
Add the powdered sugar. With a beater, cream the butter and sugar till the mixture becomes light and fluffy.
On a medium speed, it took me about 4 to 5 minutes to cream the butter and sugar till smooth and light.
Now add 1 tsp vanilla extract or vanilla essence. You can also use 1/2 tsp cardamom powder or 1/4 tsp nutmeg powder, if you do not have vanilla extract. Also rose essence or extract can be added. In fact you can add any fruit extract or essence.
Fold the vanilla extract with the creamed mixture.
Next directly sift 2 cups whole wheat flour directly in the bowl containing the creamed butter. You can also sift the flour in a plate and then add. Instead of whole wheat flour, you can also use all purpose flour or maida or half-half of both the flours.
Now add 3 to 4 tbsp milk. I added 4 tbsp. Depending on quality of flour you may need to add more or less milk. The milk helps in binding and to get the mixture together in a dough.
Begin to gently mix with your hands and gather the whole mixture in a dough. Do not knead.
The mixture should be able to come together and hold easily. Add 1 or 2 tbsp more of the milk if the dough is not able to come together in a dough.
rolling tutti frutti cookies
Now roll the dough gently having a width of 0.5 cm at the edges.
Sprinkle 4 to 5 tbsp tutti frutti evenly on the rolled cookie dough.
Gently press the tutti frutti so that they get embedded in the dough.
With a biscuit cutter, cut the cookie slices.
Gently remove them and place on the greased baking tray.
making tutti frutti cookies
Bake the cookies in the preheated oven at 180 degrees c/356 degrees fahrenheit for 15-20 mins till the tops become light golden. Since oven temperatures vary, it may takes less or more time. So do keep a check. For convection ovens use the preheating and baking temperature of 160 degrees celsius/320 degrees fahrenheit.
Bake till the cookies are a light or pale golden. Do not over bake them as then they will become very hard.
The base should also be light golden to golden. I baked in two batches as I have a small oven. If you have a big oven, you can bake these tutti frutti cookies in one go.
After a minute, place them on a wired rack. Let them cool at room temperature. Once cooled, store them in an air-tight box or jars.
Serve these cookies as a dessert snack or tea time snack.
This Tutti frutti cookies post from the blog archives first published in December 2015 has been updated and republished on December 2022.
Source: Dassana’s Veg Recipes
