Karachi Biscuits

Name: Karachi Biscuits
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 18
Ingredients: almond flour; custard powder; tutti frutti; maple syrup; olive oil; milk (non-dairy); pineapple extract; cardamom powder; crushed cashews; salt

15 mins prepServes 18

A gluten-free cookie recipe made with almond flour and tutti frutti. These biscuits are sweetened with maple syrup and flavored with cardamom and pineapple extract, making them a delightful treat. The cookies are easy to prepare and can be adjusted for a vegan option by using non-dairy milk.

18 servings

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Instructions

1: Add all the ingredients to a bowl.

2: Mix by squeezing the mixture till it turns sticky and smooth.

3: Divide into equal parts and shape into balls.

4: Preheat oven to 360°F or 180°C.

5: Line a baking tray with parchment paper.

6: Place a cookie cutter on the tray and place a dough ball inside, flattening it.

7: Ensure the cookie size is around 2.25 or 2 inches with thickness between 1/4 and 1/2 inches.

8: Leave a gap of 1.5 to 2 inches between each cookie.

9: Bake in the preheated oven for 12-15 minutes until they start turning brown.

10: For a crispier cookie, lower the temperature to 300°F and bake for another 2-4 minutes.

11: Once baked, let them cool on the baking tray until they harden, then store in an airtight container.

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Karachi Biscuits

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