Tooti-Frooti Cookies
I love tooti frooti and anything that has tooti frooti in it but Neha hates it. She is never too happy when I bake anything that has tooti frooti in it. But after seeing so many posts of these tooti frooti biscuits, I had to try them somehow. I have made them 3-4 times and each time I would have made some changes in the original recipe and have come up with a different texture every time.
Ingredients:
- Maida 1 cup (125 gm)
- Custard powder vanilla flavour 2 tbsp
- Powdered sugar 1/3 cup
- Pineapple essence 1/2 tsp
- Butter 75 gm
- Salt a pinch
- Tooti frooti 2 handfuls
- Chopped pista, cashew, almonds 1 handful
- Baking powder 1/2 tsp
- Milk 1-2 tbsp
Method:
- Sieve maida, custard powder, salt and baking powder 2-3 times.
- Cream together butter and sugar with an electric beater or a hand whisk till its soft and fluffy.
- Add pineapple essence, tootifrooti and chopped nuts.
- Mix the dry ingredients and combine to form a dough using milk.
- Roll into logs, wrap in cling film and refrigerate for 2-3 hrs.
- Cut them into 1/4 inch thick cookies.
- Place these cookies on a baking tray lined with parchment paper.
- Bake them at 170-180 degree Celsius for 12-15 minutes in a preheated oven.
- Cool them on a wire rack and store in air tight containers.
Notes:
- Tooti frooti can be replaced with cranberries, raisins and sultanas.
- For a healthier version, instead of full apf, a combination of half-half apf and whole wheat flour can be used.
- You maybe increase the amount of sugar by 1-2 tbsp in case you want sweeter cookies. I prefer mildly sweet cookies.
