Take butter and powdered sugar in a mixing bowl. Beat butter and powdered sugar with hand blender or whisker till creamy and smooth. Add vanilla essence and mix till well combined. Add 30 ml of milk to it. In another bowl sift together all purpose flour, custard powder, salt and baking powder. Set aside. Once the milk, butter and sugar are well combined, add prepared mixture of flour, custard nuts and tutti frutti, in batches. Make sure there are no lumps. Add a little milk if you feel that the dough is too dry. Never knead the cookie dough; just combine it until everything comes together as a dough. Divide the dough into equal portions.

Roll the prepared dough to form rectangular logs. Give it a circular log shape first and then press it into a rectangular shape. (Refer video for clear understanding). Cling wrap and refrigerate for 2 hours until the butter firms up.

Meanwhile, preheat the oven at 180* C. Once firmed, remove cling wrap from the dough and cut into even-sized biscuits. Cut slices about half an inch thick.

Line the baking tray with parchment paper. Lay the cookies on the sheet at least 2 inches apart as they expand when they bake. Bake in a preheated oven, 180°C for 12-15 mins until it has golden brown edges but the pale centre. Baking time may differ from oven to oven so keep a check on the cookies after 12 mins.

The cookies would be soft when straight out of the oven. Allow it cool completely it would crisp up. Cool in the baking tray for five minutes and then transfer to the then wire rack to cool completely.