Checkerboard cookies looks beautiful and attractive for kids. Checkerboard cookies taste is a combination of vanilla and chocolate flavors. It is a nice gifting option and goes well with some strong coffee. It is little tricky to make though. We need to handle strips carefully while making them.

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Checkerboard Cookies Recipe

Prep Time

40 mins

Cook Time

30 mins

Total Time

1 hrs 10 mins

 

Checkerboard Cookies is a combination of chocolate and vanilla flavors. Kids love to have it as Checkerboard Cookies looks attractive to them. 

Course: Snack

Cuisine: American

Author: Prachi Agarwal

Ingredients

For making Vanilla Dough

• 1.25 cup All Purpouse Flour (maida)
• 2 tsp Vanilla Essence
• 3/4 cup Powdered Sugar
• 100 gm Softened Butter (makhan)

For making Chocolate Dough

• 1.25 cup All Purpose Flour (maida)
• 2 tbsp Cocoa Powder
• 3/4 cup Powdered Sugar
• 100 gm Softened Butter (makhan)

Instructions

For making Vanilla dough,

1. Take 100 gm butter and 3/4 cup powdered sugar in a bowl. Mix it well with a hand blender or electric blender till it is light and fluffy.

2. Add 1.25 cup All purpose flour and 2 teaspoon Vanilla essence. Knead it well with hands to make dough.

3. Cover the dough with cling wrap and keep it in a refrigerator for 20 minutes.

For making Chocolate dough,

1. Take 100 gm butter and 3/4 cup powdered sugar in a bowl. Mix it well with a hand blender or electric blender till it is light and fluffy.

2. Add 1.25 cup All purpose flour and 2 tablespoon Cocoa Powder. Knead it well with hands to make dough.

For Assembling the Dough

1. Take a butter paper and draw 15x15 cm square. Keep the drawn side of the butter paper down.

2. Remove the Vanilla dough from refrigerator. Unwrap the dough and keep the dough in between the square drawn over the butter paper. 

3. Cover it with another butter paper. Slowly roll the dough with rolling pin. Use a knife or scale to push dough into the square so as to minimize wastage.

4. Remove the butter paper kept on top. Cut it into 3 equal parts. 

5. Repeat the process for the chocolate dough as well.

6. Keep three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.

7. Cut each slab lengthwise into 3 strips of equal width.

8. Rearrange the strips of dough to create 2 slabs forming 9 small rectangles cross-wise.

9. Cover each slab with cling wrap and keep it in a refrigerator for 20 minutes.

10. Pre-heat the Convection Oven at 180°C for 10 minutes.

11. Remove the slabs from the refrigerator and unwrap it. Cut each slab into thin equal slices.

12. Arrange the slices over baking tray. Keep the baking tray in the oven for 14 minutes.

13. Remove the baking tray from oven. Let it cool for 5 minutes.

14. Arrange Checkerboard cookies over the wired rack to cool completely.

15. Serve Freshly baked Checkerboard cookies with tea or coffee.

Stepwise procedure to make Checkerboard Cookies

For making Vanilla Dough:

1. Take 100 gm butter and 3/4th cup powdered sugar in a bowl and blend it well using hand blender or electric beater till it is soft and fluffy.
   

   Butter and Sugar for creaming

2. Add 2 teaspoon vanilla essence and 1.25 cup all purpose flour. Knead it with hands to make dough.
   

   Adding vanilla essence for making vanilla dough

   

   Adding Maida

   

   Vanilla Dough

3. Cover the dough with cling wrap and keep it in refrigerator for 20 minutes.
   

   Covered the Vanilla dough

For making Chocolate Dough:

1. Take 100 gm butter and 3/4th cup powdered sugar in a bowl and blend it well using hand blender or electric beater till it is soft and fluffy.
   

   Butter and Sugar for making creamy mixture

2. Add 2 tablespoon cocoa powder and 1.25 cup all purpose flour. Knead it with hands to make dough.
   

   Cocoa Powder and Maida for making dough

   

   Chocolate Dough for Chekerboard cookies

3. Cover the dough with cling wrap and keep it in refrigerator for 20 minutes.
   

   Covered Chocolate Dough

For assembling the dough for checkerboard cookies

1. Take a butter paper and draw 15×15 cm square. Keep the drawn side of the butter paper down so that the ink does not touch the dough.

   

   15×15 cm square drawn on butter paper

2. Remove the Vanilla dough from refrigerator. Unwrap the dough and keep the dough in between the square drawn over the butter paper.

   

   Vanilla Dough at the center of the square drawn.

3. Cover it with another butter paper. Slowly roll the dough with rolling pin. Use a knife or scale to push dough into the square so as to minimize wastage.

   

   Rolling dough to make 15×15 cm square.

   

   15x15cm vanilla dough

4. Remove the butter paper kept on top. Cut it into 3 equal parts, each will be about 5cm wide.

   

   Vanilla Dough into 3 equal slabs

5. Repeat the process for the chocolate dough as well.

   

   Chocolate dough into 3 equal slabs

6. Keep three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.

   

   Vanilla slab sandwiched between two Chocolate slabs

   

   Chocolate slab sandwiched between two vanilla slabs

7. Cut each small slab of 5cm, lengthwise into 3 strips of equal width. Now you will have each slab of about 1.6cm.

   Group 1:
   Vanilla
   Chocolate
   Vanilla

   Group 2:
   Chocolate
   Vanilla
   Chocolate

   

   Vanilla Dough Slab cut lengthwise into 3 equal stripes (Group 1)

   

   Chocolate Dough Slab cut lengthwise into 3 equal stripes. (Group 2)

8. Rearrange the strips of dough to create 2 slabs.

   Slab 1:  Group 1 <> Group 2 <> Group 1

   Slab 2: Group 2 <> Group 1 <> Group 2

   

   Stripes arranged in rectangle

9. Cover each slab with cling wrap and keep it in a refrigerator for 20 minutes.

   

   Covered with cling wrap

10. Pre-heat the Convection Oven at 180°C for 10 minutes.

11. Remove the slabs from the refrigerator and unwrap it. Cut each slab into thin equal slices of checkerboard cookies.

    

    Cutting slices for Checkerboard Cookies

12. Arrange the slices over baking tray. Keep the baking tray in the oven for about 14 minutes.

    

    Keeping the chekerboard cookies in Oven for baking

13. Remove the baking tray from oven. Let it cool for 5 minutes. Arrange Checkerboard cookies over the wired rack to cool completely.
    

    Removed from oven and allow them to cool

14. Serve freshly baked Checkerboard cookies with tea or coffee.

    

    Freshly baked Checkerboard cookies

Important points to be noted in Checkerboard cookies recipe

1. Butter used for creaming process should be at room temperature.
2. Use scale to get exact measurements.
3. Cool the dough properly else it may crumble while cutting.
4. Use a slicing knife. You need a flat edge with a good blade length to be able to cut properly.

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