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.
Checkerboard Cookies is a combination of chocolate and vanilla flavors. Kids love to have it as Checkerboard Cookies looks attractive to them.
- 1.25 cup All Purpouse Flour (maida)
- 2 tsp Vanilla Essence
- 3/4 cup Powdered Sugar
- 100 gm Softened Butter (makhan)
- 1.25 cup All Purpose Flour (maida)
- 2 tbsp Cocoa Powder
- 3/4 cup Powdered Sugar
- 100 gm Softened Butter (makhan)
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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.
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Add 1.25 cup All purpose flour and 2 teaspoon Vanilla essence. Knead it well with hands to make dough.
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Cover the dough with cling wrap and keep it in a refrigerator for 20 minutes.
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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.
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Add 1.25 cup All purpose flour and 2 tablespoon Cocoa Powder. Knead it well with hands to make dough.
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Take a butter paper and draw 15x15 cm square. Keep the drawn side of the butter paper down.
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Remove the Vanilla dough from refrigerator. Unwrap the dough and keep the dough in between the square drawn over the butter paper.
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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.
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Remove the butter paper kept on top. Cut it into 3 equal parts.
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Repeat the process for the chocolate dough as well.
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Keep three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.
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Cut each slab lengthwise into 3 strips of equal width.
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Rearrange the strips of dough to create 2 slabs forming 9 small rectangles cross-wise.
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Cover each slab with cling wrap and keep it in a refrigerator for 20 minutes.
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Pre-heat the Convection Oven at 180°C for 10 minutes.
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Remove the slabs from the refrigerator and unwrap it. Cut each slab into thin equal slices.
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Arrange the slices over baking tray. Keep the baking tray in the oven for 14 minutes.
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Remove the baking tray from oven. Let it cool for 5 minutes.
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Arrange Checkerboard cookies over the wired rack to cool completely.
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Serve Freshly baked Checkerboard cookies with tea or coffee.
Stepwise procedure to make Checkerboard Cookies
For making Vanilla Dough:
- 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.
- Add 2 teaspoon vanilla essence and 1.25 cup all purpose flour. Knead it with hands to make dough.
- Cover the dough with cling wrap and keep it in refrigerator for 20 minutes.
For making Chocolate Dough:
- 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.
- Add 2 tablespoon cocoa powder and 1.25 cup all purpose flour. Knead it with hands to make dough.
- Cover the dough with cling wrap and keep it in refrigerator for 20 minutes.
For assembling the dough for checkerboard cookies
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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.
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Remove the Vanilla dough from refrigerator. Unwrap the dough and keep the dough in between the square drawn over the butter paper.
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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.
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Remove the butter paper kept on top. Cut it into 3 equal parts, each will be about 5cm wide.
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Repeat the process for the chocolate dough as well.
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Keep three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.
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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
VanillaGroup 2:
Chocolate
Vanilla
Chocolate -
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
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Cover each slab with cling wrap and keep it in a refrigerator for 20 minutes.
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Pre-heat the Convection Oven at 180°C for 10 minutes.
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Remove the slabs from the refrigerator and unwrap it. Cut each slab into thin equal slices of checkerboard cookies.
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Arrange the slices over baking tray. Keep the baking tray in the oven for about 14 minutes.
- Remove the baking tray from oven. Let it cool for 5 minutes. Arrange Checkerboard cookies over the wired rack to cool completely.
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Serve freshly baked Checkerboard cookies with tea or coffee.
Important points to be noted in Checkerboard cookies recipe
- Butter used for creaming process should be at room temperature.
- Use scale to get exact measurements.
- Cool the dough properly else it may crumble while cutting.
- Use a slicing knife. You need a flat edge with a good blade length to be able to cut properly.
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