Checkerboard Cookies | How to make Eggless Checkerboard Cookies ~ Simple Delicious Food Recipes

We are starting a new week for BM#66. I have picked up one of my favorite concept that's been on my to-do list for a long time, the Checkerboard dishes! It all started with Checkerboard Cookies. I have been wanting to bake these for so long. Something made me check out this and saw that there are so many ideas for other checkerboard dishes to be made.

So I thought I will challenge my BM Buddies and see what they come out with. I started baking it only last evening, it surely took till this morning to get completely done. While it was resting, my boys were only circling it until they got to taste it. They were going overboard with praises saying it tasted awesome.

I always enjoy working with measurements and it surely needed you to calculate how you layer each of it. Time is surely short as I am cooking and posting as I go. I decided depending on when the BM posting dates fall, it reflects how well I am prepared.

Hope you enjoys enjoy reading this as much as I did enjoy making it.

Checkerboard Cookies

Baking at 185C for 20 mins

Preparation time 10 mins for kneading

Setting time - half hour refrigeration time between each step

Ingredients Needed:

All purpose flour / Maida - 1 3/4 cup

Cocoa powder - 3 tsp

Sugar - 3/4 cup + 3 tsp

Vanilla essence few drops

Butter - 1/2 cup

Salt a pinch

Milk - 1 to 2 tbsp depending on requirement

Water to brush

How to make the Checkerboard Cookies

For the dough

Take the butter at room temperature, add sugar and cream well. Then add the all purpose flour and crumble to mix in completely. Add few drops of milk to make the dough more smooth and well combined.

Divide the dough into two equal parts.

To one-half, add the cocoa powder, 2 tbsp sugar, and few more drops of milk to blend well.

To make the checkerboard pattern

Take the white dough, dust the rolling board, and using the rolling pin, roll it out to 1/2 inch thickness, approx 5-inch breath and 6 to 7 inch in length. Even out on all sides to form a rectangle.

Repeat the same with the chocolate dough.

Coat the white layer slightly with water and press the chocolate layer over it. Cover with cling film. Refrigerate for an half hour.

Remove and mark two lines, making it 3 layers of both chocolate and white.

If the chocolate layer is below, ensure you repeat the pattern and stack the other two layers over each other. So you will have Chocolate and white alternating.

You will have a stacked up single layer of approx 2 to 3 inch

Refrigerate again for half hour.

Once done, remove and again cut through it with thin strips of 1/2 inch slices.

Layer it down, if chocolate is on your left, place the white strip over it. Repeat with the third chocolate over it. You will have a rectangle box of a log.

Pack it again with cling film and refrigerate it again for half hour.

When you are ready to bake, remove the cling film, slice down slices of 1/2 inch thickness.

Place these over a parchment paper.

Preheat the oven to 185 C. Bake for 15 mins. Mine got done in 20 mins.

Cool on a wire rack and store it in an airtight container.