How To Make Checkerboard Cookies At Home | Checkerboard Cookies Recipe | MintsRecipes

These checkerboard cookies are very tasty and crunchy. When i tried this at home everybody loved it. Serve this with tea for evening snacks or breakfast.

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Checkerboard cookies
Ingredients :
To make vanilla dough:
• 1+1/8 cup all-purpose flour
• ¼ cup +2 tbsp sugar powdered
• 100 grams butter (cold)
• 1/2 tsp vanilla essence
To make chocolate dough:
• 1 cup all-purpose flour
• 2 tbsp cocoa powder
• 1/4 cup+2tbsp sugar powdered
• 100 grams butter (cold)

How to make vanilla dough:
1. Take flour, sugar, vanilla essence and butter in a bowl and break the butter with your fingers and mix all the ingredients till it resembles like breadcrumbs.
2. Bring everything together without kneading and form a dough.
3. Cover the dough by using cling wrap and freeze it for 15-20 minutes to get set.
4. The vanilla dough is ready.
5. Meanwhile, let’s prepare chocolate dough.

To make chocolate dough:
1. Take flour, sugar, cocoa powder and butter in a bowl, break the butter with your fingers and form dough just like vanilla dough.
2. Cover the dough and freeze it for 15-20 minutes until firm.
3. Take out both the dough from the refrigerator, break it with your hands before rolling.
4. First I am going to roll the vanilla dough for that dust the rolling surface with some all-purpose flour and put the dough on dusted surface.
5. Roll the dough into 1/4 inch thickness by using plastic on top of the dough to avoid stickiness.
6. Cut the rolled dough into the shape of rectangle and keep aside. This way roll the dough and make 2 vanilla rectangles.
7. Repeat the same process for chocolate dough, roll it and cut into the shape of rectangle. Make 2 chocolate rectangles to make cookies.
8. Now take vanilla rectangle and place chocolate rectangle on top and then again place vanilla rectangle over it and finally place chocolate rectangle on top.
9. Now cover the entire thing with cling wrap and keep it in fridge for 20 minutes or until firm.
10. After sometime take out from the fridge, uncovered and trim the sides to make 2 inches wide.
11. Cut into 4 equal strips of ½ inches.
12. Now place one strip on plate covered with cling wrap.
13. Now place another strip on top, make sure the alternate colours are stacked to make checkerboard cookies.
14. Now place rest of the strips in the same way.
15. Now cover with cling wrap and keep it in fridge for 20 minutes again to get firm or set.
16. After few minutes, uncovered and cut into slices.
17. Place it on greased baking tray and bake it for 15-20 minutes on 180 degree in pre-heated oven.
18. Once baked, put it on wire rack and let it cool down completely.
19. Checkerboard cookies are ready to serve.
20. Store in an airtight container and serve with milk, tea or coffee.


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