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Eggless Checker Board Cookies

Ingredients
  

For The Chocolate Dough

  • Flour-1 1/4cup
  • Unsweetened Cocoa Powder-1/4cup
  • Baking Powder-1/4tsp
  • Salt-a pinch
  • Butter-1/2cup
  • Granulated Sugar-1/2cup grind it to fine powder
  • Vanilla-1tsp
  • Curd-1/4cup
  • Baking soda-a pinch

For The Vanilla Dough

  • Flour-1 1/2cup
  • Baking Powder-1/4tsp
  • Salt-a pinch
  • Butter-1/2cup
  • Granulated Sugar-1/2cup grind it to fine powder
  • Vanilla-1tsp
  • Curd-1/4cup
  • Baking soda-a pinch

Instructions
 

Vanilla Dough

  • 1. In a bowl, mix flour, baking powder and salt.
  • 2. Beat butter and sugar until light and fluffy.
  • 3. Add curd and baking soda and add it to the butter mixture.
  • 4. Add the flour mixture and mix with a spoon until incorporated.
  • 5. Place it in a wrap, shape it into a square and cover.
  • 6. Refrigerate for 2 hours or overnight.

Chocolate Dough

  • 1. Sift together flour, cocoa powder. Mix baking powder and salt.
  • 2. Beat butter and sugar until fluffy.
  • 3. Mix curd and baking powder, add it to butter and beat well.
  • 4. Mix the flour into the butter mixture with a spoon.
  • 5. Place dough in wrap, shape into a rectangle, cover and refrigerate.

Assembling the checker board pattern

  • 1. Remove both the dough from fridge, divide each dough into two.
  • 2. Place one portion of each dough in wrap and refrigerate.
  • 3. Roll out the other portion into a rectangle of 6"*4.5" with a thickness of 1/2".
  • 4. Place the rectangle in a butter paper, fold it tight and refrigerate for 2 hours.
  • 5. Repeat for the other flavour.
  • 6. After 2 hours, remove vanilla rectangle from fridge and cut it into 9 equal strips, with each strip measuring 1/2"*6".
  • 7. Refrigerate again. The strips must be firm when forming the pattern.
  • 8. Repeat with the chocolate rectangle.
  • 9. On a butter paper form the checker board pattern as shown in the pictures.
  • 10. You get two blocks of dough, each measuring, 1 1/2"*1 1/2"*6".
  • 11. One block will use 4 vanilla and 5 chocolate strips and the other block uses 5 vanilla and 4 chocolate strips.
  • 12. Roll in the butter paper tightly and refrigerate until firm.
  • 13. There are two more portions of dough in the refrigerator. Now remove those portions and roll them into individual squares measuring 6"*6".
  • 14. Place the block with 5 chocolate strips in the middle of vanilla square and place the other block in the middle of chocolate square.
  • 15. With the help of butter paper bring the sides together so that the sides meet at the upper centre of the block.
  • 16. Press the seam so that it becomes smooth and seam less.
  • 17. Cover with butter paper and refrigerate overnight.
  • 18. Now you have two blocks, one covered with chocolate dough and the other covered with vanilla dough.
  • 19. Next day, slice the block into 1/2" thick cookies with a sharp knife.
  • 20. Preheat oven to 175C.
  • 21. Arrange the cookies on a lined tray 1 inch apart. Bake for 7-9minutes.
  • 22. Take care that the vanilla dough retains its colour.
  • 23. Cool on wire rack and store in an airtight jar.
  • 24. Serve and enjoy.