Checkerboard Cookies

Checkerboard Cookies

These cookies may seem complicated to make, but they are actually really easy to make. However, in order to make these look pretty and even, it requires some precise measurement. 

Recipe reference: ochikeron (YouTube)


Difficulty: Easy
Time: 1 hr

Ingredients:
<Vanilla Dough>
Half stick butter (room temperature)
2.5 tbsp granulated sugar
1 beaten egg (room temperature)
100g cake flour
a few drops of vanilla extract


<Chocolate Dough>
Half stick butter
2.5 tbsp granulated sugar
1 beaten egg (room temperature)
85g cake flour
15g cocoa powder
a few drops of vanilla extract

Direction:

For both doughs, repeat steps 1-4

  1. Beat the butter and sugar in a bowl until white and fluffy

       2. Add beaten egg little by little and mix well

       3. Add few drops of vanilla extract and mix well

       4. Sift in cake flour (or flour+cocoa powder for chocolate dough), then mix well with a spatula. When the dough starts to crumble, use your hand to mix well. 

cookies 4.png

        5. Form the dough into an inch and a half square rectangular stick. Wrap in plastic wrap and put in freezer for 30 minutes to set and chill

 

Resemble time!

Note: this step is really important if you want cookies to look pretty after you bake them. It takes some precise measurement to achieve a perfect shape. I recommend using a ruler or some container with sharp edges to help you mold out a perfect edge for your cookies. In this case, I used the latter method. 

 
  1. Slice each dough lengthwise into 3 pieces
molding 1.png

       2. Swap the middle dough

molding 2.png

        3. Repeat the process again by slice each set lengthwise into 3 pieces and swap the middle dough *if dough are too hard to cut, slightly defrost them, otherwise they may break and fell apart easily

molding 3.png

        4. Wrap in plastic wrap and put in the freezer for about 30 minutes to set and chill. You can keep the dough in the freezer up to a week

 

When you are ready to bake,

  • Preheat the oven to 170°C (338°F). Slice the dough into 5mm (0.2 inch) thick. Place them on baking sheet lined with parchment paper. Remember to leave some space in between

  • Bake for about 15-20 minutes. Cool the cookies on the baking sheet or a wire rack

Voila!  And here is your checkerboard cookies recipe! I hope you can try this recipe out. 

 

Happy Cooking!

 
 
 
Chocolate Lava Cake

Chocolate Lava Cake

Taro Sago

Taro Sago