Checkerboard Cookies

I was in India for a week to take part in my family reunion on my father’s 60^th birthday celebration. Following Deepavali (Depa+Oli) / Diwali preparation and celebration, push me to offline mode for about two weeks.

I had been deferring to b(m)aking  checkerboard cookies but, after seeing the checkerboard cookie picture here, I inspired and decided to bake.  

 Checkerboard formed by Vanilla and Chocolate combination.

Ingredients : 2 cups of All purpose flour  ;   120 gms of Soft butter      ;  ¾ cup of Powder sugar      ;     1 Egg     ;    2 tbsp of Coco powder      ;     1 tsp of  Vanilla essence

Add sugar and butter in a bowl and mix well. Add egg, flour and mix again to form dough.

Divide the dough into two equal half. Stir in the vanilla extract with one half and the coco with another half. Cover the dough with cling wrap and keep it in fridge for 25-30 min.

Roll the vanilla dough for 7 inch squares for 1 cm thick. Similarly, do the same with coco dough also. Using a sharp knife and a ruler, slice each square into 3/4-inch-wide strips.

Now, time to arrange the strips to form the checker board. Cover work surface with plastic wrap and place four strips of dough on plastic wrap, alternating white and coco strips. Brush in between and top of the strips with water and gently press strips together. Now, keep the coco strip dough on white and white stripe dough on coco, forming second and third layers. Wrap the assembled dough in a plastic wrap and keep in a freeze for about 30 min.

Remove the dough from freezer and Slice into ¼ inch thick and place them on the prepared baking tray and bake in the Preheat oven at 180°C for about 20 min.