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Photo of Eggless Checkerboard Cookies by Drashti Dholakia at BetterButter
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Eggless Checkerboard Cookies

Mar-14-2017
Drashti Dholakia
25 minutes
Prep Time
15 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Eggless Checkerboard Cookies RECIPE

A classic combination of vanilla and chocolate, these melt in the mouth cookies are addictive and great to serve to the guests with tea.

Recipe Tags

  • Veg
  • Medium
  • Kitty Parties
  • Baking
  • Snacks
  • Egg Free

Ingredients Serving: 4

  1. 1 ¾ cup maida/all purpose flour
  2. 2 tablespoon cocoa powder
  3. ¾ cup powdered sugar
  4. 1 teaspoon vanilla essence
  5. ½ cup butter
  6. Pinch of baking powder
  7. Pinch of salt
  8. 2 tablespoon milk

Instructions

  1. Collect all the ingredients and let them come to room temperature.
  2. In a wide bowl, combine butter and sugar.
  3. Whisk well with the help of a beater.
  4. Now add vanilla essence and salt to the mixture and mix well.
  5. To this mixture add maida and baking powder. Mix well with the help of a spatula or wooden spoon.
  6. Add milk.
  7. Knead into a stiff dough. 
  8. Divide the dough into 2 equal parts. Add cocoa powder in one portion and mix well till the cocoa powder gets blended well into the dough. If you find the dough too try or crumbly, you can add more milk.
  9. Now cover the dough with plastic wrap and refrigerate for 10-15 minutes or until firm.
  10. Roll out both the dough into a rectangle shape one by one.
  11. Cut the vanilla rectangle into three strips of equal width.
  12. Do the same for chocolate rectangle also. Cut the chocolate rectangle into three strips of equal width. Now we have 3 strips each of vanilla and chocolate.
  13. We have to make 2 slabs from these 6 strips. Place three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together.
  14. Cut each slab lengthwise into 2 strips of equal width.
  15. Rearrange the strips of dough to create 1 slab forming 12 rectangles cross-wise. Wrap the slab with plastic and refrigerate for another 30 minutes.
  16. Preheat oven to 180°C.
  17. Remove from refrigerator and slice into ¼ inch thick piece.
  18. Arrange on a greased baking tray. Bake the cookies at 180°C for 10 - 15 mins till you see some light brown corners.
  19. Cool the cookies on a cooling rack and store in an airtight container. 

Reviews (19)  

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Esther Samuel
Jul-02-2019
Esther Samuel   Jul-02-2019

Well explained.

shaifali Saxena
Dec-05-2018
shaifali Saxena   Dec-05-2018

Great.. Ivl try

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