CHECK COOKIES / CHECKERBOARD COOKIES / EGG-LESS CHECKERBOARD COOKIES

INGREDIENTS
 For Vanilla dough:
1 cup whole wheat flour
1/2 cup powdered sugar or caster sugar
1/2 cup butter (room temperature)
2-3 tbsp milk (add more if required)
1 tsp vanilla essence

For Chocolate dough:
1 cup whole wheat flour
1/2 cup powdered sugar or caster sugar
1/2 cup butter (room temperature)
2-3 tbsp milk
1 tsp vanilla essence
3 tbsp cocoa powder

METHOD
For vanilla dough:
1. Cream together butter, sugar and vanilla for 3-4 minutes till creamy.

2. Incorporate flour little by little.

3. Add 1 tbsp milk at a time and combine all the ingredients to make dough. Add more milk if required to make smooth and firm dough. I used total 2 tbsp milk.

4. Roll the dough into rectangular shape.

5. Wrap the dough in plastic wrap and keep in fridge for 30 minutes.


For Chocolate dough:
1. Cream together butter, sugar and vanilla for 3-4 minutes till creamy.

2. Incorporate flour and cocoa powder little by little.

3. Add 1 tbsp milk at a time and combine all the ingredients to make dough. Add more milk if required to make smooth and firm dough. I used total 2 tbsp milk, if required add more milk.

5. Roll the dough into rectangular shape.

6. Wrap the dough in plastic wrap and keep in fridge for 30 minutes.

For Assembling:
Dust flour on working slab and roll both the dough one by one into rectangular shape. Cut each half lengthwise into 8-9 strips. Make sure both vanilla and chocolate have same number of strips.

For checkerboard log, lay one chocolate strip on centre, placing vanilla strips on both sides. Brush tops with cold milk, now repeat the procedure but with alternating strips.

Wrap it with cling film and keep in fridge for 30 minutes. After30 minutes cut into 1/4 thick slices.

Pre-heat oven at 180°C and bake these beauties for 10 minutes or till little brown from bottom.

Don't remove from baking tray till it becomes completely cold else it will break.

Let cookies cool down completetly, after becoming cold it will become crisp.

Store in air-tight jar and serve with milk.

Pictorial:

1. Take flour add vanilla essence and softened butter.

2. Rub it with your fingertips to form breadcrumb like texture.

3. Add powdered sugar.

4. Add milk little by little forming smooth dough.

5. Vanilla dough is ready.

















6. Divide dough in equal portion.


















7. Take one portion and add 1-2 tbsp cocoa powder and again knead it well so that cocoa powder get blend well.

8. Chocolate dough is ready

9. Form them into an inch square rectangular stick and wrap each dough separetly in plastic wrap and keep it in freezer for 30 minutes.

10. Slice each dough lengthwise into 2 or 3 pieces. (I made 2 pieces)

11. Repeat with chocolate dough too.

12. Keep one slice of chocolate then vanilla and then chocolate. Wrap it in plastic wrap and keep in freezer for 10 minutes.

13. Same way keep one slice of vanilla then chocolate and then vanilla. Wrap it in plastic wrap and keep in freezer for 10 minutes.

14. After 10 minutes cut it from center.

15. Repeat with other dough also.

16. Swap the middle dough like this.

17. Keep the slices like this.

18. Cut it.

19. Bake it at 180°C for 15-20 minutes.

20. Cookies are ready!!