Eggless Checkerboard Cookies
Description:
These Eggless Checkerboard Cookies are simple to make, with a delightful twist. Using ingredients like flour, cocoa powder, and butter, the cookies come together with a striking checkerboard pattern. Though easy, the key to getting them just right is mastering the technique. This dessert, made without eggs, is perfect for vegetarians and offers a delicious treat that pairs wonderfully with a refreshing Mango Tofu Smoothie.
Cuisine: Continental
Course: Dessert
Diet: Vegetarian
Ingredients:
- 1-3/4 cup All-Purpose Flour (Maida)
- 3 tablespoons Cocoa Powder
- 3/4 cup Sugar
- 1/2 teaspoon Vanilla Extract
- 1/2 cup Salted Butter
- 1/4 teaspoon Salt
- 2 tablespoons Milk
- Water (for brushing)
Preparation Time: 2 hours
Cooking Time: 15 minutes
Instructions:
- Start by sieving the all-purpose flour and set it aside.
- In a separate bowl, whisk together butter and sugar until well combined. Add the vanilla extract and salt, and mix thoroughly.
- Gradually add the flour to the butter mixture, stirring to combine. Add a tablespoon of milk to bring the dough together. If needed, add a little more milk to achieve the right consistency.
- Divide the dough into two equal parts. To one portion, add cocoa powder and mix well until fully incorporated. If the dough becomes too dry, add a little more milk.
- Roll out the white dough into a rectangle about 4 inches thick. Repeat the same process with the chocolate dough. Trim the uneven edges of both doughs.
- Brush a little water on the rolled-out white dough. Gently place the chocolate dough on top and press lightly to ensure they stick together. Wrap the dough in cling film and refrigerate for 30 minutes.
- After chilling, cut the dough into strips of equal size. Then, cut each strip into squares. Take one square of the white dough and one square of the chocolate dough, brushing the sides with water to help them stick together. Repeat this process until all squares are assembled into a checkerboard pattern.
- Wrap the assembled dough in cling film and refrigerate for another 30 minutes to 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Slice the dough into 1/4-inch thick cookies. Arrange them on the baking sheet, leaving a small gap between each cookie.
- Bake the cookies at 350°F for 10-15 minutes, or until the edges turn light brown.
- Let the cookies cool on a cooling rack. Serve with a refreshing Mango Tofu Smoothie for the perfect tea-time treat.
Enjoy these eggless, flavorful cookies that are as visually striking as they are delicious!
