Sunday, 29 January 2012

Checker board cookies

Checkerboard Cookies

I have always wanted to make a very soft and delicate but still crunchy cookie but could not find a suitable one until I came across smallsmall baker's blog.

I tried it and wow I like it but I did not make it into round cookies like hers as I wanted to make checkerboard cookies. The checkerboard design is very easy to make as the pictures below show. But first, the ingredients:


125g butter
40g icing sugar, sifted
125g potato starch or cornstarch (Tried both and I think potato starch/flour tastes slightly better)
80g plain flour
1 tbsp cocoa powder

1. Beat butter and icing sugar till fluffy and lighter in colour.
2. Sift in potato starch and flour, mix to form a soft dough.
3. Divide the dough into 2 equal portions, add 1 tbsp of cocoa powder to 1 portion and knead well.
4. Pat or roll each portion into a rectangle about 6-8mm thickness. Place one on top of the other.

Cut the rectangle into half and place on top of the other again, so you will get plain/chocolate/plain/chocolate.

Then divide that into 4 strips and alternate the strips as in the picture below. (Please use water and a brush to stick all the pieces together)

5. Leave it in the fridge for about half hour for it to harden.
6. After half hour, remove and cut into desired thickness.
7. Bake in preheated oven at 170 deg for around 15 - 20 mins.

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