During one of the company events, they served several types of cookies. One of the cookies caught my eyes and that is checkered cookies. Tasting the hard and delicious cookies, in my mind, it triggered me to bake this cookie. That night, I kept searching for the recipe of the cookie but couldn’t find the correct one until Sophia told me the name of the cookie.
Checkered cookies require to freeze it again and again every steps you make and you have to be very fast before the dough melts and becomes sticky. The first time I baked checkered cookies, it actually took me 2 weeks to complete it. Haha, because I hadn’t had the time to complete it after freezing during the weekdays. So weekends is the best time for me to complete each step after freezing. Oh yah, the longer you freeze the cookies, the better.
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| Checkered Cookies |
Recipe of Checkered Cookies
| Ingredients:
2 2/3 cup of plain flour
½ tsp baking powder
a pinch of salt
225g of butter
½ tbsp vanilla essence
1 egg
¼ cup cocoa powder
¾ or ½ cup of sugar
Preparations:
- Sift the flour, baking powder and salt together.
- In a large mixing bowl, mix the butter, flour mixture, egg, vanilla essence and sugar.
(Observation: the dough is sticky and needs to mix using wooden spoon instead of hand. Would be better if you have an electric blender)
- Once mixing, divide the dough into 2. Half the dough is vanilla flavor, the other half dough is cocoa flavor.
- Take half the dough in the mixing bowl, put the cocoa powder in.
- For the vanilla dough, put inside a plastic and spread the dough evenly into the plastic. Clearing away the air in between. Flatten it into the size of the plastic bag (flat rectangle shape – plastic bag like the plastic bag you can find in NTUC to contain the vegetables or fruits).
- Do the same for the cocoa dough.
- Put both into the freezer. Freeze it for at least 2 hours.
- Once the dough has frozen, cut it into a rectangle about 1/3-inch thick and measuring 12 x 6 inches.
- Stack the vanilla and cocoa properly and wrap into another plastic bag. Wrap it tight, so that an overall square shape of the cookies can be formed. Roll the finished log from side to side to form sharp corners.
(Observation: When stacking the vanilla and cocoa, have to be fast because the dough are melting very fast.)
- Once wrapped, put into the freezer overnight.
- After that, thaw the “cookies” for 5 mins, cut into pieces and you are ready to bake.
(Observation: If the shape formed is not the shape that you want, thaw it a little and squeeze hard to form a better shape. Beware of the little gaps in between each flavor)
- Before baking, remember to heat up the oven and place baking sheet onto the baking tin.
- Bake the cookies for 12 minutes – 180°C.
Bakes about 50 cookies.
Finishing: Pack the cookies in a air-tight bottle or tray. Or pack it in a beautiful plastic bag and present it to your friends. |
Terrific, once again, I received good comments for my cookies. Even my brother is enjoying the cookies despite its ugly shape/appearance. Hahaha. Christmas is coming, hoping I can get a perfect shape and give my friends and colleagues as Christmas presents.
Oh right, the success of my first checkered cookies, probably I should thank my cousin who bought Godiva Cocoa powder back from Shanghai for my mum. The cookies really taste well with the high class cocoa powder. Hehe.
Original recipe is from:
- http://www.bakingobsession.com/2008/10/21/checkerboard-cookies/#more-532
- http://www.angryasiancreations.com/2008/11/baking-for-amie-checkered-cookies.html
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