Tuesday, March 17, 2009

Checkerboard Cookies

100g butter (room temperature)
70g icing sugar / castor sugar
1/4 tsp salt
1/2 tsp vanilla essence
1 tsp rum
1 egg

Plain/Butter dough
125g cake flour
1/4 tsp baking powder
1 tsp orange zest

Chocolate dough
115g cake flour
10g cocoa powder
1/4 tsp baking powder
1 tsp orange zest


1. Cream butter, salt and sugar till light and fluffy. Then add in vanilla essence, rum and egg and cream till smooth and well combined.
2. Divide butter mixture into 2 equal portions.
3. Stir plain dough into 1 portion of the butter mixture and chocolate dough into the other portion.
4. Blend each dough in its mixing bowl till a dough can be formed. Put each dough into a freezer/plastic bag and pat it into a rectangular shape of about 6 - 8 mm in thickness. Chill the 2 doughs for one hour.
5. Follow the steps as in the pictures below.
6. Bake at 180 - 190C for 20 - 25 minutes or till the golden brown colour you desired.

While manipulating the dough, if the dough is too soft, send it to the refrigerator to be chilled. Maybe you have to do it for every steps as in the picture 'cos the weather in SG is warmer.

You don't have to use my recipe for this cookie. You can use any cookie recipe that you like.

Below are the step by step guide of doing this cookie:


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