Checkerboard Cookies
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
20
- Ingredients
- ¾ cup butter
- ⅔ cup light brown sugar
- 1 tsp Baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 large egg
- 2 cups all-purpose flour (plus extra for dusting)
- 2 Tbsps water
- ¼ cup cocoa powder
- 1 Tbsp sugar
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
2.
Beat together the butter and brown sugar in a mixing bowl until light and fluffy.
3.
Add the baking powder, vanilla, salt, egg, 175g|1 1/2 cups flour and the water and beat until blended.
4.
Place half the dough in another bowl and stir in the remaining flour.
5.
Mix the cocoa into the dough in the mixing bowl.
6.
Roll out the plain dough on a floured surface, about 1/8" thick. Cut out rounds with a 7cm|3" round cookie cutter.
7.
Cut out a triangle on each side of the rounds using a small triangular cutter.
8.
Place the rounds on the baking trays, about 4mm|1/4" apart.
9.
Roll out the cocoa dough and cut out triangles, using the same sized cutter.
10.
Fit the cocoa triangles into the plain rounds to make two-tone cookies.
11.
Sprinkle lightly with sugar and bake for 12-15 minutes until golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
