EGGLESS CHECKERBOARD COOKIES
 
 
Ingredients
  • ¼ cup (55g) butter, softened
  • ¼ cup icing sugar
  • 1 cup all-purpose flour
  • 3 tbsp + 1 tbsp milk, divided
  • 1 tbsp cocoa powder
Instructions
  1. In a bowl, add softened butter and icing sugar. Whisk it till it’s light, fluffy and pale in colour.
  2. ⁠Then add flour and 3 tbsp milk and form it into a smooth dough.
  3. ⁠Divide the dough into 2 equal halves. Add in cocoa powder and 1 tbsp milk into one half of the dough.
  4. Divide both the doughs further into two halves and roll them into rectangular logs of equal length. (Approx. 3-4 inches)
  5. ⁠Carefully brush some milk on one side and top of the vanilla log and place it next to the chocolate log using milk as a glue. Then, place the second vanilla log over the chocolate log and place the second chocolate log over the vanilla log. This should form a checkerboard pattern.
  6. Carefully cling wrap the entire thing and freeze for 15-20 mins.
  7. Preheat the oven at 180 degrees celsius for 10 mins.
  8. ⁠Cut the cookie log with a sharp knife into equal thickness and lay them on a baking tray lined with parchment paper. This will yield around 10 cookies.
  9. ⁠Bake the checkerboard cookies for 13-15 minutes. Let them cool completely before serving or storing.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-checkerboard-cookies/