Checkered Biscuits!. Cover work surface with plastic wrap. This is an easy cookie recipe that looks impressive, but is simple and fun to make! These egg free vanilla and chocolate flavored Checkerboard Cookies are light and buttery. They are perfect for tea time or special occasions. For the base biscuit mixture, combine the butter, cheese and egg yolk in a food processor to form a soft dough.

Slicing & Baking the Checkerboard Cookies : Remove one log of checkerboard cookies from the fridge and remove the plastic/cling film. I love the checkers so much that I had to break out the chess pieces for the photo. The dark checkering here is a chocolate espresso dough, and the light is a basic vanilla dough, and I really love eating the two together like this. You can have Checkered Biscuits! using 11 ingredients and 16 steps. Here is how you cook it.

Ingredients of Checkered Biscuits!

You need of For the Vanilla Dough:.
Prepare 1/2 cup of - Softened Butter.
It's 1/3 cup of - Sugar.
Prepare 1 tsp of - Vanilla Extract.
You need 1 1/4 cup of - All Purpose Flour.
You need of For the Chocolate Dough:.
It's 1/2 cup of - Softened Butter.
You need 1/3 cup of - Sugar.
You need 2 tbsp of - Cocoa Powder.
It's 1 1/4 cup of - All Purpose Flour.
Prepare 1 tbsp of - Milk (only if it's too crumbly).

Radhika pls clear my confusion i have to bake on microwave mode or convection mode. Sieve the flour into a mixing bowl. In a large bowl, cream butter, confectioners' sugar and salt until blended. Roll into a ball and place on a greased baking tray.

Checkered Biscuits! instructions

Start by making the vanilla dough. Cream together the butter and sugar until smooth. Add in the vanilla and mix. Gradually add in the flour, and mix until it forms a dough..
In another bowl, make the chocolate dough by once again creaming the butter and sugar. Add in the cocoa powder and combine. Gradually add the flour and mix..
NOTE: the chocolate dough may be crumbly and hardly coming together, if that's the case add in the 1 tbsp milk to easy things up. If your dough came together nicely, then there is no reason for the milk..
Cover both doughs with cling film and chill in he fridge for 15 mins..
Roll out the vanilla dough and cut it out into a 7x7 inch square..
Do the same thing with the chocolate dough..
Now cut each of the squares into 3 equal strips..
Stack one of the chocolate strip in between two vanilla dough strips..
And one vanilla in between to chocolate strips.
Now cut both of them in halves and join with the opposite one to form something like this:.
Chill this for about 30 mins in the refrigerator.
Preheat the oven to 180 C degrees.
Line a large baking tray with parchment paper..
Start cutting the dough into thin slices (makes 30 each).
Place the baking tray in the oven for about 10 mins or until the cookies are golden brown.
Leave to cool and enjoy!!!! :).

Repeat with the rest of the. Eggless Checkerboard Cookies with goodness of vanilla and chocolate. These simple buttery cookies will be a fun addition to your holiday cookie tray! Eggless Checkerboard Cookies have a bit of both vanilla and chocolate so that you don't have to choose one. Stir the milk and vanilla together in a small bowl.