Egg-less Checkerboard Cookies

 Ingredients

For the Vanilla Cookie Dough

• 200 gm Plain flour / maida
  
• 120 gm Butter Conditioned
• 80 gm Icing Sugar
• 40 gm Curd
• 5 ml / 1 tsp Vanilla Essence

For the Chocolate Cookie Dough

• 180 gm Plain Flour / maida
  
• 120 gm Butter Conditioned
• 80 gm Icing Sugar
• 40 gm Curd
• 15 gm Cocoa powder

Instructions

• Using paddle attachment in a stand mixer combine conditioned butter and sugar in machine until blended. If using hand blender use the stir or fold setting. Or you can even mix using a normal spatula.
• Add curd in stages and combine everything well.
• Add the flour. Combine everything well. 
• Make a dough and give it a rectangular shape and freeze for 15-20 mins until hard enough to handle.
• Roll it into 20x16 cm. And then divide it into 8 strips of 2cm each.
• Follow the same procedure for chocolate cookie dough except sift the flour and cocoa powder before adding.
• Refer the video for layering technique
• Bake in a preheated pressure cooker for 18-22 mins and if in oven then bake in a preheated oven at 180°C for 12-15 mins.

Notes:

1. Do not cream the butter and sugar, we just need to blend it.
2. Press the layers really well with each other. IF not then you will be left with some gaps in between the cookies.
3. Use double pan method to bake cookies and biscuits.
4. If you have a flame based gas, then you might take around 16-18 mins to bake these cookies. I have an induction based gas and it took me exactly 20 mins to bake them.

 

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