Eggless Checker Board Cookies Recipe
A vegetarian Continental recipe with -3/4 all purpose flour (maida), cocoa powder, sugar. Ready in 2h 15m, serves 6.
Curated byLucas Dubois🇫🇷
Instructions
16 steps- 1
To begin making the Eggless Checkerboard Cookies Recipe first, sieve all purpose flour and keep it ready
-3/4 all purpose flour (maida)(1 cup) - 2
In another bowl add butter and sugar and give it a good whisk
sugar(3/4 cup)butter(1/2 cup) - 3
Now add vanilla essence and salt to the mixture and give it a good mix
vanilla extract(1/2 teaspoon)salt(1/4 teaspoon) - 4
To this mixture add the all purpose flour and mix them well
-3/4 all purpose flour (maida)(1 cup) - 5
Add a tablespoon of milk and combine them
milk(2 tablespoon) - 6
Divide the dough into 2 equal parts , add cocoa powder in one portion and mix them well till the cocoa is incorporated into the dough add a little milk if the dough is too dry
cocoa powder(3 tablespoon)milk(2 tablespoon) - 7
Roll the white dough into a rectangle shape about 4-inches thick, do the same with the chocolate dough and cut the uneven sides
- 8
Brush some water on the rolled white dough and place the rolled chocolate dough and press them gently
water - 9
Cover the dough with cling wrap and refrigerate for 1/2 hour
- 10
Cut strips in equal size and make squares out of them
- 11
Take 2 square pieces one white and other brown and stick them by brushing some water on the side
water - 12
Repeat this for all the squares and make by brushing water so that they stick together
water - 13
Cover it with cling wrap and refrigerate for about to half an hour to 1 hour
- 14
Preheat the oven to 350 F and line parchment paper on a cookie sheet
- 15
Slice the cookie about 1/4 inch thick, place them by leaving some gap in betweenBake the cookies at 350 F for 10 - 15 mins till you see some light brown corners
- 16
Cool the Checkerboard cookies in cooling rack and serve with a glass of Mango Tofu smoothie for evening snack during tea time
Rate this recipe
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Eggless Checker Board Cookies Recipe
A vegetarian Continental recipe with -3/4 all purpose flour (maida), cocoa powder, sugar. Ready in 2h 15m, serves 6.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
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Ingredients Checklist
Directions
16 steps- 1
To begin making the Eggless Checkerboard Cookies Recipe first, sieve all purpose flour and keep it ready
-3/4 all purpose flour (maida)(1 cup) - 2
In another bowl add butter and sugar and give it a good whisk
sugar(3/4 cup)butter(1/2 cup) - 3
Now add vanilla essence and salt to the mixture and give it a good mix
vanilla extract(1/2 teaspoon)salt(1/4 teaspoon) - 4
To this mixture add the all purpose flour and mix them well
-3/4 all purpose flour (maida)(1 cup) - 5
Add a tablespoon of milk and combine them
milk(2 tablespoon) - 6
Divide the dough into 2 equal parts , add cocoa powder in one portion and mix them well till the cocoa is incorporated into the dough add a little milk if the dough is too dry
cocoa powder(3 tablespoon)milk(2 tablespoon) - 7
Roll the white dough into a rectangle shape about 4-inches thick, do the same with the chocolate dough and cut the uneven sides
- 8
Brush some water on the rolled white dough and place the rolled chocolate dough and press them gently
water - 9
Cover the dough with cling wrap and refrigerate for 1/2 hour
- 10
Cut strips in equal size and make squares out of them
- 11
Take 2 square pieces one white and other brown and stick them by brushing some water on the side
water - 12
Repeat this for all the squares and make by brushing water so that they stick together
water - 13
Cover it with cling wrap and refrigerate for about to half an hour to 1 hour
- 14
Preheat the oven to 350 F and line parchment paper on a cookie sheet
- 15
Slice the cookie about 1/4 inch thick, place them by leaving some gap in betweenBake the cookies at 350 F for 10 - 15 mins till you see some light brown corners
- 16
Cool the Checkerboard cookies in cooling rack and serve with a glass of Mango Tofu smoothie for evening snack during tea time
Rate this recipe
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