Another checkerbox cookies but this time with candy flavour.The flour that you add depends on how easily you can handle the dough.Its not necassary for you to use up the whole 10oz flour for this cookies.Make sure you freeze the dough in the fridge before moulding into checkerbox.
Ingredients
5 oz margarine
21/2 oz butter
10 oz flour
8 oz caster sugar
1 oz milk powder
1 oz cornflour
1 egg yolk
½ tsp baking powder
For the candy dough
2 tbsp grounded desiccated coconut
½ tsp pink colouring
½ tsp rose essence
For 2nd dough½ tsp vanilla essence
Method:
Beat margarine and butter for a few minutes.Add in sugar and beat until batter is smooth and fluffy.Add in egg yolk and beat further.Sieve all the dry ingredients together.Fold in the dry ingredients into the butter batter.Divide the dough into two parts.
One part mix in with rose essence and grounded desiccated coconut.Add colouring .Knead the dough until coloring and desiccated coconut is well incorporated .Wrap dough and place on a baking sheet in the freezer.
Meanwhile,mix in vanilla essence in the second dough.Freeze it as we done for the first part.
When the dough is firm,remove and lay down on a rolling surface.Make sure there are flour on the surface.Roll until about 1.25cm width is achieved.Cut into 10 in long stripes.Do the same with the second dough.Make sure the length and width of both dough are the same.Stack the layers,turning every other strips so top faces down and bottom faces up,to produce the checkerboard effect.Then refreeze it again.Make sure you refreeze all the checkerbox dough ,It would be easier later to cut it into 1/4in thick slices.
Preheat oven to 180C, use a greased flat pan when baking cookies.Bake for 10-15mins.The baking time depends on how thick the cookies are.Leave some space for the cookies to expand.
Thanks for visiting!
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Ingredients
5 oz margarine
21/2 oz butter
10 oz flour
8 oz caster sugar
1 oz milk powder
1 oz cornflour
1 egg yolk
½ tsp baking powder
For the candy dough
2 tbsp grounded desiccated coconut
½ tsp pink colouring
½ tsp rose essence
For 2nd dough½ tsp vanilla essence
Method:
Beat margarine and butter for a few minutes.Add in sugar and beat until batter is smooth and fluffy.Add in egg yolk and beat further.Sieve all the dry ingredients together.Fold in the dry ingredients into the butter batter.Divide the dough into two parts.
One part mix in with rose essence and grounded desiccated coconut.Add colouring .Knead the dough until coloring and desiccated coconut is well incorporated .Wrap dough and place on a baking sheet in the freezer.
Meanwhile,mix in vanilla essence in the second dough.Freeze it as we done for the first part.
When the dough is firm,remove and lay down on a rolling surface.Make sure there are flour on the surface.Roll until about 1.25cm width is achieved.Cut into 10 in long stripes.Do the same with the second dough.Make sure the length and width of both dough are the same.Stack the layers,turning every other strips so top faces down and bottom faces up,to produce the checkerboard effect.Then refreeze it again.Make sure you refreeze all the checkerbox dough ,It would be easier later to cut it into 1/4in thick slices.
Preheat oven to 180C, use a greased flat pan when baking cookies.Bake for 10-15mins.The baking time depends on how thick the cookies are.Leave some space for the cookies to expand.
Thanks for visiting!
Rate this recipe:
Hi, your recipe sounds wonderful!
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This looks so cute and delicious. :)
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