Chocorange Checkerbox Cookies

Though they look complicated, these cookies are easy to make if you use a ruler. To ensure an even design, measure the strips of dough carefully. The dough can be made a day or two in advance and refrigerated.

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 cocoa dough
2 tbsp cocoa powder
1 oz grounded almonds
½ tsp vanilla essence
2 tbsp milk

For the orange dough

2 tbsp fresh orange juice
¼ tsp orange rind

Beat margarine and butter for a few minutes.Add in sugar and beat until batter is smooth and fluffy.Add the egg yolk and beat further.Sieve all the dry ingredients together.Fold in the dry ingredients in the butter batter.Divide the dough into two parts.

One part mix in with vanilla essence and grounded almonds.Mix warm milk with cocoa powder into the dough.Knead nicely until the dough is incorporated with the cocoa powder.Wrap dough and place on a baking sheet in the freezer.

Meanwhile,take the second dough and add fresh orange juice and orange rind .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 is 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.Dust with icing sugar before serving.

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