Try these crunchy Traditional Checkerboard Cookies. Have fun making these fun checkerboard cookies for your next party. This is a great opportunity to play with your cooking and impress your guests. Click here for full recipe.

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Ingredients
Instructions

Traditional Checkerboard Cookies

Cake & Cookie
Home Baking
Raya
Asian
Chinese
Cake

Have fun making these fun checkerboard cookies for your next party. This is a great opportunity to play with your cooking and impress your guests.

1 hr

20 cookies

Ingredients

    Add to shopping list

    Instructions

    • Mix the Emborg Unsalted Butter and sugar together with a mixer until well combined.

    • Add the vanilla and lemon extract, and gradually add the flour while mixing at low speed.

    • Place the dough onto a clean surface and knead for 2 minutes. Divide the dough into two equal portions.

    • Sprinkle cocoa powder over one of the dough portions. Knead the dough until well mixed.

    • For each dough portion, place it between 2 sheets of cling wrap or baking paper. Use a rolling pin to shape each dough into 18 cm squares, about 1 cm thick. With a sharp knife, slice each square to 2 cm-wide long strips.

    • Preheat the oven to 175 °C and line a baking tray with baking paper.

    • Place plastic wrap on the work surface. Place 1 white dough strip between 2 strips of chocolate dough strips on the plastic. Mix egg and water and brush it on the top and in between the strips. Press the strips together gently.

    • Add the second layer by alternating the colours and brush with the egg wash. Repeat again to finish the third layer with 2 chocolate strips and 1 white strip. Wrap the dough log in plastic.

    • Place in the fridge for 30 minutes.

    • Slice each cookie log into 5–6 mm thick slices and place them on the lined baking tray. Bake for 10–12 minutes. Remove from the oven and place the cookies on a wire rack until completely cooled.

    Serve the festive cookies with your favourite drinks.

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    emborg
    1 hr
    20 cookies

    Traditional Checkerboard Cookies

    Have fun making these fun checkerboard cookies for your next party. This is a great opportunity to play with your cooking and impress your guests.
    Traditional Checkerboard Cookies - Emborg Singapore


    20 cookies

    Ingredients

      Add to shopping list

      Instructions

      • 1. Mix the Emborg Unsalted Butter and sugar together with a mixer until well combined.

      • 2. Add the vanilla and lemon extract, and gradually add the flour while mixing at low speed.

      • 3. Place the dough onto a clean surface and knead for 2 minutes. Divide the dough into two equal portions.

      • 4. Sprinkle cocoa powder over one of the dough portions. Knead the dough until well mixed.

      • 5. For each dough portion, place it between 2 sheets of cling wrap or baking paper. Use a rolling pin to shape each dough into 18 cm squares, about 1 cm thick. With a sharp knife, slice each square to 2 cm-wide long strips.

      • 6. Preheat the oven to 175 °C and line a baking tray with baking paper.

      • 7. Place plastic wrap on the work surface. Place 1 white dough strip between 2 strips of chocolate dough strips on the plastic. Mix egg and water and brush it on the top and in between the strips. Press the strips together gently.

      • 8. Add the second layer by alternating the colours and brush with the egg wash. Repeat again to finish the third layer with 2 chocolate strips and 1 white strip. Wrap the dough log in plastic.

      • 9. Place in the fridge for 30 minutes.

      • 10. Slice each cookie log into 5–6 mm thick slices and place them on the lined baking tray. Bake for 10–12 minutes. Remove from the oven and place the cookies on a wire rack until completely cooled.