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We hope you got insight from reading it, now let’s go back to checkerboard cookies (eggless & whole wheat flour) recipe. You can have checkerboard cookies (eggless & whole wheat flour) using 17 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Checkerboard Cookies (Eggless & Whole Wheat Flour):
- Prepare For Vanilla Dough
- You need 1/2 Cup whole Wheat flour
- Use 1/4 Cup oil (olive or any flavourless or melted ghee)
- Use 1/4 Cup sugar
- You need 1/4 tsp baking powder
- Prepare 1/2 tsp Vanilla essence
- Provide 2-3 tbsp milk
- Use 1 pinch salt
- Use For Chocolate Dough
- Take 1/4 Cup whole Wheat flour
- Provide 1/4 Cup unsweetened cocoa powder
- Use 1/4 Cup oil (olive or any flavourless or melted ghee)
- Provide 1/4 Cup sugar
- You need 1/4 tsp baking powder
- Use 1/2 tsp Vanilla essence
- Get 2-3 tbsp milk
- Provide 1 Pinch salt
Instructions to make Checkerboard Cookies (Eggless & Whole Wheat Flour):
- ● Sift flour, baking powder & salt. Keep aside. - ● Blend oil, sugar, milk & vanilla essence till smooth and' creamy (I used blender here). - ● Now mix everything in a bowl to make a soft and' smooth dough.
- ● Sift flour, cocoa powder baking powder & salt. Keep aside. - ● Blend oil, sugar, milk & vanilla essence till smooth and' creamy (I used blender here). - ● Now mix everything in a bowl to make a soft and' smooth dough
- Square each batch of dough into a rectangular block. Cover it tightly with foil and' keep it in the freezer for 30 mins.
- Now take out both the dough. Cut each block into desired & equal size strips for checkering (instead of cutting I made round strips and' later combined to make square shape by pressing it)
- Start alternating the pieces with chocolate and vanilla. I took 5 vanilla and 4 chocolate strips to make 3x3 checkerboard pattern…refer the pic.
- Apply 1-1 drop of milk in-between the strips if they r not sticking together.
- Square it off and press together, careful to keep the square shape, but making sure the logs hold together. You don’t want gaps in between the strips. Then keep the final block for 30 minutes in freezer.
- Now cut it into 1/4 inch thick slices and place on greased pan. Bake it at 180°C in a preheated oven for 15-20 mins.
- Once cooled, store in an airtight container.
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