Checkerboard Biscuit | How to make Checkerboard Biscuit

4.5 from 4 reviews
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By Radhika Chhabra
Created on 30th May 2016
  • Checkerboard Biscuit, How to make Checkerboard Biscuit
Checkerboard Biscuitby Radhika Chhabra
  • Checkerboard Biscuit | How to make Checkerboard Biscuit (30 likes)

  • 4 reviews
    Rate It!
  • By Radhika Chhabra
    Created on 30th May 2016

About Checkerboard Biscuit

You will always ask for more! This recipe is inspired from 'Yummy Tummy'.

Checkerboard Biscuit is one dish which makes its accompaniments tastier. With the right mix of flavours, Checkerboard Biscuit has always been everyone's favourite. This recipe by Radhika Chhabra is the perfect one to try at home for your family. The Checkerboard Biscuit recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Checkerboard Biscuit is 60 minutes and the time taken for cooking is 30 minutes. This is recipe of Checkerboard Biscuit is perfect to serve 4 people. Checkerboard Biscuit is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Checkerboard Biscuit. So do try it next time and share your experience of cooking Checkerboard Biscuit by commenting on this page below!

  • Prep Time60mins
  • Cook Time30mins
  • Serves4People
Checkerboard Biscuit

Ingredients to make Checkerboard Biscuit

  • All purpose flour 1- 3/4cup
  • Sugar- 3/4cup
  • Unsalted butter - 150 gms soft
  • Cocoa powder - 2 tbsp
  • Vanilla essence - 1 tbsp
  • Salt - a pinch
  • Milk - 1 to 2 tbsp

How to make Checkerboard Biscuit

  1. Take butter, sugar and vanilla in a bowl and cream it.
  2. Add in flour, salt and mix well. Add in milk and knead a soft dough.
  3. Divide it into equal portions, add cocoa in one dough and knead well.
  4. Now cover the dough with plastic wrap and chill in the fridge until firm.
  5. Take the dough and cut each one into two portions.
  6. Take one portion and roll it into a rectangle, take each dough and roll it like the same size of the first one.
  7. Now take vanilla rectangle, brush it with little water, place the chocolate rectangle on the top and brush again with water, place vanilla rectangle over it. Cover the whole thing with plastic wrap and chill until firm.
  8. Now remove it from the fridge and brush with water, place another strip, make sure the alternative colours are stacked. Repeat this.
  9. Now wrap and chill for 30 minutes.
  10. Now cut into squares and arrange it on the baking sheet which is lined with parchment . Bake this for 15-17 minutes in a preheated oven at 170 degree C.
  11. Take it out from the oven and let it cool.
  12. Store it in an airtight container. Serve with milk.
My Tip: Over-baking would result to hard cookies.

Reviews for Checkerboard Biscuit (4)

Veena Kaliaa year ago
yummy
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Shoba Bharathraja year ago
Baked to perfection :)
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Neha Setha year ago
looking yummy!! Radhika pls clear my confusion i have to bake on microwave mode or convection mode.
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Harmandeep Kaura year ago
Yummy-Yummy, thanks for sharing the recipe :)
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