Name: Checkerboard Cookies recipe by Kartikeya Mishra at BetterButter
Prep time: 80 min
Cook time: 15 min
Total time: 95 min
Yield: 15
Ingredients: For Vanilla Dough:; 200 grams all purpose flour(maida); 1 teaspoon vanilla essence; 80 grams caster sugar; 115 grams butter(salted); 2 teaspoons condensed milk; For Chocolate Dough:; 200 grams all purpose flour(maida); 2 teaspoons condensed milk; 80 grams caster sugar; 115 grams butter(salted); 2-3 tablespoons cocoa powder; Other Ingredients:; 3 teaspoons water; 1 teaspoon corn flour

Ingredients Serving: 15

For Vanilla Dough:
200 grams all purpose flour(maida)
1 teaspoon vanilla essence
80 grams caster sugar
115 grams butter(salted)
2 teaspoons condensed milk
For Chocolate Dough:
200 grams all purpose flour(maida)
2 teaspoons condensed milk
80 grams caster sugar
115 grams butter(salted)
2-3 tablespoons cocoa powder
Other Ingredients:
3 teaspoons water
1 teaspoon corn flour

Instructions

For vanilla dough, In a bowl, cream butter and sugar until light and fluffy. Add condensed milk, vanilla and apf(maida) and knead the dough. Form a log shape and cover and keep in the refrigerator for 20 minutes.
For chocolate dough, repeat the above process and just add cocoa powder and 1 teaspoon water. Keep it in the fridge for 20 minutes.
After 20 minutes, knead both the dough separately. Roll vanilla dough into 2cm width and about 1cm thickness. Cut into 3 equal parts. Repeat the process with the chocolate dough.
Prepare a watery paste of corn flour and water.
Cut both the doughs into three strips. Alternate them. Keep one strip of chocolate then a vanilla strip and then again a chocolate strip. And another with vanilla-chocolate-vanilla applying corn flour mix in between.
Keep it in the fridge for 1 hr. After an hour, cut both the dough again into three equal strips.
Again alternate them to make the checkerboard pattern. Cut into cookies of 1cm width.
Preheat the oven at 160C. Bake the cookies for 15 minutes and voila! Your checkerboard cookies are ready!

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