These cuties are fun to make, lovely to look at, and delicious to eat.
I made a classic combination of bitter cocoa and sweet vanilla in a single cookie. But these cookies can be flavoured with any extracts you have handy. Why not try vanilla with butter scotch or caramel? And your cookie pattern doesn’t have to be checker (I just love the look). You can get creative and come up with any combination of patterns/flavours.
All ingredients should be at room temperature.
- 150 g butter
- 70 g icing sugar
- 200 g bread flour, sifted
- pinch of salt
- 1/2 teaspoon natural vanilla extract
- 60 g cocoa powder, sifted
- optional: 1/2 tsp of your favourite extract
- 1 egg white
In a bowl using a mixer, beat butter and icing sugar until light in colour and fluffy.
Add flour with salt in 3-4 stages to the batter and mix well after each addition.
Divide the dough into 2 equal parts; Add vanilla to the one part. Add cocoa powder to the other part (plus any extract that you may be using) and knead to combine well.
Wrap separately the two parts dough in a plastic wrap and chill for minimum 1-2 hours or until ready for the next step.
After chilling take light part of the dough out and divide into 3 equal parts. From each into a roll of equal size. Repeat with the dark part of dough. Hint: the dough is easiest to work with when it’s cold because the butter is hardened so while forming rolls for one part of dough, keep the prepared part in the fridge to prevent it from softening.
When all 6 rolls are ready, arrange them into an alternating checker pattern sealing their sides with egg white. Wrap the dough in a plastic wrap and cool in the fridge for 1 hour.
After cooling, cut the dough into 5 mm thick cookies and place on a baking sheet.
Bake at 190º C/375º F for 10-15 min (watch closely!). Let cool on the pan to room temperature before handling – they will fall apart if you try to handle them when warm.
Original recipe form this book.