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Sunday, 15 April 2012

B&W Chequered Biscuits

"B&W Chequered Biscuits"

Ingredients: Will make around 20 cookies

150 gm butter
75 gm icing sugar
pinch of salt
200 gm plain flour
25 gm cocoa powder
1 small egg white

  • Preheat the oven to 190*C for ten minutes before baking.
  • Lightly oil 3-4 baking trays or sheets
  • Place the butter and icing sugar in a bowl and whisk till light and fluffy
  • Add salt and gradually add flour and keep mixing. Make a firm dough.
  • Cut the dough in half. In half dough and knead it with cocoa powder. 
  • Wrap both the portions of dough seperately in clingfilm and chill for 2 hours
  • Divide each dough into 3 portions. Roll out the portions into long roll and arrange these rolls on top of each other to form a chequeboard design, sealing them with egg white.
  • Wrap again in clingfilm and chill for an hour
  • Cut the dough rolls into 1/4 inch thick slices so that when you turn them they resembles chequered cookies. Bake for 10-15 minutes. 
  • Serve when cool. Store in an air tight container.

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