These eggless, vanilla and cocoa flavoured checkerboard cookies are light, buttery and perfect for tea time or special occasions. Though they look complicated, these tender cookies are absolutely easy to make than they look and the checkerboard pattern creates a dazzling effect.

INGREDIENTS:

100 g Powdered Sugar

150 g Unsalted Butter

250 g All purpose flour

1 tablespoon Cocoa powder

1 teaspoon Vanilla Extract

A pinch of Salt

INSTRUCTIONS:

In a large bowl, using an electric beater, beat the butter first and then add powdered sugar and beat until light and fluffy.

Add vanilla extract and give a good mix. Then add the flour and salt, mix to combine well using hands or spatula.

Divide the dough in half. Add cocoa powder to one half and knead until it is combined well.

Individually form them into an inch and a half square rectangular stick and wrap the prepared dough in a plastic wrap. Keep it in freezer for 10 min to set.

MOLDING:

Slice each dough lengthwise into 3 pieces. Swap the middle dough. Then slice each set lengthwise into 3 pieces and swap the middle dough again. (slightly defrost if they are too hard)

Wrap in plastic wrapper again and keep it in freezer for 10 min.

Pre heat the oven to 375 F or 200 C.

Slice the dough into 5mm or 0.2 inch thick. Arrange them on a cooking paper and bake for 15 min.

Cool the cookies and serve with hot tea or coffee.