Gluten-Free Butter and Chocolate ‘Checkerboard’ Cookies Recipe

Butter and Chocolate ‘Checkerboard’ Cookies

These #eggless Checkerboard cookies may seem like a lot of work, but what if i told you these are the easiest cookies I have ever baked and not only this, the flavour is fantastic and doesn’t taste glutenfree atall. They taste very much like the regular maida biscuits. The ingredients used and very basic, flour, sugar, butter and chocolate powder.. I am sure you must have all these ingredients in your pantry already, so let’s bake these this evening. 🙂

Prep Time: 30 mins

Cooking  Time: 10-12 minutes (different ovens take different time)

What Ingredients Do You Need to Make Butter and Chocolate Cookies Recipe

We use only 4 ingredients to make this Butter and Chocolate Cookies.

• GF all purpose flour (Maida) : 1 cup
• Icing sugar or very fine sugar: 1/2 cup
• Butter @Room Temperature: 1/2 cup
• Chocolate Powder: 2 tbsp

How to Make Butter and Chocolate Cookies Recipe

1. You need room temperature butter. To this add sugar and whisk using a hand whisk or a hand blender/stand mixer, till it becomes very soft and lightweight.
   
2. Add flour. Do not add all at once, divide the flour into 3 parts and slowly add them to the sugar-butter mixture. Mix them properly, make sure there are no lumps. Do not whisk, you need to MIX them using a spatula.
   
3. Now make a dough. This will form a nice soft dough.
   
4. Divide the dough- 1. for the white part, 2. for the dark ‘chocolate’ part.
   
5. Take one-half of the dough, add the chocolate powder. Knead the powder nicely so that the white dough becomes brown. You may need a few drops of milk while mixing.
   
6. So now you have a white dough and a brown ‘chocolate’ dough.
   
7. Cling film them separately and refrigerate them for 15 mins. This will harden the dough making them easier to work with later.
   
8. After  15 mins, take the dough out and make very small balls. For example, if you are making a cookie with 6 squares, then you need 3 white and 3 brown dough balls.
   
9. For 3 white- 3 brown checkered cookies: place 1 Brown-1 White ball next to each other. Make sure they are touching each other. Make another row: 1 White-1 Brown ball, again make sure they are touching each other. Now you will have 4 balls all next to each other and touching each other. Press the balls gently so that they all flatten and look more like a biscuit. You need to make a clean rectangle shape, so from all 4 sides (top, bottom, left and right) use a  knife to shape them into clean lines. ( I will be uploading the images soon so that it gets easier for you to understand).
   
10. Preheat the oven @180C
    
11. Bake for 10-12 minutes on the middle rack. Take them out, let them cool down, now they are ready to serve.
    Find flourless cookie recipe here.
    Food Styling and Photography credit, Theheartland.in

Gluten-Free Butter and Chocolate ‘Checkerboard’ Cookies Recipe

Recipe by Khushboo

Servings

3

servings

Prep time

30

minutes

Cooking time

12

minutes

Total time

42

minutes

Ingredients

• GF all-purpose flour (Maida): 1 cup

• Icing sugar or very fine sugar: 1/2 cup

• Butter @Room Temperature: 1/2 cup

• Chocolate Powder: 2 tbsp

Directions

• You need room temperature butter. To this add sugar and whisk using a hand whisk or a hand blender/stand mixer, till it becomes very soft and lightweight.
• Add flour. Do not add all at once, divide the flour into 3 parts and slowly add them to the sugar-butter mixture. Mix them properly, make sure there are no lumps. Do not whisk, you need to MIX them using a spatula.
• Now make a dough. This will form a nice soft dough.
• Divide the dough- 1. for the white part, 2. for the dark ‘chocolate’ part.
• Take one-half of the dough, add the chocolate powder. Knead the powder nicely so that the white dough becomes brown. You may need a few drops of milk while mixing.
• So now you have a white dough and a brown ‘chocolate’ dough.
• Cling film them separately and refrigerate them for 15 mins. This will harden the dough making them easier to work with later.
• After  15 mins, take the dough out and make very small balls. For example, if you are making a cookie with 6 squares, then you need 3 white and 3 brown dough balls.
• For 3 white- 3 brown checkered cookies: place 1 Brown-1 White ball next to each other. Make sure they are touching each other. Make another row: 1 White-1 Brown ball, again make sure they are touching each other. Now you will have 4 balls all next to each other and touching each other. Press the balls gently so that they all flatten and look more like a biscuit. You need to make a clean rectangle shape, so from all 4 sides (top, bottom, left and right) use a  knife to shape them into clean lines. ( I will be uploading the images soon so that it gets easier for you to understand).
• Preheat the oven @180C
• Bake for 10-12 minutes on the middle rack. Take them out, let them cool down, now they are ready to serve.