Checkerboard Cookies (Biskut Dam Ketupat)
Equipment
- Oven
Ingredients
- 400 g plain flour
- 30 g corn flour
- 250 g salted butter room temperature
- 150 g sugar
- 1 egg
- 1 tsp baking powder
- 25 g cocoa powder
- 1 tsp coffee powder optional
Instructions
- Mix 1 teaspoon hot water with 1 teaspoon instant coffee. Set aside. You can omit this if you do not want to use coffee in your bake. The purpose of adding coffee is to enhance the cocoa flavour.
- Combine plain flour, corn flour and baking powder.
- Whisk butter and sugar until light and fluffy.
- Add egg and continue whisking.
- Add flour mixture and fold until it forms into a soft dough.
- Weigh the dough. Divide it into 2 portions.
- Add cocoa powder to one portion and mix thoroughly.
- Roll cocoa dough into a square of about 2 cm thickness. Wrap with cling sheet and refrigerate for at least 30 minutes until dough is firm.
- Do the same with the white dough.
- Once the dough is firm, remove it from the refrigerator.
- Cut into strips of 1cm.
- Arrange the cocoa dough alternately with the white dough to form a checkered cube.
- Wrap with cling sheet and refrigerate again.
- Freeze for 10 minutes.
- Remove from freezer, unwrap it and slice the cookie dough.
- Arrange the sliced cookie dough on a lined tray.
- Baked in a preheated oven at 180°C for 25 minutes. The baking time may differ with different oven so do check your cookie from time to time.
- Cool the cookies on cookie tray. Store in an airtight container.
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