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Checkerboard Cookies (Pic & Recipe)

 
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Sat Mar 26, 2005 2:35 pm    Post subject: Checkerboard Cookies (Pic & Recipe) Reply with quote



Ingredients:
100g butter (room temperature)
70g icing sugar / castor sugar
1/4 tsp salt
1/2 tsp vanilla essence
1 tsp rum
1 egg

Plain/Butter dough
125g cake flour
1/4 tsp baking powder
1 tsp orange zest

Chocolate dough
115g cake flour
10g cocoa powder
1/4 tsp baking powder
1 tsp orange zest

Method:

1. Cream butter, salt and sugar till light and fluffy. Then add in vanilla essence, rum and egg and cream till smooth and well combined.
2. Divide butter mixture into 2 equal portions.
3. Stir plain dough into 1 portion of the butter mixture and chocolate dough into the other portion.
4. Blend each dough in its mixing bowl till a dough can be formed. Put each dough into a freezer/plastic bag and pat it into a rectangular shape of about 6 - 8 mm in thickness. Chill the 2 doughs for one hour.
5. Follow the steps as in the pictures below.
6. Bake at 170 - 180C for 20 - 25 minutes or till the golden brown colour you desired.

Notes:
While manipulating the dough, if the dough is too soft, send it to the refrigerator to be chilled. Maybe you have to do it for every steps as in the picture 'cos the weather in SG is warmer.

You don't have to use my recipe for this cookie. You can use any cookie recipe that you like.









Last edited by Florence on Sun Mar 27, 2005 10:18 am; edited 1 time in total
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Gina
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Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Sat Mar 26, 2005 4:20 pm    Post subject: Reply with quote

Florence

so clever! thanks for taking the time to do this step by step process.

coffee
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Florence
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Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Sun Mar 27, 2005 10:20 am    Post subject: Reply with quote

Hi Gina and Puspha,

My pleasure!

Hope the step by step guide is clear enough for everyone who wishes to make this cookie.

Pictures speak a thousand words right?
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hellodolly
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Joined: 01 Dec 2004
Posts: 56

PostPosted: Mon Mar 28, 2005 9:04 am    Post subject: Reply with quote

Florence,
The consistency of your rolled out pastry VERY EVEN. How do u do that? I always have problems with this!! -K
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Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Mon Mar 28, 2005 11:05 am    Post subject: Reply with quote

Kirsten wrote:
Florence,
The consistency of your rolled out pastry VERY EVEN. How do u do that? I always have problems with this!! -K


Hi Kirsten,

I put my dough in a freezer bag and roll it into a rectangular shape of about 1cm thickness(use a ruler to measure) then use the back of a knife to tidy the edges of the dough. Everything is done with the dough in the freezer bag. For the second piece of dough I do the same and measure it against the first dough so that both pieces are of the same size.

Otherwise, there is a kind of rolling pin with different sizes of rings to handle the thickness of pastry. Couldn't find this kind of rolling pin in HK though, would like to have one of this!
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hellodolly
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Joined: 01 Dec 2004
Posts: 56

PostPosted: Mon Mar 28, 2005 2:17 pm    Post subject: Reply with quote

[quote="Florence"]
Kirsten wrote:
I put my dough in a freezer bag and roll it into a rectangular shape of about 1cm thickness(use a ruler to measure) then use the back of a knife to tidy the edges of the dough. Everything is done with the dough in the freezer bag. For the second piece of dough I do the same and measure it against the first dough so that both pieces are of the same size.

Otherwise, there is a kind of rolling pin with different sizes of rings to handle the thickness of pastry. Couldn't find this kind of rolling pin in HK though, would like to have one of this!


I know which rolling pin u are talking about - yeah, that one looks very handy indeed. Measure manually huh....wow :lol:
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pusiva
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Joined: 09 Mar 2005
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PostPosted: Thu Apr 07, 2005 4:30 am    Post subject: Reply with quote



Last edited by pusiva on Wed Nov 23, 2005 7:43 pm; edited 1 time in total
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5173
Location: Singapore

PostPosted: Thu Apr 07, 2005 6:55 am    Post subject: Reply with quote

puspha

beautiful Razz just curious..anyone gamed to do this rainbow colour? coffee red, brown, yellow green
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Florence
Kitchen Hand


Joined: 22 Oct 2004
Posts: 437
Location: Hong Kong

PostPosted: Thu Apr 07, 2005 9:44 am    Post subject: Reply with quote

pusiva wrote:
Baked them last weekend but not as beautiful as yours, Florence Smile



Wow! You made it!

Did you use my cookie recipe? How's the taste?
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dewitan
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Joined: 21 Feb 2006
Posts: 196
Location: Singapore

PostPosted: Sat Apr 01, 2006 10:27 am    Post subject: Reply with quote

hmmm I'm confused... should I use icing sugar or castor sugar for this recipe? Anybody knows???
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Sally
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Mon Apr 17, 2006 5:23 pm    Post subject: Reply with quote

Florence

I tried this recipe on Good Friday. It was good. Not sure if it was the type of flour I used or ... but I found the chocolate dough drier than the butter dough. How can I make the chocolate dough as soft as the butter dough?
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dewitan
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Joined: 21 Feb 2006
Posts: 196
Location: Singapore

PostPosted: Mon Apr 17, 2006 9:59 pm    Post subject: Reply with quote

Linda. Did you use icing sugar or castor sugar to make this?
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Sally
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Linda
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Joined: 07 Jan 2006
Posts: 319
Location: Singapore

PostPosted: Tue Apr 18, 2006 10:02 am    Post subject: Reply with quote

Sally

I used icing sugar since I have a lot of it (bought it for my sugar paste figurines).
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