Checkerboard, Yin yang and Zebra Stripe Cookies Recipe Video

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseTaste
MethodDish
VegetarianMain Ingredient

Ingredients

 Flour130 Gram, sieved (White colour ingredients)
 Butter75 Gram, at room temperature (White colour ingredients)
 Icing sugar55 Gram (White colour ingredients)
 Salt1 Pinch (White colour ingredients)
 Egg yolk1 Large (White colour ingredients)
 Vanilla extract1 Tablespoon (White colour ingredients)
 Cocoa powder20 Gram (Black colour ingredients)

Nutrition Facts

Serving size: Complete recipe

Calories 1361 Calories from Fat 605

% Daily Value*

Total Fat 69 g106%

Saturated Fat 41.8 g208.9%

Trans Fat 0 g

Cholesterol 346.4 mg

Sodium 280 mg11.7%

Total Carbohydrates 168 g56%

Dietary Fiber 10.1 g40.6%

Sugars 56.6 g

Protein 20 g40.7%

Vitamin A 41.8% Vitamin C

Calcium 8.5% Iron 51.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Preheat oven to temperature of 350 degrees.

MAKING
2) To make the white dough, add 75 gram butter to 130 gram flour, 55 gram icing sugar, pinch of salt and half egg yolk. Mix lightly.
3) Add the vanilla extract, knead and cover with cling wrap. Set aside.
4) To make the black dough, mix together 80 grams of flour with 60 grams of butter, 40 grams icing sugar, a pinch of salt and half egg yolk. Mix lightly.
5) Add the vanilla extract and cocoa powder. Knead the ingredients together. Cover with cling wrap and set aisde for few minutes.
6) Uncover the black and white doughs and then make 2 black pieces and 1 white pieces of dough, about 104 grams each. Put in the fridge for an hour.
7) In the meantime, you can make a cookie cutter with which to make yin yang cookies with the help of a pieces of metal taken from a tea light, in case you do not have an appropriate cutter already.
8) Take the doughs out of the fridge and shape the white dough into a block of 11cm x 4 cm x 2 cm. Cut into two blocks.
9) Shape each half of the chocolate dough into a log, about 1 1/2 inches in diameter and 8 to 9 inches long. Rolling it in a piece of wax paper on the counter will help make it smooth.
10) Place the doughs on the counter, on a piece of cling wrap, and use the cookie cutter to make a ying-yang shape (one side with black dough and one with white).
11) Place the unbaked cookies on a baking dish lined with baking paper and insert one ark chocolate chip into the vanilla side and one white chocolate chip into the dark side.
12) Bake in the preheated oven for 10-12 minutes, till the cookies have puffed.
13) Remove the cookies from the oven and let them sit at room temperature for 15-20 minutes.

SERVING
14) Serve the cookies as and when preferred. These make a delicious snack and go really well with tea, coffee and even sweetened milk.
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