Flowing Checkerboard Cookies

Flowing Checkerboard Cookies are easier to bake than the Checkerboard Cookies. As checkerboard Cookies are generally made with measurements and take time to cook while you don't need much precision for cooking the Flowing version. Last but not the least taste wise both are same. I will suggest that instead of getting daunted by the measurements involved in making perfect Checkerboard Cookies, we can start with Flowing Checkerboard Cookies.

Ingredients-

1. All pupose flour (Maida) - 2 cup 
2. Butter soft - 150 gm
3. Sugar Powder - 200 gm
   
4. Salt - 1 Pinch
5. Cocoa Powder - 2 tsp
6. Vanilla Essence- 2 tsp
7. Milk for kneading the dough

Method of Preparation-

1. Take a bowl, add butter and sugar. Whisk it with electric beater or hand beater until butter and sugar mixture forms a cream texture. 
   
2. Add all purpose flour in this cream texture and whisk it till it becomes crumb texture. You can see the below picture to understand the crumb texture.
   
3. Add 2-3 spoon milk and knead it to a soft dough and divide it into two approximately equal parts. Add milk slowly as per the requirement for kneading. 
   
4. Take one part of the two and add cocoa powder and knead with milk. If you added more milk be mistake then you can add bit of more cocoa to absorb it.
   
5. Now wrap both the parts with plastic wrap and keep it in fridge for 30 minutes. You can see the brown dough in the picture below is after wrapping and the white dough is before wrapping.
   
   
   
6. After 30 minutes take the both pieces out and divide them in 2 parts each. All the four parts should be of approximately similar size.
   
7. Take one part of white dough, cover it with plastic wrap and roll it with rolling pin. Keep it side.
8. Repeat the same process with one part of brown dough and place it over the already rolled white dough to make it 2 layer.
   
9. Now again roll the second white dough as per step 7 and place it over the brown dough in the previous step as third layer.
10. Again roll the brown dough and keep it on the top of white dough and make it 4 layer.
    
11. Cut the edges to make rectangular shape and the roll the excess edges in any shape or size of your choice. you can also use cookie cutter for your choice of shape.
12. Again wrap the layered dough with plastic wrap and chill in fridge for 20 minutes.
    
13. Now take the layered dough out of fridge and cut it in four equal parts. Keep one part over the other such that the brown side and white side are alternate as shown in picture below.
    
    
    
    
    
14. Plastic wrap the layers together and chill it for 10 minutes. After taking out from the freezer, again cut the layered dough in pieces and keep them in baking tray as shown below
    
15. Preheat the oven at 170 deg C and bake the cookies for 15 minutes. Don't forget to put the excess edge rolled earlier in step 11 along with the cookies.
    
16. After baking take them out , let the cookies cool so that they can achieve desired texture.
17. Once cooled keep the cookies in airtight container. Serve them as royal snacks. These cookies will be loved by both children and elders alike.
    

Tips

1. This is easier way to cook the checkerboard cookies instead of precision based cutting.
2. While cutting the dough in layers instead of sliding the knife, cut by pressing the knife in the dough. Also use the butter knife.