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Ingredients

Dough I

120 gm Fat ( butter / margarine / Vanaspati )

58 gm Icing Sugar ( Powdered sugar)

1/2 no Egg

160 gm Refined flour

15 gm Cocoa Powder

Method

1. Cream the fat with the sugar and with the slow addition of the egg, a little at a time

2. Once creamed well, Add in the flour sieved with the cocoa powder

3. Rest the dough for 15 mins

Dough II

150 gm Fat

75 gm Powdered sugar

1/2 no Egg

250 gm Refined flour

Salt - a pinch

Method

1. Cream the fat with the sugar and with the slow addition of the egg, a little at a time

2. Once the mixture is creamed well, Add in the flour sieved with the salt

3. Rest the dough for 15 mins

Procedure to make check cookies

1. Roll out the 1 st cookies dough to a thickness of 2 cm and put on a wide tray

2. Glaze the sheet with egg wash and cover it with a rolled out sheet of dough 2 of the same thickness 2 cm

3. Repeat it twice, Rolling out the dough and glazing it with egg wash so that it sticks evenly to the layers rolled out

4. After layering it rest it in the chiller for 1 hour and then cut them into 4 cm thick plots and then cut them into individual rectangular cookie

5. Bake them at 175℃ till light brown colour

Chef Ve