Checkerboard Cookies

Recipe

Ingredients
Plain dough:
80g unsalted butter (cold butter)
60g icing sugar
1/4tsp salt
20g egg
1/4tsp vanilla paste
130g plain flour
15g corn flour

Cocoa dough:
80g unsalted butter (cold butter)
60g icing sugar
1/4tsp salt
20g egg
110g plain flour
20g corn flour
15g cocoa powder

Steps:
Plain dough:
1. Sift flour, salt and corn flour together, set aside.
2. Cream butter and icing sugar until light and fluffy.
3. Slowly beat in egg until well combined.
4. Fold in flour mixture into Step 3 and mix to form a soft dough.
5. Wrap up dough and rest in fridge for half an hour.

Cocoa dough:
1. Sift flour, cocoa powder salt and corn flour together, set aside.
2. Cream butter and icing sugar until light and fluffy.
3. Slowly beat in egg until well combined.
4. Fold in flour mixture into Step 3 and mix to form a soft dough.
5. Wrap up dough and rest in fridge for half an hour.

Assemble:
1. Remove both dough from fridge and place each of them on a grease proof paper. (floured grease proof paper)
2. Roll it individually into rectanglar about 0.5cm thick, try to shape both dough about the same size.
3. Transfer plain dough onto cocoa dough by flipping the grease proof paper which has the roll out plain dough.
4. With a rolling pin, roll it slightly to make them stick together.
5. Wrap up the cookies dough and chill in the fridge for an hour till harden.
6. Remove cookies dough and cut into long strip of the same thickness.
7. Arrange them as you prefer.
8. Wrap up the cookies dough again and chill in the fridge for an hour till harden.
9. Remove cookies dough and cut into slices about 0.4cm thick.
10.Preheat oven to 180C.
11.Arrange cookies dough on a greased tray.
12.Bake in a preheated oven for 12-14mins until slightly firm.
13.Cool cookies on wire rack and store in an airtight containers.