I have become a regular Cookie Baker now, I bake them almost every week. In fact, these days I have started experimenting a lot with them😉 This week tried some artistic cookies in Checkerboard, Pinwheel and Leopard Print Designs😄
But designer cookies doesn’t mean a compromise on health factor at my home. These are super yum and super healthy as they are made with 100% whole wheat flour, almond flour and butter. Moreover, they are free from any kind of baking powder and baking soda.
I am sharing the recipe for Pinwheel and Checkerboard cookies in the same post as there is no difference in recipe but only difference is in designing. While, for Leopard print cookies I have made another post, as there were some additional steps involved in making them.
- 1 & 1/2 cup whole wheat flour
- 1/4 cup almond flour(ground almonds)
- 1/4 cup cocoa powder
- 3/4 cup butter
- 1/2 cup powdered sugar
- A pinch of salt
- Little milk if required (to make the cookie dough)
If you wish to make both the designs(Pinwheel and checkerboard like me, just double the quantities of all the ingredients)
- First of all cream butter and sugar with the help of a whisk, till the butter is pale and fluffy
- Add the flour and salt and mix well
- Now knead the dough a little by hands, if you feel the need add little milk to combine the dough. The dough should be soft and well combined and should not be very crumbly. If it is very crumbly and falling apart again and again, that means the dough needs some moisture.
- Now divide the dough in two equal proportions. And take one portion and add almond powder to it and combine very well and keep aside
- Take the other portion of the dough and add cocoa powder and combine that also very well. You can add some milk if it is getting drier by adding cocoa.
For Checkerboard follow these steps:
- Take the cocoa dough and roll it in a rectangle of about 9 inch width and quarter-inch thick. And cut it in three equal size strips(so every strip is 3 inches in width)
- Do the same with almond dough
- Now club these strips of both the dough in alternate colors. Like one cocoa dough strip between two almond dough strips and one almond dough strip between two cocoa dough strips. Brush them with little water before putting on each other, this will help them in sticking.
- Wrap them in butter paper or foil and keep in fridge for half an hour
- After half hour take them out and cut each of them in three strips again
- And place them in alternate order once more. Brushing with water before keeping the other strip over one
- Again wrap and keep in fridge for half hour
- Finally, take out of the fridge. Cut them in quarter-inch thick Cookies and bake in a preheated oven at 170 degrees for 12-15 minutes till the sides are golden.
For Pinwheel follow these steps:
- Roll the almond dough in a thin large rectangle shape on a butter paper and keep aside
- Then roll the cocoa dough also in a thin rectangle shape of the same size as almond dough rectangle. Roll both of them on a butter paper as it will make the next steps easier
- Now, very carefully take the cocoa dough rectangle with its butter paper and keep it over the almond dough rectangle, and remove the butter paper slowly
- Now you have a two colored rectangular dough, start rolling this slowly like a Swiss roll by holding the butter paper from the base
- Roll it completely and wrap in the same butter paper and keep in fridge for half hour
- Take it out and cut cookies and line them on a baking tray
- Bake in a preheated oven at 170 degrees for 12-15 minutes till the sides are golden
Cool and store in airtight container.will be good for up to 4 weeks😊