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Special occasions deserve to go with the perfect meal

Checkerboard Cookies (Gluten Free)

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producto
  • 15 minutes active + 1 hour refrigeration

  • 30 minutes

  • Medium

  • 12

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Ingredients

Vanilla Dough:

¾ cup P.A.N. Pre-cooked White Cornmeal

¾ cup rice flour

7 tablespoons butter

½ cup sugar

1 teaspoon vanilla extract

½ teaspoon salt

2 tablespoons whole milk

1 egg yolk

 

Chocolate Dough:

¾ cup P.A.N. Pre-cooked White Cornmeal

½ cup rice flour

¼ cup cocoa powder

7 tablespoons butter

½ cup sugar

2 tablespoons whole milk

1 egg yolk

1 teaspoon vanilla extract

½ teaspoon salt

Preparation

Vanilla Dough:

  1. In an electric mixer, cream the butter and sugar until smooth and fluffy. Add the egg yolk, milk and vanilla extract.
  2. Gradually add the P.A.N. Pre-cooked White Cornmeal, rice flour and salt until thoroughly combined. Place the dough on a table to finish combining. Shape the dough into a square and wrap in plastic wrap. Refrigerate for 30 minutes.

Chocolate Dough:

  1. In an electric mixer, cream the butter and sugar until smooth and fluffy. Add the egg yolk, milk and vanilla extract.
  2. Gradually add the P.A.N. Pre-cooked White Cornmeal, rice flour, cocoa powder and salt until thoroughly combined. Place the dough on a table to finish combining. Shape the dough into a square and wrap in plastic wrap. Refrigerate for 30 minutes.

Assembling the cookies:

  1. Roll out each dough separately into approximately 10-inch squares. Cut the vanilla dough lengthwise into 3 equal strips. Do the same with the chocolate dough.
  2. Place a strip of the vanilla dough on the table, place a strip of chocolate dough on top and, lastly, another strip of vanilla to create a block. Repeat the process beginning this time with a strip of chocolate dough, then a strip of vanilla dough and, lastly another strip of chocolate.
  3. Once the blocks are created, cut them lengthwise into 3 strips. Assemble another block alternating the remaining strips. A strip of chocolate/vanilla/chocolate then a strip of vanilla/chocolate/vanilla and ending with another strip of chocolate/vanilla/chocolate. Make a block with the remaining strips of vanilla and chocolate dough.
  4. Tightly wrap the blocks in plastic wrap and refrigerate for 30 minutes.
  5. Preheat the oven to 355ºF. Cut the cookies into ½-inch sheets and place them on baking trays.
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