"Hello! This is Easy Baking with Gom's : )
This baking session features a visually appealing gift-worthy treat-checkered cookies that are fun to make due to their square shape! As you follow along, creating these might seem challenging because of the steps, but the detailed instructions provided should make it easy. Sometimes, complexity makes things simpler! Besides, there's a satisfying feeling in getting those patterns just right, hehe. These cookies have a universally likable taste, making them a popular choice as gifts.
| Measurements |
Paper cup = Standard 180ml paper cup size
Spoon = Standard disposable spoon size
Oven - Preheat for 15 minutes, bake at 170°C for 15 minutes
Air fryer - Preheat for 5 minutes, bake at 150°C for 12 minutes, flip and bake for an additional 3 minutes
[ Cocoa Checkered Cookies ] (Makes 30-35 cookies)
Unsalted butter 100g
1 egg, use 1.5 spoons (40g)
1/2 teaspoon salt (2g)
1/3 cup sugar (40g)
2/3 cup powdered sugar (40g)
Base dough - 1 cup + 2 tablespoons cake flour (20g)
Chocolate dough - 1 cup + 1 tablespoon cake flour (10g)
+ 3 teaspoons cocoa powder (10g)
[ Matcha Checkered Cookies ] (Makes 30-35 cookies)
Unsalted butter 100g
egg (40g)
1/2 teaspoon salt (2g)
1/3 cup sugar (40g)
2/3 cup powdered sugar (40g)
Base dough - 1 cup + 2 tablespoons cake flour (20g)
Matcha dough - 1 cup + 1 tablespoon cake flour (10g)
+ 2 teaspoons matcha powder (8g)
*The egg used here is a combined yolk and white.
*You can add vanilla extract if desired.
*Sugar substitution is not recommended.
*Cake flour can be replaced with all-purpose flour.
*Powdered sugar can be replaced with regular sugar.
*Storage *
Store in an airtight container with silica gel at room temperature.
If stored at room temperature, they will keep well for up to 2 weeks.
For long-term storage, keep them in the freezer.
*Packaging *
7.5cm square containers
9x9cm adhesive clear packaging bags (from Daiso)
Stickers (from Daiso)
Frequently Asked Questions *
1.Can I reduce the amount of sugar?
Reducing sugar can affect the crispiness of the cookies. Reduce it by a maximum of 10%.
2.Can I use cold butter?
Using cold butter makes it hard to mix and whip. Soften it slightly for better handling.
3.Can I use cold eggs?
Using cold eggs might cause incomplete mixing and separation. Use eggs at room temperature.
4.What if the dough becomes sticky?
Add a small amount of cake flour and re-knead. Be cautious not to over-knead to avoid toughness.
5.The dough is too dry and won’t stick together!
Add a bit more egg to bring the dough together.
6.Too much oil is coming out of the cookies.
Ensure the butter isn't too melted when making the dough. Refrigerate it before shaping if it's too soft.
7.The cookies spread too much and lose their shape!
If the dough is too soft, chilling it in the freezer briefly before baking helps retain the shape.
8.The cookies have a strong flour smell!
If undercooked, they might smell and be moist. Increase baking time by 1-2 minutes for a crispy finish."
Hope that helps!