Dessert, Menu, Snack / May 21, 2020 October 14, 2020 / By eatwkriss
Since Hari Raya Aidilfitri is just around the corner, I was searching up for some kuih raya to make. I finally settled on these Vegan Checkerboard Cookies (also known as Biskut Dam) because they just look so fun !
If you didn’t know, Hari Raya Aidilfitri is a day of celebration after the end of the Muslim fasting month, Ramadan. It’s a really big event here in Malaysia. The Muslims usually balik kampung (travel back to their hometowns), invite loved ones to their homes, enjoy each other’s company and eat a lot of good food !
Sadly due to Covid-19, we have to celebrate Hari Raya differently this year 🙁 which brings me to these cookies. They’re a fun way to pass the time, delicious to munch on and (BONUS) great for gifting !
The 5 ingredients you’ll need to make these cookies:
- coconut oil
- sugar
- non-dairy milk. I tested both coconut milk and soy milk, and they worked well.
- all-purpose flour
- cocoa powder to give out chocolate dough a dark rich colour
- and an optional ingredient, vanilla extract
Tips and tricks to get those perfect squares:
- Form both doughs into equal 3 x 3 x 9 cm cuboids. You want the chocolate and vanilla squares to have the same size. I prefer to mould my dough into blocks then slice them into equal strips rather than roll the dough out. It’s easier that way IMO.
- Use items with flat surfaces to ensure that the sides of the dough are straight (I used a dough scraper and a knife). DON’T try to use your hands to form the dough, you’ll end up with uneven cookies.
- Your dough should have the right texture. If your dough is too wet, it won’t hold it’s shape. If your dough is too dry, it might crack and crumble apart as you assemble the cookies. Refer to my recipe instructions for more pointers.
- Practice makes perfect ! I had to test these cookies a few rounds to get decent-looking squares haha, but these tricks I’ve learned along the way will definitely help you out.
This batch is a little too brown for my liking because I left my kitchen for too long haha. I had to settle with these but I’m sure you guys are capable of making even more beautiful checkerboard cookies !
Hungry for more? Try out my other baking recipes !
- Classic Sandwich Loaf Bread (Vegan + Oil-Free!)
- Vegan Onde-Onde Cake
- Vegan Dragon Fruit Black Sesame Buns
If you made theseVegan Checkerboard Cookies, let me know by leaving a comment and rating below, or tag me on Instagram@eatwkrissand#eatwkrissso that I can see your amazing recreations !
5-Ingredient Vegan Checkerboard Cookies (Biskut Dam)
eatwkriss
Learn how to make these 5-ingredient Vegan Checkerboard Cookies ! They're fun to make, great for gifting to loved ones and delicious as a teatime snack.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Resting Time 1 hr 30 mins
Total Time 2 hrs 5 mins
Course Dessert, Snack
Cuisine Asian, Malaysian
Servings 30 cookies
Equipment
Hand-mixer
Ingredients
- ⅓ cup coconut oil solid
- ¼ cup sugar
- 1 tbsp non-dairy milk
- 1 cup all-purpose flour
- 1 tbsp cocoa powder
- ½ tsp vanilla extract (optional)
Instructions
In a large mixing bowl, combine solid coconut oil and sugar with a hand-mixer until the sugar is fully incorporated into the oil.*
Add in the non-dairy milk and mix to combine.
Sift in the flour and mix until just combined. Use a spatula to test the texture of the dough; when pressed firmly, the dough should hold together well.**
Divide the dough into two bowls. In one bowl, mix vanilla into the dough (optional). In the second bowl, sift in cocoa powder and combine with hand-mixer. Make sure the cocoa powder is well incorporated, otherwise you'll end up with white streaks in your chocolate dough.
Transfer vanilla dough onto some plastic wrap and mould into a 3 x 3 x 9 cm cuboid. Don't worry if it isn't perfect, you can adjust the shape later on. Repeat with the chocolate dough, then let both rest in the refrigerator for 1 hour.
After 1 hour, unwrap the blocks of dough and slice each block into 9 equal strips. Then start to rearrange and layer them; white-black-white at the bottom, black-white-black in the middle and white-black-white at the top. The second dough will be the opposite, starting with black-white-black at the bottom, and so on.
Cover the two blocks of dough with plastic wrap and let rest in the refrigerator for 30 minutes.
After 30 minutes, remove the plastic wrap and gently cut the dough into 0.5 cm thin slices. Arrange neatly on a parchment-lined baking tray and bake in a preheated oven at 180°C for 15-18 minutes. Keep an eye on them because they shouldn't brown too much (like how mine turned out haha).
Let cool on baking tray for 5 minutes and transfer to a wire rack to cool. Enjoy with coffee, tea or more non-dairy milk !
Notes
*If the weather is warm and your coconut oil starts to melt, pop the whole bowl into the fridge for a few minutes then try mixing it again. It should cream together better now.
**If the dough is too dry, add in more non-dairy milk 1 tsp at a time. If it is too wet, add in more flour (try not to add more than 1/4 cup as that would affect the end result).
Recipe adapted from daridapur
Keyword chocolate, vanilla
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