Easy Pandan Checkerboard Cookies (Biskut Dam Pandan)
Course: Cookies
Cuisine: Asian Fusion
Prep Time: 20 minutesminutes
Cook Time: 10 minutesminutes
Chill the dough:: 2 hourshours
Total Time: 2 hourshours30 minutesminutes
Servings: 40small cookies
Calories: 52kcal
Author: Marvellina
Learn how to make soft and buttery checkerboard cookies (biskut papan dam) with a flavor of vanilla and pandan in one. A Step-by-step guide is included to ensure you can replicate this at home.
Combine flour with salt. Set aside. Place butter and sugar in a mixing bowl. I use a standmixer fitted with a paddle attachment. Cream butter and sugar until combined and light in color, about 2 minutes over medium speed
Add the yolks and continue to mix for another minute. Reduce the speed to low and add the flour mixture to combine. Don't overmix. Scrape the side of the bowl halfway if needed
Divide the dough into two equal portions. Add pandan essence to one dough and combine. Add vanilla extract to the other and combine
Shaping:
Shape each dough into a log, about 8 inches long and 1 1/2 to 2 inches tall. I use a dough scraper to help me shape the log as sharp as possible. Make shape the other dough into similar size too
Wrap each dough in cling wrap and put on a flat surface like a baking sheet or a plate and refrigerate for at least 1 hour. I actually put them in the freezer for 1 hour and they are easier to work with
Use a very sharp knife to cute each dough into half. So now you have 2 green dough logs and 2 vanilla dough logs. Turn the cut side up and brush with egg white. Stack each dough with a different color on top (refer to photos above for visual). The egg white acts as a glue here
Then cut each log into half again. Turn the cut side up and brush with egg white again. Stack each dough with the opposite color (to resemble checkerboard pattern). You two ends may not be as neatly aligned, but don't worry, we will trim those off later. Wrap the two logs again in cling wraps and refrigerate for another hour
Trim and bake:
Preheat oven to 350 F (180 C). Line a baking sheet with parchment paper. Remove the dough logs from the fridge and trim off the uneven part with a very sharp knife. Cut the log into about 1/4-inch thick cookies and place on a baking sheet. Leave about 2 inches in between them to allow a bit of spreading. They shouldn't spread too much
Bake in the preheated oven for about 10 minutes or until the bottom of the cookie (the vanilla dough) is lightly golden brown. Let them cool on the pan for about 1 minute and then remove to a cooling rack to let them cool down completely before storing
Storing:
Cookies can be store in an air-tight container for about 4-5 days. For longer storage, transfer the baked cookies to a freezer bag, push all the air out and seal the bag. They can be kept frozen for about one month
You can also freeze the dough logs for about 3 months and simply cut them into 1/4 inch slices and bake. They may need a minute or two extra time to bake into lightly golden brown at the bottom