Chocolate Squares

I am very happy. The reason is, this recipe has been selected in the top 5 recipes for the contest in manjulaskitchen. I just couldn't believe it. After I read about the contest in Priya's blog, I thought of participating in the November contest. The theme was eggless cookies. I have prepared this cookies already so thought of doing it again for the contest. I saw this recipe in a book bought long ago. Baker’s Fiesta by Sangeetha Khanna. It came out lovely. Please vote for me if you like this recipe.Vote here.


Sugar (powdered)-120gm
Baking powder-1/4tsp
Cocoa powder(sieved)-2tbs
Drinking Chocolate-1tbs
Vanilla essence-1/2tsp
Chocolate essence-1/4tsp
Cashewnut chopped-1/2cup


  1. Beat butter and sugar until creamy.
  2. Sieve flour and baking powder. In a bowl add the flour, butter mixture, curd and vanilla essence.
  3. Knead it into a soft dough.
  4. Divide the dough into two. Divide one half into two quarters.
  5. On a rolling board keep a butter paper and place the half dough portion and roll it into a square. Keep it aside.
  6. Mix cocoa powder, drinking chocolate and chocolate essence to one quarter dough and mix well. If dough is too dry add 1tbs curd to make it soft.
  7. On a butter paper roll both vanilla and chocolate dough into squares separately.
  8. Cut them into 10 equal strips.
  9. On the previously rolled square sprinkle chopped cashew.
  10. Then place the 5 chocolate and 5 vanilla strips alternately.
  11. Cut the other 10 strips to small squares.
  12. Place the squares so that the cookie dough resembles an interlaced pattern.
  13. Chill for 10 minutes.
  14. Cut to desired shapes.
  15. Preheat oven to 200C
  16. Bake cookies for 20 minutes.
  17. After 20 minutes remove from oven and transfer to wire mesh to cool.
  18. Cookies are always very soft when you take them out of oven. Do not panic.
  19. They become crispy once cooled. Store in airtight container.
Photo Tutorial:

Cream sugar and butter
Add the creamed sugar and flour with  curd, baking powder and vanilla
Prepare a soft dough and divide as shown
To one quarter add cocoa, drinking choc powder and choc essence
Prepare a smooth dough
Roll the 1/2 portion into a square
Sprinkle a layer of cashew
Roll the choc dough into a square and cut it to strips
Do the same to the vanilla quarter
Place the stips alternately on the cashew layer
Cut the remaining strips to squares
Place them to form an interlaced pattern
Refrigerate the finished square
Cut them into small squares
Arrange on a baking tray and bake

Serve and Enjoy

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