Dominos

banner

Preparation info

  • Makes

    40 to 50

    Cookies
    • Difficulty

      Medium

Appears in

Growing Up In A Nonya Kitchen

Growing Up In A Nonya Kitchen

By Sharon Wee

Published 2012

  • About

Aunty Paddy insists on Van Houten cocoa powder, which seems appropriate considering that Van Houten was the first company to produce processed cocoa. The dough is similar to that for daisies, except that cocoa is added for flavour and contrast in making the checkered appearance of the dominos.

Ingredients

  • 250 g or 9 ounces butter
  • 230 g or 8 ounces ground or castor sugar
  • 2 egg yolks
  • 1 egg white
  • 1 teaspoon vanilla essence
  • 500 g or 1 pound 2 ounces flour
  • 8 tablespoons cocoa powder, Van Houten brand

    Method

    1. Mix butter, sugar, egg yolks, egg white and vanilla by hand.
    2. Add the flour and knead.
    3. Remove two-thirds of the dough and knead in the cocoa powder.
    4. Chill the two batches of dough in the refrigerator for a few hours. Thaw for 10 to 20 minutes before using.
    5. Preheat oven to 150 to 180 degrees C or 300 to 350 degrees F.
    6. Line a cookie sheet with parchment paper.
    7. Dust some flour on a table surface and a rolling pin. Roll the first batch of dough (plain) flat into a thickness of 0.75 cm or 1/3 inches. Cut into 4 long strips, each about 1 cm or 1/2 inch thick.
    8. Clean the table surface and rolling pin. Dust some flour once again. Roll the second batch of dough (cocoa) flat into a thickness of 0.75 cm or 1/3 inches. Cut into 5 long strips, each about 1 cm or ½ inch thick.
    9. To assemble and produce checkered cookies, the base layer should start with a base white strip in between two cocoa strips. The second layer should alternate such that a cocoa strip is now between two base white strips. The top layer should be a base white strip in between two cocoa strips again.
    10. Make sure that the strips are bound tightly together to form a large squared strip comprised of the nine strips. Wrap and chill for at least an hour.
    11. Remove from the refrigerator. Use a sharp knife to slice through the strip, about 1 cm or ½ inch thick. To prevent the dough from sticking to the knife blade, dip the knife in a glass of cold water after each slicing.
    12. Place the cookies on the cookie sheet. Bake in the oven for 20 minutes or less until crisp.