Checkerboard cookies portrait

Published Mar 31, 2022 at 06:23am ET

Speaking of checkerboard cookies, its not difficult, just need to cross two colors of dough. But the steps of "rolling dough of the same thickness and size, covering, refrigerating, slicing, folding, freezing and slicing" sound like a huge project. When youre tired of eating a kind of biscuit, youll try your best to enrich the taste of the biscuit. For example, the combination of original flavor and cocoa flavor, or change to the taste of wipe tea, coffee, strawberry powder and so on. Dont mention that beautiful colored food always makes people happy and can eat several more pieces.

Food Material List

1 butter 160g
2 Powdered sugar 120g
3 Egg 1
4 Low gluten powder 300g
5 Vanilla essence 3G

Operational steps

1 Vanilla dough material
160 G butter, 300 g low gluten powder, 120 g Sugar powder, 3 G vanilla essence, 1 egg
2 Chocolate dough material
80 g butter, 3 drops vanilla essence, 60 g Sugar powder, 130 g low gluten powder, 25 g eggs, 20 g cocoa powder
3 Make vanilla dough first, whisk naturally softened butter with sugar powder evenly, and do not need to be whipped.
4 Add beaten eggs and continue beating evenly.
5 Continue to add vanilla extract and stir well.
6 Sift in the low-gluten powder by stages, then turn it over with a silica gel scraper.
7 Rub it into a ball with your hands, wrap it in a fresh-keeping film and let it sit for a while.
8 Then make chocolate dough and whisk together the butter and sugar powder, which are also naturally softened. No need to whisk.
9 Add beaten eggs and continue beating evenly.
10 Continue to add vanilla extract and stir well.
11 Sift in low-gluten powder and cocoa powder separately. First mix with silica gel scraper.
12 Rub it into a ball with your hands, wrap it in a fresh-keeping film and let it sit for a while.
13 Then take half of the vanilla dough and roll it into a rectangle about 1 cm thick (the other half of the vanilla dough for wrapping)
14 Roll the chocolate dough into a rectangle about 1 cm thick.
15 Brush the vanilla patch with a layer of egg juice (egg juice outside the formula)
16 Brush the chocolate patches on the vanilla patches with the egg liquid, press them a little to make them stick together, and freeze them in the freezer for half an hour until they are hard and tangible.
17 When frozen, remove and cut into uniform strips
18 Brush a long cross section with egg juice as a binder
19 Place another cross section of the strip on the long strip of the egg juice. The black on the top is facing the yellow on the bottom, and the yellow on the top is facing the black on the bottom. The color should be misopened.
20 Then lay a layer of fresh-keeping film on the table. Place a small amount of the remaining vanilla dough in the middle and press it slightly flat, then cover it with a fresh-keeping film. Roll the rectangular face with a rolling pin.
21 Roll well and tear off the top preservative film, brush a layer of egg juice (besides the ingredients). Place the two sides in front of it in the middle of the rectangular face of the egg juice.
22 Wrap the dough, remove the excess dough, and freeze it in the refrigerator for about 30 minutes until the dough freezes hard enough to cut.
23 Take out the hard dough and cut it into 0.5 cm thick pieces with a knife.
24 Cut and place in a greasy paper baking pan, put in a preheated oven with 180 degrees above and below fire, bake for one or tow centimeters or so until the edge of the biscuit turns golden, then it can be cooked and eaten, sealed and preserved.
25 Completion
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