Chess Cookies
Overview
A few days ago, during the Qingming Festival holiday, my daughter was going out for a picnic, so she made some bread biscuits. This checkerboard biscuit was my favorite. I made a baking sheet and almost ate it before I even went out.
Tags
Ingredients
Steps
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Cut the butter into small pieces and soften at room temperature. Divide into two portions and put them into a mixing bowl.
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Add 60 grams of powdered sugar respectively and beat until thick and white.
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Add the egg mixture in portions, beating each time until completely absorbed.
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For one portion, make 160 grams of low flour, add 1 gram of salt and sift; for one portion, make 150 grams, add 10 grams of cocoa powder, add 1 gram of salt and sift, put them into two butter bowls and mix well.
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Form into a smooth dough, put into a plastic bag and refrigerate for 20 minutes.
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Take out the sheets and roll them into about 0.7cm, cut off the irregular edges around them, roll them out again and cut them again. Wrap in cling film and refrigerate until dough becomes hard.
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Spread egg wash between the two pieces and stick them together.
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Cut into strips of about 1cm and brush the gaps with egg wash.
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Stagger the colors, stack them crosswise, add egg liquid to the joints, and tap all four sides on the countertop to make them stick more tightly.
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It should be made into slices about 1cm thick.
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Arrange evenly on baking sheet.
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Preheat the oven to 170 degrees, middle rack, and bake for about 15-20 minutes.
