Simple checkerboard cookies

Overview

The beginning of a hard-working life—delicious and fluffy checkerboard biscuits

Prepare ingredients, vanilla dough: 50g butter, 100g flour, 40g sugar, half a whole egg; chocolate dough: 50g butter, 85g flour, 15g cocoa powder, 40g sugar, half a whole egg; a small amount of egg white is used as a binder, just take a small amount from the egg.
Beat 50g butter and 40g sugar with a whisk until white and fluffy, add two drops of vanilla essence and mix well
Sift in 100g of flour and mix well with a spatula
Add half of the whole egg liquid and mix into a dough
Shape into a rectangular shape and wrap in plastic wrap
Chocolate dough: 50g butter and 40g sugar, beat until white and fluffy
Sift in 85g flour and 15g cocoa powder and mix well
Add half of the whole egg mixture and mix into a dough
Shape it into a rectangular shape, wrap it in plastic wrap, and put the two portions of dough into the freezer for 30 minutes
After 30 minutes, take it out of the refrigerator and cut it lengthwise into three equal parts
Spread a small amount of egg white and fold the dough alternately
Cut into thirds lengthwise again
Coat with egg white, stack them alternately, wrap in plastic wrap, press the dough tightly with your hands, and put it in the freezer for 15 minutes
Cut into about 1cm thick slices and bake in the oven at 170 degrees Celsius for 15 minutes
Complete
It's soft and has a charming aroma, perfect for party snacks. I hope you all like it