Some types of baked goods stand out and are remembered for their unique character, mood, and soul. For which they immediately and for a long time become favorites. Chessboard shortbread cookies are one of those. Sweet, cute, cozy, meditative, and extremely enjoyable to cook. And it tastes great! Loose, tender, moderately sweet, with vanilla aroma and chocolate bitterness. Homemade homemade. If I bake it, I cook a double portion of dough and freeze half of it in the form of semi-finished products. Frozen shortbread dough can be stored for up to two months – at any time, you can take out the blank, defrost it in the refrigerator and bake fresh cookies for tea.
To make a checkerboard cookie, you will need the following ingredients:
⦁ 180 g butter,
⦁ 1 egg,
⦁ 80 g icing sugar,
⦁ 320 g flour,
⦁ 2 tbsp. l. cocoa,
⦁ pinch of vanilla,
⦁ pinch of salt.
How to make checkerboard cookies:
⦁ So, let’s move on to the process of making chess cookies.
⦁ In a deep container, combine softened butter with powdered sugar, drive in an egg, add salt and vanillin.
⦁ Mix with a mixer into a creamy mass.
⦁ Pour in flour little by little.
⦁ Knead a soft, elastic dough. We do not knead for a long time and try not to add excess flour so that the dough does not become tight. Divide the dough into two equal parts.
⦁ Mix in cocoa into one part of the dough.
⦁ Now we have two types of dough – dark and light. Cookies can be shaped.
⦁ Roll each part of the dough into a 1 cm thick layer, mark it with a ruler and cut into strips 1 cm wide.
⦁ Make a long bar from the strips, laying them in a checkerboard pattern (alternating dark with light). You get a bar of 16 strips – 4 rows of 4 strips
⦁ Wrap the dough block tightly in foil.
⦁ Trim each edge, draw it along the table with a little effort – this way, the bar will take on a clear shape. We put the workpiece in the freezer for half an hour.
⦁ Cut the frozen block with a sharp knife into pieces 1 cm thick.
⦁ Put the cookies on a baking sheet covered with parchment.
We bake chess cookies in an oven preheated to 180 ° C for 15-20 minutes. The surface of the cookie should dry out and bake, and the bottom should be slightly browned.
Let the finished cookies cool, and only then remove them from the baking sheet.
Enjoy your tea!