Black and White Checkerboard Cookies

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Black and White Checkerboard Cookies
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
60
Ingredients
Couverture 60 grams each white and dark (approximately 2 ounces)
1
2
250 grams
softened Butter
150 grams
1 pinch
Pastry flour (200 grams) (approximately 7 ounces)
Cornstarch (200 grams) (approximately 7 ounces)
2 tablespoons

Preparation steps

1.

Finely chop the chocolate, separately, and refrigerate.

2.

Beat the egg, egg yolks, butter and sugar until fluffy. Stir in the vanilla bean seeds, salt, flour and cornstarch. Divide the dough in half. Mix the cocoa powder and dark chocolate into 1 portion and the white chocolate into the other half.

3.

Transfer the dough to separate pastry bags fitted with medium plain tips. Pipe into lattices on a baking sheet lined with parchment paper and bake in a preheated oven (200°C) (approximately 400°F) for about 10 minutes. Remove from the oven and let cool.