Checkerboard Biscuits

Name: Checkerboard Biscuits
Total time: 3 h 12 min
Yield: 35
Ingredients: 2 cups All purpose flour; 0.5 cup sugar; 0.875 cup butter; 1 teaspoon vanilla extract; 2 egg yolks; 2 tablespoons cocoa powder; 2 tablespoons cream; All purpose flour (for the work surface)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 3 h. 12 min.

Ready in

Calories:

260

calories

Calories

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Nutritional values

1 cookie contains
(Percentage of daily recommendation)

Calorie	260 kcal	(12 %)
Protein	3.11 g	(3 %)
Fat	16.08 g	(14 %)
Carbohydrates	25.94 g	(17 %)
Sugar added	8.71 g	(35 %)
Roughage	0.17 g	(1 %)

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more nutritional values

Vitamin A	147.63 mg	(18,454 %)
Vitamin D	0.04 μg	(0 %)
Vitamin E	0.56 mg	(5 %)
Vitamin B₁	0.18 mg	(18 %)
Vitamin B₂	0.14 mg	(13 %)
Niacin	1.9 mg	(16 %)
Vitamin B₆	0.02 mg	(1 %)
Folate	43.38 μg	(14 %)
Pantothenic acid	0.23 mg	(4 %)
Biotin	1.67 μg	(4 %)
Vitamin B₁₂	0.11 μg	(4 %)
Vitamin C	0.02 mg	(0 %)
Potassium	33.17 mg	(1 %)
Calcium	13.16 mg	(1 %)
Magnesium	5.59 mg	(2 %)
Iron	1.43 mg	(10 %)
Iodine	4.82 μg	(2 %)
Zinc	0.26 mg	(3 %)
Saturated fatty acids	9.6 g
Cholesterol	76.76 mg

Author of this recipe:

EAT-SMARTER

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Ingredients

for

Ingredients: 2 cups
All purpose flour; ½ cup
sugar; ⅞ cup
butter; 1 teaspoon
vanilla extract; 2
egg yolks; 2 tablespoons
cocoa powder; 2 tablespoons
cream; All purpose flour (for the work surface)

How healthy are the main ingredients?

sugar

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Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.

Mix together the flour, sugar, butter, vanilla extract and the egg yolks and knead into a smooth pastry. Split the pastry in half and mix one half with the cocoa and the cream. Wrap both types of pastry in cling film and chilli for at least 2 hour in the fridge.

Roll out the pastry approx. 1.5 cm on a floured work surface. Cut into strips approx. 1 cm wide and place one dark and one light strip next to each other. Place another dark and another light strip on top of the first two in a Jenga-style pattern and continue like this until all strips are used up. Press the strips down firmly and shape into a rough square/cube. If necessary brush the sides with a little water so that the strips stick together better. Cut off any excess, wrap in cling film and chill for another 30 min.

Cut the pastry into thin slices approx. 3 mm wide and place on the prepared baking tray. Bake for 10-12 until golden brown. Carefully remove from the oven and leave to cool.