Checkerboard Biscuits
(0 votes)
(0 votes)
Health Score:
4,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 12 min.
Ready in
Ingredients
for
35
- Ingredients
- 2 cups all-purpose flour
- ½ cup sugar
- ⅞ cup butter
- 1 tsp vanilla extract
- 2 egg yolks
- 2 Tbsps cocoa powder
- 2 Tbsps cream
- all-purpose flour (for the work surface)
How healthy are the main ingredients?
sugarPreparation steps
1.
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.
2.
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.
3.
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.
4.
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.
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