Checkerboard Cookies

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Checkerboard Cookies
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Health Score:
3,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
714
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie714 kcal(34 %)
Protein12.77 g(13 %)
Fat32.67 g(28 %)
Carbohydrates95.85 g(64 %)
Sugar added37.42 g(150 %)
Roughage0.25 g(1 %)
Vitamin A294.41 mg(36,801 %)
Vitamin D0.44 μg(2 %)
Vitamin E1.97 mg(16 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.28 mg(19 %)
Vitamin B₆0 mg(0 %)
Folate10.11 μg(3 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0.35 μg(12 %)
Vitamin C0 mg(0 %)
Potassium246.81 mg(6 %)
Calcium60.24 mg(6 %)
Magnesium1.68 mg(1 %)
Iron3.18 mg(21 %)
Iodine17.79 μg(9 %)
Zinc0.04 mg(1 %)
Saturated fatty acids19.15 g
Cholesterol119.13 mg

Ingredients

for
40
Ingredients
300 grams
150 grams
1 pinch
150 grams
1
1 tablespoon
Pastry flour (for kneading)
1

Preparation steps

1.

Combine flour, sugar and salt in a bowl, create a well in the center and add pieces of butter and egg. Combine with a pastry cutter and quickly knead into a smooth dough. Divide dough in half and knead cocoa powder into one-half. Wrap each portion of dough in plastic wrap and chill for at least 30 minutes.

2.

Roll out dough to about 1 cm (approximately 1/3 inch) thick. Slice into strips, about 1 cm (approximately 1/3 inch) wide. Arrange dark and light strips into a checkerboard pattern and brush with egg whites. Cover and chill. 

3.

Roll up dough, cover and chill for about 30 minutes.

4.

Preheat the oven to 180°C (approximately 350°F).

5.

Slice dough into 1 cm (approximately 1/3 inch) thick pieces. Place on a baking sheet lined with parchment paper and bake for about 12 minutes. Remove, let cool and serve.