Easy Checkerboard Cookies
The adorable crunchy biscuits contain spelt flour, which is rich in fiber and numerous B vitamins.
For a simple marble pattern, you can form both doughs into a roll about 3 centimeters thick, chill and cut into 0.5 cm thick slices and bake. These black and white cookies can be kept for about three weeks in well-closed tins.
Combine the flour, sugar, butter, vanilla sugar and egg yolks. Knead to form a smooth dough. Divide the dough in half and knead the cocoa powder into one half, and the cream into the other half. Wrap each dough in plastic wrap and refrigerate for at least 2 hours.
On a floured work surface, roll each dough out to about 1/2 inch thick. Cut each into 2 approximately 1/2 inch wide strips. Gently press the 4 strips of dough together to form a checkerboard pattern. Brush the strips with a bit of water to help them stick if needed. Trim the ends, wrap in plastic wrap, and refrigerate for 30 minutes.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Cut the dough into 1/8 inch thin slices. Place on the prepared baking sheet and bake 10-12 minutes, until golden brown.
Transfer to a wire rack to cool.