Chessboard biscuit

Chessboard biscuit

Introduction:

"It's really a delicious and lovely snack."

Production steps:

Step 1: soften the butter, add sugar powder, stir well, don't beat the butter

Step 2: add the eggs to the butter and stir them evenly. The better effect is to add the eggs in two times (stir until the first egg and butter are completely mixed, and then add the next time)

Step 3: stir evenly, and don't send

Step 4: sift the flour and pour in. Mix well with a rubber scraper to form a dough. Refrigerate for half an hour

Step 5: make chocolate dough the same as above, and then refrigerate for half an hour

Step 6: take out the dough and roll it into a rectangle with the thickness of 1cm. It's a little thin

Step 7: brush a layer of egg liquid on it as adhesive

Step 8: roll the chocolate to the same thickness as the original dough

Step 9: put the two pieces together. I push them with my hand to make them the same size. Put them in the refrigerator and freeze for half an hour until hard

Step 10: take out and cut into 1cm wide strips

Step 11: brush the cross section of one strip with egg liquid as adhesive, cover the other strip with egg liquid to form a checkerboard with staggered colors, and refrigerate for half an hour

Step 12: this picture shows the dough wrapped with dough. Cut into 0.5cm biscuits, preheat the baking tray 180 degrees, bake for about 12 minutes

Step 13: finished product

Materials required:

Original dough: moderate amount

Flour: 150g

Butter: 80g

Powdered sugar: 60g

Egg: 25g

Chocolate dough: moderate

Chocolate: a small piece

Note: chocolate can be replaced with cocoa powder. I don't have cocoa powder, so I use chocolate. If I use cocoa powder, the butter should be 80g as in the original flavor

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet