Checker Cookies

Low gluten flour 500g	Butter 250g
Fine sugar 130g	Egg yolk One and a half
Cocoa powder 10 grams

How to make checkerboard cookies

Step 1

Let’s take a group photo first! (Let me explain here! One and a half eggs means one yolk plus one whole egg!)

Step 2

The butter is softened! (Easily flattened with a spatula)

Step 3

Pour the caster sugar into the softened butter and mix well

Step 4

After mixing the sugar, add an egg yolk and mix it well with an electric whisk.

Step 5

Then add the whole egg and continue to beat until slightly white.

Step 6

Add the flour

Step 7

Mix until there is no dry powder

Step 8

Take half of the mixed dough and add cocoa powder

Step 9

Divide the mixed dough into four

Step 10

Shape the divided dough into 1 to 1.5 cm square strips

Step 11

The original one is the same size as the cocoa one,

Step 12

Then assemble the various two crosses

Step 13

Wrap in oil paper and store in refrigerator

Step 14

After refrigerating for an hour, take it out and cut it into pieces about 0.5 cm thick.

Step 15

Preheat the oven to 150 degrees and bake on the middle shelf for 20 minutes after preheating.

Step 16

! ! ! Chess cookie cooking tips

The freshly mixed dough may be a little soft, so you can put it in the refrigerator before shaping!