Recipe for christmas checkerboard cookies
Decorative cookies that don’t take long to make and taste amazing.
With the same basic dough, you can make cookies with a nice checked pattern; you just need to divide the dough into two portions and add cocoa to one.
Try them next time you bake Christmas cookies, or whenever you crave something delicious!
Ingredients
- 500 gram Wheat Flour
- 190 gram Powdered Sugar
- 375 gram Butter cold
- 1 pcs. Egg
- 12 gram Cocoa
- 1 pcs. Egg for brushing
Instructions
- Mix flour and powdered sugar together in a large bowl or dough bowl.
- Cut the butter into smaller pieces and add them to the flour mixture.
- Rub the butter into the flour mixture until it is finely crumbled and resembles grated parmesan.
- Gather the dough together with the egg.
- Knead all the ingredients together until the dough is uniform. Knead as briefly as possible, stop when the dough comes together.
- Divide the dough into two portions.
- Incorporate cocoa into one portion.
- Divide each portion of dough into 6 equal parts.
- Shape each portion of dough into uniform sticks.
- Beat the egg with a fork in a deep plate.
- Brush each dough stick with egg and lay them together, so that one brown and one white is on the bottom. Lay the others on top in the opposite arrangement.
- Wrap the finished dough rolls in baking paper and press them into square sticks.
- Place the sticks in the refrigerator until they are completely cold.
- Cut into slices approximately 5 millimeters thick.
- Place the cookies on baking sheets lined with baking paper.
- Bake the cookies for 6-8 minutes at 200 degrees Celsius (392 degrees Fahrenheit) (180 degrees Celsius (356 degrees Fahrenheit) with fan).
- Let the finished cookies cool on a wire rack.
