This cookie is the result of working together with my daughter, learning the recipe from my teacher, removing the flavor from it, even though it took a lot of time, but when the cookie came out, the feeling of accomplishment was still strong, it was our favorite family cookie.

WHAT YOU NEED

Ingredients

200 grams of raw low-fat flour
80 grams of butter
60 grams of flour
25 grams of eggs
Chocolate dough low-fat flour 130 grams
20 grams of cocoa powder
Adjusted amount of egg yolk for adhesives

How TO MADE The two-color checkered biscuit

Steps 1 to 4

1. Measure the prepared material.

2. After softening the butter, add the sugar powder, stir evenly, do not spread the butter.

3. Add the eggs to the butter and stir evenly.

4. Eggs are better added twice (mix until the first egg and butter are completely mixed and add again).

Steps 5 to 8

5. You don't need to add butter, you can mix it evenly with the eggs.

6. After the low-fat flour is sifted, it is poured into the butter paste.

7. The flour and butter are completely mixed to form a dough.

8. Making chocolate dough, low-fat flour and cocoa powder mixed through a sieve instead of low-fat flour.

Steps 9 to 12

9. Steps and original dough

10. Make two doughs, if they are too soft, put them in the refrigerator for half an hour until the dough is drier and easier to handle.

11. The dough is placed on a board, baked into a rectangle about 1 cm thick, and the chocolate-flavored dough is baked into a rectangle of the same size and 1 cm thick.

12. A layer of egg yolk is applied to the chocolate dough as a binder.

Steps 13 to 16

13. Cover the raw dough over the chocolate dough so that they stick together.

14. Put the dough in the refrigerator freezer and freeze for half an hour until it hardens.

15. After the dough is frozen hard, it is cut into long strips 1 cm wide, and the egg juice is brushed as a glue on the cross-section of a long strip.

16. The other long bar is covered with a long bar of brushed egg juice, forming a checkered pattern of alternating colors.

Steps 17 to 20

17. Take another piece of raw dough and knead it into a dough thickness of about 0.2 cm.

18. Brush the egg yolk on the slices as a glue, and place the checkerboard-shaped long strips of dough on the slices.

19. Wrap it up and remove the excess panels.

20. Put in the refrigerator freezer and freeze for about 30 minutes.

21. It is also possible to omit steps 14-16, i.e. omit the outermost layer of the wrapping dough, to make a bare chessboard.

22. The frozen hard dough is cut into small biscuits of 0.5 cm thickness (this picture is the dough wrapped in the skin), the cut biscuits are placed in the oven, each biscuit leaves a certain gap, the oven is placed in a preheated oven of 180 degrees, baked for about 12 minutes.

23. Removed, cooled, sealed and stored.

24.