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Checker cookies

Plain short-dough ingredients:

  • 150 g butter
  • 150 g icing sugar
  • 3 egg yolks
  • 1 Tbs water
  • 300 g flour
  • 3 g baking powder
  • vanilla, orange zest

Cream butter with sugar:

2

Add flavor, water, then the yolks.

3

Sift flour with baking powder in the butter. Mix to get a homogenous dough. (Add more flour if is too soft, or water if is too stiff.)

This is the proper consistency:

4

Wrap in plastic wrap and refrigerate 30 minutes.

Cocoa short dough ingredients:

  • 150 g butter
  • 100 g icing sugar
  • 1 egg yolk
  • 3 Tbs water
  • 300 g flour
  • 3 g baking powder
  • rhum

Same procedure like plain dough. Sift cocoa with flour and baking powder. Wrap in plastic wrap and refrigerate 30 minutes.

1-

Roll each dough in 1-1,5 cm thick dough sheet. Brush one with egg white and cover with the other one. Refrigerate to work easily.

5

6

Cut in stripes.

7

8

Form blocks, alternating colors. Brush the stripes with egg white to glue them together.

9

I formed one block with 6 stripes, and another one with 4 stripes.

10

Separate the trimmings and roll each color into a 3 mm thick dough sheet.

Brush the dough sheet and wrap a block. I wrapped in plain pastry dough the 6 stripes block, and the 4 stripes block in cocoa pastry dough.

11

Brush dark block (and marbled one) and sprinkle coarse sugar. Roll the leftover dough to form a log, and swirl together the 2 colors to obtain a marbled log. Roll again to get a smooth log.

14

Freeze the blocks, this allows you to slice them easily. Cut ~1cm wide slices.

12

Arrange onto baking sheet 3 cm apart.

13

15

Bake for 10 minutes at 180°C.

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The big checker cookie:

20

The marbled one:

21

And cocoa wrapped one:

22

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2 thoughts on “Checker cookies

    • Anyyy, multumesc frumos si pentru complimente si pentru soare. Avem din belsug acum, ne-a cam lipsit.
      Fursecurile sunt si extraordinar de delicioase. Iar rezultatul e pe masura, mie-mi ofera multa satisfactie.
      Trebuie sa le incerci!
      Te pup.

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