Chess Shortbread Cookies

Cookies 531 Last Update: Jul 14, 2021 Created: Jul 14, 2021 0 0 0
Chess Shortbread Cookies
  • Serves: 100 People
  • Prepare Time: -
  • Cooking Time: 150
  • Calories: -
  • Difficulty: Hard
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The recipe for this cookie was published in one of the first issues of our magazine and then became an absolute hit. It seems that all the editorial staff baked it at home. And everyone succeeded. So go ahead, you will succeed too.

Ingredients

Directions

  1. Prepare shortbread dough. Beat butter with icing sugar and vanilla sugar until creamy, add water and yolks and stir. Sift flour and baking powder, add to the egg mixture and stir until a homogeneous dough is obtained. Wrap the dough with plastic wrap and place in the freezer for 30 minutes. Also make chocolate shortbread dough by adding cocoa powder to icing sugar. Wrap in foil and refrigerate for 30 minutes.
  2. Roll out half of each type of shortcrust pastry to a thickness of 1 cm and trim the edges to form rectangles. The unrolled dough pieces should be kept in the refrigerator, they will be used later. Spread each rectangle of dough on a piece of baking paper and place in the freezer for 10 minutes. Brush white shortbread dough with egg white.
  3. Place the chocolate dough on top of the white dough greased with protein to make a two-layer dough.
  4. Cut the two-layer dough into 3 strips 4 cm wide. Cut each strip in half to make 6 strips 2 cm wide. Four of them will be used immediately, and the remaining two should be placed in the refrigerator for later use.
  5. Each of the four strips of dough is brown on top and white on the bottom. Turn over two strips (second and fourth) to make a chessboard-like pattern. Grease each strip with egg white and fold one by one, alternating colors.
  6. Trim the edges of the strips and place the entire block in the freezer.
  7. Roll out the remaining white dough to a thickness of 2 cm. Lightly coat with egg. Remove the "checkerboard" block from the freezer, spread it over the white dough greased with protein and wrap the colored dough in white on all sides. Grease the edges of the white dough with an egg and glue. Cut off excess dough and set aside. Place the wrapped checkerboard dough in the freezer to harden.
  8. Roll out the remaining chocolate dough to a thickness of 2 cm. Brush lightly with an egg. Wrap the second "checkerboard" block of dough (made from two colored stripes, set aside "until better times" in step 1) in a chocolate dough. Place in a freezer to harden.
  9. Blind dough pieces of each color together and roll out of them two thin long "sausages" - chocolate and white. Weave the "sausages" together and roll one two-color "sausage" out of them. Place in a freezer to harden.
  10. Remove the checkerboard dough blocks from the freezer and cut the white block into 5 mm thick slices. Spread out on a non-stick baking sheet.
  11. Brush the surface of the chocolate block with an egg. Sprinkle with sugar.
  12. Cut the block into 5mm slices. Spread them out on a non-stick baking sheet.
  13. Remove the two-color "sausage" from the freezer, brush with an egg, sprinkle with sugar and cut into 5 mm pieces, which are spread on a baking sheet. Bake all three types of cookies in an oven preheated to 180 ° for about 15-20 minutes.

Chess Shortbread Cookies



  • Serves: 100 People
  • Prepare Time: -
  • Cooking Time: 150
  • Calories: -
  • Difficulty: Hard

The recipe for this cookie was published in one of the first issues of our magazine and then became an absolute hit. It seems that all the editorial staff baked it at home. And everyone succeeded. So go ahead, you will succeed too.

Ingredients

Directions

  1. Prepare shortbread dough. Beat butter with icing sugar and vanilla sugar until creamy, add water and yolks and stir. Sift flour and baking powder, add to the egg mixture and stir until a homogeneous dough is obtained. Wrap the dough with plastic wrap and place in the freezer for 30 minutes. Also make chocolate shortbread dough by adding cocoa powder to icing sugar. Wrap in foil and refrigerate for 30 minutes.
  2. Roll out half of each type of shortcrust pastry to a thickness of 1 cm and trim the edges to form rectangles. The unrolled dough pieces should be kept in the refrigerator, they will be used later. Spread each rectangle of dough on a piece of baking paper and place in the freezer for 10 minutes. Brush white shortbread dough with egg white.
  3. Place the chocolate dough on top of the white dough greased with protein to make a two-layer dough.
  4. Cut the two-layer dough into 3 strips 4 cm wide. Cut each strip in half to make 6 strips 2 cm wide. Four of them will be used immediately, and the remaining two should be placed in the refrigerator for later use.
  5. Each of the four strips of dough is brown on top and white on the bottom. Turn over two strips (second and fourth) to make a chessboard-like pattern. Grease each strip with egg white and fold one by one, alternating colors.
  6. Trim the edges of the strips and place the entire block in the freezer.
  7. Roll out the remaining white dough to a thickness of 2 cm. Lightly coat with egg. Remove the "checkerboard" block from the freezer, spread it over the white dough greased with protein and wrap the colored dough in white on all sides. Grease the edges of the white dough with an egg and glue. Cut off excess dough and set aside. Place the wrapped checkerboard dough in the freezer to harden.
  8. Roll out the remaining chocolate dough to a thickness of 2 cm. Brush lightly with an egg. Wrap the second "checkerboard" block of dough (made from two colored stripes, set aside "until better times" in step 1) in a chocolate dough. Place in a freezer to harden.
  9. Blind dough pieces of each color together and roll out of them two thin long "sausages" - chocolate and white. Weave the "sausages" together and roll one two-color "sausage" out of them. Place in a freezer to harden.
  10. Remove the checkerboard dough blocks from the freezer and cut the white block into 5 mm thick slices. Spread out on a non-stick baking sheet.
  11. Brush the surface of the chocolate block with an egg. Sprinkle with sugar.
  12. Cut the block into 5mm slices. Spread them out on a non-stick baking sheet.
  13. Remove the two-color "sausage" from the freezer, brush with an egg, sprinkle with sugar and cut into 5 mm pieces, which are spread on a baking sheet. Bake all three types of cookies in an oven preheated to 180 ° for about 15-20 minutes.

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