Chess Cookies

Chess Cookies

1. After the butter has softened, add the powdered sugar, stir well, and don't beat the butter.

2. Add eggs to the butter and mix well. Adding the eggs in two times is better (mix until the eggs and butter are completely integrated in the first time, and then add the next time)

3. Just stir evenly, don't send it too

4. Sift the flour and pour it in, mix well with a rubber spatula to form a dough, put it in the refrigerator for half an hour

5. Make the chocolate dough as above, and put it in the refrigerator for half an hour after forming a dough

6. Take out the dough and roll it into a rectangle with a thickness of 1cm, which is a bit thinner.

7. Brush a layer of egg liquid on it as a binder

8. Also roll the chocolate to the same thickness as the original dough

9. Put the two pieces together, I pushed it with my hand to make it the same size. Put it in the refrigerator for half an hour until it hardens

10. Take out and cut into 1cm wide strips

11. Brush the egg liquid on the cross-section of a long strip as an adhesive, and cover the other strip on the strip with egg liquid to form a checkered pattern of colors, and freeze it in the refrigerator for half an hour

12. This picture shows the dough wrapped in the dough. Cut into 0.5cm biscuits, preheat the baking tray to 180 degrees, and bake for about 12 minutes.

13. Finished product

Tips:

Chocolate can be replaced with cocoa powder. I don’t have cocoa powder so I use chocolate. If you use cocoa powder, the butter should be the same as the original 80 grams.