Try these crunchy Traditional Checkerboard Cookies. Have fun making these fun checkerboard cookies for your next party. This is a great opportunity to play with your cooking and impress your guests. Click here for full recipe.
Mix the Emborg Unsalted Butter and sugar together with a mixer until well combined.
Add the vanilla and lemon extract, and gradually add the flour while mixing at low speed.
Place the dough onto a clean surface and knead for 2 minutes. Divide the dough into two equal portions.
Sprinkle cocoa powder over one of the dough portions. Knead the dough until well mixed.
For each dough portion, place it between 2 sheets of cling wrap or baking paper. Use a rolling pin to shape each dough into 18 cm squares, about 1 cm thick. With a sharp knife, slice each square to 2 cm-wide long strips.
Preheat the oven to 175 °C and line a baking tray with baking paper.
Place plastic wrap on the work surface. Place 1 white dough strip between 2 strips of chocolate dough strips on the plastic. Mix egg and water and brush it on the top and in between the strips. Press the strips together gently.
Add the second layer by alternating the colours and brush with the egg wash. Repeat again to finish the third layer with 2 chocolate strips and 1 white strip. Wrap the dough log in plastic.
Place in the fridge for 30 minutes.
Slice each cookie log into 5–6 mm thick slices and place them on the lined baking tray. Bake for 10–12 minutes. Remove from the oven and place the cookies on a wire rack until completely cooled.
Serve the festive cookies with your favourite drinks.
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1 hr
20 cookies
Traditional Checkerboard Cookies
Have fun making these fun checkerboard cookies for your next party. This is a great opportunity to play with your cooking and impress your guests.
1.
Mix the Emborg Unsalted Butter and sugar together with a mixer until well combined.
2.
Add the vanilla and lemon extract, and gradually add the flour while mixing at low speed.
3.
Place the dough onto a clean surface and knead for 2 minutes. Divide the dough into two equal portions.
4.
Sprinkle cocoa powder over one of the dough portions. Knead the dough until well mixed.
5.
For each dough portion, place it between 2 sheets of cling wrap or baking paper. Use a rolling pin to shape each dough into 18 cm squares, about 1 cm thick. With a sharp knife, slice each square to 2 cm-wide long strips.
6.
Preheat the oven to 175 °C and line a baking tray with baking paper.
7.
Place plastic wrap on the work surface. Place 1 white dough strip between 2 strips of chocolate dough strips on the plastic. Mix egg and water and brush it on the top and in between the strips. Press the strips together gently.
8.
Add the second layer by alternating the colours and brush with the egg wash. Repeat again to finish the third layer with 2 chocolate strips and 1 white strip. Wrap the dough log in plastic.
9.
Place in the fridge for 30 minutes.
10.
Slice each cookie log into 5–6 mm thick slices and place them on the lined baking tray. Bake for 10–12 minutes. Remove from the oven and place the cookies on a wire rack until completely cooled.
