Checkerboard cookies

Checkerboard cookies

Vanilla Shortbread

170g butter

75g sugar

1 teaspoon vanilla

1 large egg yolk (keep the egg whites cos we will use it later)

170g flour

Cream the butter and sugar together until soft and fluffy.

Beat in the egg yolk,and vanilla.

With your hands,mix in the flour until well combined.

Transfer it to a lightly floured work surface and knead just a bit to form a tight ball.Wrap it in a cling film and put it in the refrigerator to firm up.

Chocolate Shortbread

114g butter

115g sugar

1 teaspoon vanilla

1 large egg

140g flour

40g cocoa

1/2 teaspoon baking soda

a pinch of salt

Cream the butter and sugar together until soft and fluffy.

Beat in the egg and vanilla.

Sift the flour,cocoa powder,salt and baking soda together

With your hands,mix in the flour mixture until well combined.

Transfer it to a lightly floured work surface and knead just a bit to form a tight ball.Wrap it in a cling film and put it in the refrigerator to firm up

When it is firm enough to handle,form them into equal rectangles about 1/2 inch thick

Wrap them in cling film and put them in the refrigerator and chill until firm.

Beat the egg white that was reserved from the vanilla shortbread just to break it up.

Remove the cookie doughs from their wraps and apply the egg whites (thinly) with a brush on the vanilla dough,then place the chocolate dough on top.

or in my case,the other way round,it really doesn’t matter.

Cut the dough into 2 equal halves

and apply the egg whites onto the top of one of the doughs and place the other on top of it.

Wrap and put in the refrigerator to firm up again.

Cut into 2 equal parts again.

and then cut each half into 4 pieces.

Brush some egg whites onto the surface of 1 side and layer the dough,alternating the colours until you have stacked all 4 slices,repeat with the 2nd half.

so,now you have 2 blocks of dough

Chill in the refrigerator again until firm,this also gives the egg whites enough time to bind the doughs firmly.

When firm enough,preheat your oven to 175°C or 350°F

Slice the cookies with a sharp knife as thin as you want and layer the onto a baking tray lined with baking paper.

Bake for 8-12 minutes. Watch your cookies closely and make sure they don’t burn.

Enjoy!