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🍰 Checkerboard Cookies with Light and Dark Dough

56 kcal · 30 min · 4 servings

Checkerboard Cookies with Light and Dark Dough Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Do not preheat the oven yet; prepare the dough first.
  2. 2. Put all ingredients for the light dough into a mixing bowl.
  3. 3. Mix the ingredients thoroughly using the dough hooks of an electric hand mixer.
  4. 4. Knead the dough briefly on a lightly floured surface until it is smooth.
  5. 5. Divide the dough into two equal halves.
  6. 6. Whisk together powdered sugar, cocoa powder, and milk in a small bowl.
  7. 7. Knead the chocolate mixture into one of the dough halves until the dough is dark and uniform.
  8. 8. Shape each dough half into a ball.
  9. 9. Wrap each dough ball individually in cling film.
  10. 10. Place the dough packages in the refrigerator for 1 hour.
  11. 11. Take the dough balls out of the refrigerator.
  12. 12. Roll out the light dough on a floured surface to a thickness of 1 cm.
  13. 13. Roll out the dark dough to a thickness of 1 cm as well.
  14. 14. Cut 6 strips from the light dough, each 1 cm wide and of equal length.
  15. 15. Cut 6 strips from the dark dough with the same dimensions.
  16. 16. Crack the egg and separate the egg white from the yolk.
  17. 17. Use only the egg white for gluing.
  18. 18. Lay the first three strips side by side on a work surface.
  19. 19. Brush the top side of the strips thinly with egg white.
  20. 20. Stack the strips in the order dark, light, dark on top of each other.
  21. 21. Brush the top of this stack again with egg white.
  22. 22. Place the next three strips in the order light, dark, light on top.
  23. 23. Brush this stack with egg white as well.
  24. 24. Place the final three strips again in the order dark, light, dark on top.
  25. 25. Take the remaining light dough and roll it out thinly.
  26. 26. Brush the entire surface of the strip package with egg white.
  27. 27. Wrap the package completely with the thin dough sheet.
  28. 28. Shape the package into a firm roll.
  29. 29. Divide the roll into two equal parts if necessary.
  30. 30. Place the dough rolls in the refrigerator for 4 hours.
  31. 31. Line a baking tray with baking paper.
  32. 32. Preheat the oven to 180°C with fan (convection).
  33. 33. Slice the cold dough rolls into 1 cm thick rounds.
  34. 34. Place the cookies on the baking paper with some space between them.
  35. 35. Bake the cookies in the preheated oven for approx. 20 to 25 minutes.

Nutrition per serving