Checkerboard biscuits

    Checkerboard biscuits


    8 people made this

    About this recipe: The preparation of these biscuits are not for the faint hearted, but the results are really worth it. Strips of plain and chocolate flavoured biscuit dough are layered together to form these beautiful biscuits.

    Makes: 60 biscuits, depending on size

    • 300g plain flour
    • 150g caster sugar
    • 150g butter
    • 1 egg
    • 1 teaspoon unsweetened cocoa powder
    • 1 egg white

    Prep:45min  ›  Cook:10min  ›  Extra time:3hr chilling  ›  Ready in:3hr55min 

    1. Work the flour, butter, sugar and egg into a dough. Cover and chill for 1-2 hours.
    2. Set a handful of dough aside. Divide the remaining dough in half. Knead cocoa into one half. Roll out the plain and chocolate dough to 5mm thick rectangles (of same size).
    3. Brush plain dough with egg white and lay the chocolate dough on top.
    4. Using a ruler, cut very accurate 5mm thick strips.
    5. Roll out the leftover dough to 5mm thickness. Arrange dough pieces in a checkerboard fashion on top of this dough. Stick them together with egg white.
    6. Wrap the checkerboard in the dough and then in foil. Return to the fridge.
    7. Preheat oven to 200 C / Gas 6 and grease and flour a baking tray. Cut the dough into 5mm thick slices and bake in preheated oven for 10 minutes.

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    Reviews (1)


    its an okay recipe - 08 Sep 2016

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