This recipe appeals to every amateur baker, as it requires a little bit of skill. These cookies not only taste very good, they also look great with this checkerboard pattern. Here is the recipe I tried for it:
Read also: Recipe for apricot cookies – simple Christmas cookies
Photo by Sabine, meinhaushalt.at
Mix the baking powder and flour in a bowl.
Cut the butter into small pieces.
Knead the butter, 1 egg, the sugar and the vanilla sugar into the flour and baking powder mixture to form a smooth dough.
Halve the dough and mix the cocoa powder with the milk into one half.
Wrap both doughs in cling film and chill in the refrigerator for 30 minutes.
Roll the doughs out into a rectangle on a floured work surface.
The size should be about 25 cm long and 1.5 cm thick.
Cut the light and the dark dough each into two strips.
Chill the strips again for 15 minutes.
Separate the egg and brush the halves of dough with the egg white.
Now place 2 light and 2 dark dough strips on top of each other so that a checkerboard pattern forms, then press together slightly so it holds well.
Chill the roll for about 1-2 hours to let it firm up.
Cut the roll into about 30 slices and place them on a baking sheet lined with parchment paper.
Bake the cookies at 200° C (conventional oven) for about 12 minutes until lightly browned.
Whisk the whipping cream with the egg yolk and brush the still-warm cookies with this mixture; this gives them a nice shine.
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