Checkerboard Biscuits

+ + + + + + + + + + + + + + + + + + + +
Checkerboard Biscuits
+ + + + + + + + + + + + + + + + + + + +
[White dough]
180g unsalted butter(softened)
90g suger
1 egg york
250g plain flour(sifted)

[Black dough]
180g unsalted butter(softened)
90g sugar
1 egg york
220g plain flour(sifted)
30g cocoa powder(sifted)

milk
sugar
+ + + + + + + + + + + + + + + + + + + +

[White dough]
In a large bowl, mix softened butter and sugar with an electric mixer.
Add an egg yolk and mix well. Add flour and mix with a spatula.
Knead dough until smooth and form into three bars. wrap each bars and put them in the fridge until firm about for 30 minuets.

[Black dough]
Shift flour and cocoa powder together. Set aside. Repeating the same process as making the white dough.

Remove the dough from the fridge and unwrap 1 white and 1 black dough.

For making checkerboard pattern, cut white bars and black bars in half lengthwise and brushing milk between the strips and gently stick them together.

Turn the white and black bar and cut it in half lengthwise again. Turn and stick together to make the checker board pattern. Repeat this process to make 6 checker board bars.

Wrap each bars with plastic wrap and chill in the fridge about 30 minutes or in the freezer for 10 minutes.

Preheat an oven to 180°.
Remove the dough from the refrigerator. Unwrap and roll them in sugar.

Using a sharp knife, slice each bars 5 mm thick, Place them on lined baking trays.

Bake them for 10 to 15 minutes.
Remove from the oven and cool for a few minutes on the trays before removing the biscuits to a wire rack to cool completely