Ingredients: low-gluten flour

Accessories: egg cocoa powder butter sugar powder

Method for making checkered biscuit

1. Cut the butter into small pieces to soften (how to calculate the softening? It is easy to have fingerprints when pressing hands)

2. Add powdered sugar to send feathers.

3. Add the eggs twice (the eggs are added several times, so it is not easy to separate oil from water).

4. Divide the butter into two parts, one part is added with 95g sieved low flour, and the other part is added with 85g sieved low flour and 10g cocoa powder). You can also separate the butter and add two colors of flour to make two kinds of dough, but I think it is a bit troublesome.

5. After preparing the two kinds of dough, put them in a fresh-keeping bag.

6. Press the dough into a thickness of 1cm with a rolling pin. I have books on both sides.

7. Roll it out and put it in the refrigerator until it becomes hard.

8. Spread a little egg liquid on the black dough, and then put the white dough on it, so that it can stick more firmly.

9. Cut it into strips of 1cm.

10. It is best to be as big as the thickness of the dough, so that the shape will have a sense of lattice and look better.

1 1. Put two biscuit strips in black and white, and paste them with a little egg liquid, and they will become square biscuits.

12. In addition, we should pay attention to the consistency of thickness, so that some pastes are not easy to cook when baking.

13. Preheat the oven 175 degrees, and bake the middle layer for about 15 minutes.

14. Bake until the color changes a little (about 100 block).

Cooking tips

1, butter must be cooked, or the baked cookies will not be crisp.

2, and the dough may be a little sticky, but it doesn't matter, it won't stick in the refrigerator for a while.

Pay attention to the cookies in the oven when baking, and be careful not to burn them.