How to make mini chess cookies

Eating occupies an important position in our lives. How well a person eats is directly related to his sense of happiness. For the sake of ourselves and our families, it is better for us to cook at home as much as possible. The method of making mini chessboard cookies is simple, which provides another possibility for those who can't cook.

1. Vanilla dough: 150g low-gluten flour, 80g butter, 60g powdered sugar, 25g eggs, 1.5g vanilla extract (optional)

2. Chocolate dough: 130g low-gluten flour, 20g cocoa powder, 80g butter, 60g powdered sugar, 25g eggs, 0.5g almond essence (optional)

3. Prepare an appropriate amount of eggs as a binder

4. After the butter is softened, add powdered sugar and stir evenly; stir slowly until the powdered sugar and butter are evenly mixed. Do not beat the butter.

5. Add eggs to the butter and mix well. It is better to add the eggs in two batches (stir until the first egg and butter are completely blended before adding the next batch).

6. Mix the eggs and butter thoroughly, but do not beat them. Add vanilla extract and mix well.

7. After sifting the low-gluten flour, pour it into the butter paste and mix well with a rubber spatula to fully mix the flour and butter to form a dough.

8. Put the dough in the refrigerator for more than half an hour, until the dough becomes dry and easy to handle.

9. Then use the same method to make a chocolate dough. Mix and sift the low-gluten flour and cocoa powder, and replace the vanilla extract with almond essence. Put it in the refrigerator for more than half an hour.

10. Place the relatively dry refrigerated vanilla dough on the chopping board and roll it into a rectangle about 1 cm thick; also roll the chocolate dough into a rectangle of the same size, 1 cm thick.

11. Brush a layer of egg liquid on the chocolate dough as a binder, and cover the vanilla dough on the chocolate dough to make them stick together tightly. Place the dough in the freezer for half an hour until firm.

12. After the dough is frozen, cut it into 1cm wide strips; brush egg liquid on the cross section of a strip as a binder; cover the strip brushed with egg liquid with another strip to form a checkerboard pattern with alternating colors; then put it in the freezer and freeze it for about 30 minutes.

13. Cut the frozen dough into small cookies with a thickness of 0.5 cm; arrange the cut cookies on the baking tray, leaving a certain space between each cookie.

14. Place the baking tray in a preheated oven at 190 degrees, on the upper-middle layer, and bake for about 10-12 minutes.

15. Take out, seal and store after cooling.

Have you ladies learned how to cook this dish? Mini chessboard cookies are a popular dish that can be made and eaten all year round. Make sure the ingredients are fresh so that you want to eat them every day.