Preparation: 20 min Cooking time: 20-25 min Waiting time: 30 min Portion: 20 cookies Level: 2/5
Ingredient -All purpose flour: 90 gr -Butter: 60 gr -Sugar: 30 gr -Almond powder: 15 gr or you can replace by 15 gr all purpose flour -Egg yolk: 1 -Cocoa powder: 5 gr
Instruction
1. Cookies/ Biscuit dough
Use the spatula to mix the butter at room temperature with the sugar.
Add almond powder and mix
Then add egg yolk to mixing bowl and mix until all the ingredients combine.
Divide the all purpose flour into 2 part. Sieve and mix each part to the mixing bowl. After 2 turn of sieving flour, we have around 225 gr of biscuit dough.
Divide the biscuit dough into 2 part (around ~110 gr per each) into 2 seperated mixing bowl
Add 5 gr of cocoa powder in one bowl and mix until the cocoa powder completely dissolved. Then we have a cocoa biscuit dough.
2. Shaping
Place the butter biscuit dough on a tray or cutting board that lined a plastic wrap
Slightly kneel the dough and use your finger to shape the dough to a long bar (around 20-25 cm). Wrap the dough bar and left aside
Repeat the process with cocoa dough. Please note that the size (height and length) of 2 dough bar should be the same
Put the dough bars into fridge per 20 min (for shaping)
After 20 min, take out the dough and start biscuit shaping process
Use a knife the cut the bars (in length) into 2 part. In total we will have 4 part (2 butter part and 2 cocoa part)
Use a brush to brush egg white on the edge of butter dough, then stick the cocoa dough on it. Do the same with the other parts.
After that, stick them to each other as the shape and color of checkerboard. Wrap it up with plastic wrap and left in fridge for 20 min.
3. Baking
Preheat the oven at 170 Celsius degree in 10-15 min.
Unwrap the dough and use a knife to cut it into small slice (thickness around 0.7-1 cm).
Place the slices on baking tray that lined the parchment sheet.
Put the baking tray into oven and bake the dough at 170 Celcius degree in 20-25 min or until we have golden cooked biscuits.
Take out the tray from oven and avoid moving the biscuits at first minutes (it will break easily). Leave the hot biscuits on tray for 5-10 min then put and chill it completely on rack
Reserve the biscuits in closed jar or tin box. Best used in 1-2 weeks.