Two-tone Checkered Cookies
During the pastry class, the teacher said we would learn how to make a Scottish countryside cookie. I got so excited, haha. Following the teacher's instructions, I measured the ingredients and began the process. Once the dough was ready, under the teacher's guidance, I realized we were actually making checkered cookies! So familiar! Calling it a 'Scottish countryside cookie' is so artistic. The checkered and striped patterns practically represent Scottish history. Incorporating this design into cookies truly adds a sense of sophistication. These checkered designs, exuding British elegance, are rich with geometric aesthetics. This simple yet distinctive pairing offers a unique visual appeal. With just two types of dough, you can create cookies with a retro British flair!
Ingredients
Steps
Soften the butter and whisk it until smooth, then add powdered sugar and whip until fluffy.
Slowly add the egg in two portions, mixing thoroughly to make a butter dough.
Divide the butter dough into two portions. Add a small amount of vanilla essence and sifted 140g of flour into one portion, then mix well.
Mix the other portion of butter dough with 120g of flour and cocoa powder.
Place the two portions of dough in separate plastic bags, roll them out to 1.5cm thick, and freeze them for one hour.
After the dough has solidified, remove it from the freezer. Brush a thin layer of egg white onto both doughs, then layer them on top of each other.
Trim off the edges of the dough to create neat sides.
Cut the dough into strips 1.5cm thick, then arrange them alternately to form a checkered pattern. Brush egg white on the surface to stick the strips together.
Spread the trimmings thinly, brush on egg white, and wrap the strips to form a cohesive block. Trim excess dough and refrigerate briefly.
Remove from the fridge and cut into small pieces 1.5cm thick.
Place the cookie pieces evenly on a baking tray. Bake in a preheated oven at 180°C for about 15-20 minutes.
Let the cookies cool, and they are ready to serve.