Checkered Cookies

Ingredients

• 300 g flour
• 150 g sugar
• 200 g butter
• 1 packet vanilla sugar
• 2 egg yolks
• 2 tbsp cocoa powder
• 2 Tbsp whipping cream
• flour (for working)

Instructions

1. 1.

   Knead the flour, sugar, butter, vanilla sugar and egg yolks quickly into a smooth dough. Divide the dough in half; knead cocoa and cream into one half. Wrap both doughs in foil and chill in the refrigerator for at least 2 hours.

2. 2.

   Roll out both doughs on a floured surface to about 1.5 cm thickness. Cut into strips roughly 1.5 cm wide, then stack alternating white and black strips. Press together firmly and shape into a square. If needed, brush edges with a little water so they stick better. Trim the ends evenly and wrap in cling film; chill again for about 30 minutes.

3. 3.

   Preheat the oven to 180 °C fan‑forced. Line a baking tray with parchment paper.

4. 4.

   Cut dough into 4 mm thick slices, place on the tray and bake in the preheated oven for 10–12 minutes until golden brown.

5. 5.

   Remove carefully from the tray and let cool.