Chess board biscuits

Recipe from: 6/29/1989 12:00:00 AM
Ingredients 19
Servings 48
Time

Ingredients

  • LIGHT SHORTCRUST PASTRY
  • 300
    g
    cake flour
  • 100
    g
    icing sugar
  • pinch salt
  • 180
    g
    chilled butter
  • 2
    ml
    vanilla essence
  • 1
    ml
    lemon rind, grated
  • 1
    egg yolk
  • iced water, if necessary
  • DARK SHORTCRUST PASTRY
  • 265
    g
    cake flour
  • 40
    g
    cocoa
  • 100
    g
    icing sugar
  • pinch salt
  • 180
    g
    chilled butter
  • 2
    ml
    vanilla essence
  • 1
    ml
    lemon rind, grated
  • 1
    egg yolk
  • iced water, if necessary
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Sift the dry ingredients together and rub in the butter. Add the vanilla essence, lemon rind and egg yolk and mix well. Add a little iced water to form a stiff ball and chill for half an hour. Roll out two thirds of both the light and dark pastry until it is 5 mm thick. Cut into long 3 mm wide strips. Roll the remaining pieces of dough out into two 300 x 150 mm rectangles, 3 mm thick. Place alternating strips of light and dark pastry on top of one of the rectangles. (Start about 5 cm from the side). Place the next layer of strips on top of the previous layer, placing a dark strip on top of light one, and a light strip on top of a dark one. Carefully fold the remaining half of the rectangle over the strips, and press the edges together firmly. Chill for about 15 minutes and cut into 10 mm wide slices. Shape each slice into a neat rectangle. Repeat the procedure with the other rectangle. Place the rectangles on a greased baking sheet and bake for about 30 minutes or until the light pastry is straw-coloured. Makes about 48 biscuits.
 

Read more on: bake  |  dairy
 

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