Chess board biscuits

YOU
48 servings
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Dairy

By Food24 November 03 2009
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Ingredients (17)

LIGHT SHORTCRUST PASTRY
300.00 g flour — cake
100.00 g icing sugar
salt — pinch
180.00 g butter — chilled
2.00 ml vanilla — essence
1.00 ml lemon — zest only
1.00 eggs — yolk only
water — iced
DARK SHORTCRUST PASTRY
265.00 g flour — cake
40.00 g cocoa powder
100.00 g icing sugar
salt — pinch
180.00 g butter — chilled
2.00 ml vanilla — essence
1.00 ml lemon — zest only
1.00 eggs — yolk only
water — iced
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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.



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