Buttery Cookies
Cheese Tarts
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Checkboard Cookies

checkboard cookies
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A butter based pastry that has remained timeless.

50 pieces

Easy 10 minutes
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Ingredients

Ingredients

For the recipe Checkboard Cookies

For Checkboard Cookies:

1 box Dr. Oetker Nona Tarts
50 g Dr. Oetker Nona Corn Starch
200 g Butter (softened)
1 Egg (Large)
2 tbsp Dr. Oetker Nona Cocoa Powder

preparation

Preparation

1

Place Dr. Oetker Nona Tart Mix, corn starch, butter and egg in a large bowl, mix till dough forms.

2

Divide dough into two, add cocoa powder over one of the halves. Knead until cocoa powder has been fully incorporated.

3

Keep the dough in freezer for 30 minutes. Divide both dough again into 3 parts.

4

Roll each dough into square shape, about 1cm thick and cut into three slabs of equal width.

5

Arrange the dough slab in vanilla-chocolate-vanilla order and another one in chocolate-vanilla-chocolate order. Gently press the slabs together.

6

Cut each slabs dough into 3 strips of equal width. Rearrange the strips of dough to create 2 slabs forming 9 small rectangles cross-wise.

7

Keep in the freezer for another 10 minutes. Slice the dough about 1cm thick and place the dough on a lined baking pan.

8

Bake at 180°C for 15 to 20 minutes, or until lightly browned.

Tip: If the dough is too soft to stay in shape, keep in the freezer for 30 minutes before cutting.

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