Chess cookies

By VicentaLakin

Chess cookies

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Steps for Chess cookies

  • 1
    Butter room softening, sugar powder, two minutes with an eggbeater
  • 2
    Butter goes white
  • 3
    Join the egg fluid and continue to stir
  • 4
    So the state of the liquid after it's out
  • 5
    After the release, the liquid is 4:6, with a small portion of cocoa powder used for chocolate noodles. When divided, they sift into cocoa powder and mix it evenly。
  • 6
    I put the cocoa powder first, and then the color was even
  • 7
    SCAN LOW POWDER, EVENLY MIXED. IT IS ORGANIZED INTO A RECTANGULAR FORMATION, WHICH IS THEN APPLIED TO AN 8CM THICK BACKUP。
  • 8
    The extra butter is sifted directly into the powder, evenly mixed
  • 9
    WHEN IT'S EVEN, IT'S FULL OF RECTANGLES, AND THEN IT'S 0.8CM THICK
  • 10
    Noodle brushes the egg fluid, and then two pieces folded together and frozen the refrigerator for 20 minutes。
  • 11
    Cut into a long bar as wide as 0.8 as necessary, then calculate the colour, and the matching side requires an egg brush。
  • 12
    I FOLD IT INTO THE CORRESPONDING THICKNESS AS I NEED, AND I DO IT AT 2:3 AND CUT IT TO 0.8CM THICK. THE FREEZER MUST BE FROZEN OR THE TWO COLOURS OF THE CUT ARE NOT CLEAR。
  • 13
    The first half of the picture is a cut-off effect without stereotyping, the second half is a stereotyped effect and the individual prefers the second half。
  • 14
    The oven's 150 degrees, about 25 minutes. The finished chart。

    • Chess cookies Make Tips

    When you're sifting low powder, you have to flip and remember to mix. Otherwise the flour's too hot for cookies

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