Cooking instructions
1 hour 40 minutes Print
1. Chop the cooled butter with a knife into small pieces. In a large bowl, mix flour, sugar and salt. Add chopped butter in two additions, mixing well each time - you should get a homogeneous crumb. It is more convenient to use a mixer, since it is difficult to achieve this by hand. Add the yolk of one egg and vanilla extract to the butter-flour crumb. Knead until you get a homogeneous dough - it should come together in a lump. Tool Mixer whip egg whites, as well as kneading other substances like minced meat or dough is convenient not by hand (as it takes time and effort), but with a mixer like KitchenAid. For example, the Artisan model has ten speed settings and three different attachments to work with any consistency, besides, it is also a versatile food processor.
2. Divide the dough into two parts. Add cocoa powder to one of them and mix thoroughly until evenly colored. Dust your work surface and rolling pin with flour. Roll out both parts of the theater separately into layers of approximately the same size, no more than 1 cm thick. Trim the edges evenly. Cover the dough with cling film and refrigerate for 1 hour.
3. In a bowl, break the contents of one egg and prepare a brush.
Crib How to check egg quality
4. Cut the cooled layers of dough with a very sharp knife into strips 1 cm wide. Put them in a row, alternating two light and one dark, while brushing their sides with a beaten egg. Brush the entire row with beaten egg. From above, positioning exactly above the bottom strip, lay out the second row of two dark and one light strips in the same way, complete the assembly with the third row, its composition, like the first one, is one dark strip and two light ones. From the whole dough, form blanks with a round, square or triangular section, coat the joints with egg mass.
5. Wrap the dough with polyethylene, put it in the refrigerator for 30 minutes.
6. Cut the structures into slices 1 cm thick and place the chess cookies on a baking sheet filled with oiled parchment.
7. Bake in an oven preheated to 180 degrees for about 15 minutes. The cookies should be browned. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe the temperature regime: for example, in the case of baking.
Every housewife has a lot of recipes in her personal cookbook. delicious pastries. crispy buns, crumbly biscuits, delicate cakes And hearty pies, which can be prepared for the arrival of guests or to pamper the household. But despite this, every hostess is looking for new original recipes cooking and serving methods.
Chess cookies are a non-standard baking option. It can be submitted to festive table or a themed party. Thanks to the combination of chocolate and vanilla parts, the cookies acquire refined taste, and the alternation of dark and light squares looks original on the table. Such a treat will definitely not go unnoticed.
You can bake chess cookies in the form of figures that are cut out of a layer of dough using molds or a stencil. Such devices can be bought at the store or, being smart, made from improvised materials. Having made dark and white sweet figurines, you can arrange a real tournament. There will be no losers in this competition. You can also make a stylization for the game board on each cookie. This will take a little fiddling, but the result is worth it.
Another option is to make thirty-two squares of chocolate dough and the same amount of light. Arrange them in a checkerboard pattern. Also cut and bake figurines. This type of presentation will be a real treat for young chess players.
Cooking Tricks
The recipe for chess cookies can be taken from any home cookbook and slightly modified. Or use the recipes below. The main trick of cooking is the alternation and combination of dark and light dough.
delicious cookies
The dessert baked according to this recipe is quite simple, but it will require skill in cooking. You can't do it on hastily, because it takes time to proof the dough.
200 g of butter, which has melted a little, needs to be cut into pieces. In a bowl, beat a glass of sugar and 2 eggs and beat in pieces of butter. Gradually add flour and knead well so that there are no lumps. When the consistency is similar to thick sour cream, divide it equally. Add a pinch of vanillin and more flour to one part to make a rather steep dense dough. Pour a bar of melted chocolate into the other half or pour 4 tablespoons of cocoa and add the remaining flour. Knead this half well too. All you need is half a kilo of flour.
Put both parts in the refrigerator for at least half an hour. After that, take out the dough, make four sausages of equal thickness from each piece, put them together in a checkerboard pattern. The sides of each strip can be moistened with water or egg white. Lightly roll the wrapped blanks with a rolling pin to give them a square shape and increase grip. Place in refrigerator for a couple more hours. The dough should firm up so that it is easier to work with it further.
Preheat the oven to 180 degrees, cut the dough blank, like a sausage, into equal pieces. Arrange them on a baking sheet, smeared with oil, and send to bake for 15 minutes.
In this recipe, you can experiment not only with chocolate or cocoa. You can also substitute vanilla for orange zest. The result will be amazing.
simple recipe
Seeing chess cookies, the photo of which is given in the article, it is difficult to resist and not cook it right there. Moreover, the most common products are needed. They can be found in any refrigerator or in the nearest supermarket.
Shortbread chess cookies are prepared simply and melt in your mouth. First you need to mix 100 g of chopped butter with half a glass of sugar. Then beat one egg into this mixture. Add a tablespoon of baking powder to two cups of flour and knead the dough. More flour can be added if needed.
The dough should be dense, not stick to your hands. Divide it into three parts. Stir a couple of tablespoons of cocoa into one part. Refrigerate all pieces for half an hour. To prevent the dough from winding, it must be wrapped with a film or put in plastic bags.
Roll out one white piece into a rectangular layer. Roll two sausages from each remaining piece. Adjust the length to fit the rectangle. Lay sausages in the center of the layer, alternating colors. It turns out black and white in the bottom row and white and black in the top. Wrap everything in a layer of light dough. Cut like a sausage and bake for about 20 minutes in an oven preheated to 180 degrees.
Another cooking option
In the recipes considered, it was necessary to roll out sausages, but you can do it a little differently. Cookies "Chessboard" can be prepared in different ways.
The dough recipe can be taken from the options given or according to your favorite recipe from a home cookbook. Preparing two pieces of dough different color and after cooling them, you need to roll out two layers of equal thickness. It is desirable to make them rectangular in shape, equal in size. Grease one layer with egg white and lay the second on top. Cut in half lengthwise and, again brushing with egg, fasten the two halves. You get four stripes. Next, you need to carefully cut into strips, the thickness of which will correspond to the width of one colored strip. Fold the prepared layers so that the colors alternate. For reliability, the sides are also lubricated with protein. It remains to cut into plates and send chess cookies to bake.
decoration
For decoration, you can melt the tiles of dark and white chocolate. With the help of ready-made cookies, draw chess pieces or other signs in a contrasting color.
No matter how the chess cookies are baked, they will in any case be a favorite on the sweet table.
Step 1: Prepare the cookie dough.
Butter, well frozen, take it out of the refrigerator and grind it with one of three ways- cut with a knife into small pieces, three on a grater or cut large pieces and beat in a blender. Add to oil egg, powdered sugar and a couple of tablespoons of flour. We continue to beat the mass, or mix it properly to get a homogeneous dough.
We divide the dough into 2 parts and add cocoa powder to one of them, and vanilla sugar to the other. Remind me what's next need to beat again and mix both balls of dough, it will probably be superfluous. The dough is not quite ready yet - after all, we still have flour, which we will mix in equal proportions with both lumps in order to get an elastic dough that does not stick to our hands. Wrap both doughs in cling film and refrigerate for approx. 40 minutes. The butter will harden, and then the dough will be easier to roll out. Step 2: We form chess cookies.
Now the most interesting part of the preparation begins. Take the dough out of the refrigerator and again divide each lump in half. We put one part back in the refrigerator, and roll the other into a small rectangle. Approximately 1 cm thick. We cut the rectangle into cubes, which is clearly shown in the photo. The more accurately and evenly you cut the bars, the more beautiful the end result will be. What size will be your chessboard and the cells in it - you decide. I have cells 1x1 cm, and the perimeter itself turned out to be approximately 3x3 cm. 
We take out those parts of the dough that were put in the refrigerator and quickly roll them into a layer about 5 millimeters thick. We lay multi-colored sticks on it, alternating, so that it looks like chess cells. Determine the number of bars in one roll yourself, maybe you want to cook a whole chessboard? We wrap a layer of dough around the sticks and get a roll, which we send back to the refrigerator to cool the butter again. Without cooling, the roll will be difficult to cut, the sticks can move out, and this will ruin the pattern of the future cookie. Step 3: Cooking and baking chess cookies.
While the roll hardens, prepare a baking sheet - grease a small amount vegetable oil and lined with parchment paper. Turn on the oven so that it has time to warm up up to 160 degrees.
We take out the future cookies from the refrigerator, and cut the roll across into slices, 6-8 millimeters thick. 
Lay the cookies on a baking sheet and put them in hot oven. We bake cookies until cooked, but without letting it fade. 15 minutes should be enough for each serving. Step 4: Serve the finished chess cookies.
This amazing cookie is perfect for both hot - tea, coffee, cocoa, and refreshing cold - juice, milk, lemonade, drinks. Serve it warm or chilled, whichever you prefer. Its spectacular appearance will surprise your guests, and its amazing taste will be remembered for a long time! Bon appetit! To ensure that the cookies are baked, but not browned, you need to monitor the baking temperature - the cookies are dried rather than baked.
You can mix the multi-colored dough in a different way and get a different "coloring" of the cookies.
Vanilla sugar is optional. Sugar can also be used instead of powdered sugar, but it will take a long time to beat so that it completely dissolves.
Delicate, crumbly and insanely delicious shortbread chess cookies - isn't this the dream of every housewife: to cook and enjoy your own pastries. I love making these shortbread cookies, as the recipe is quite interesting and simple. Ready baked goods looks original and beautiful: any day can turn into a festive one - the aroma alone cheers you up! The taste of homemade chess cookies is simply extraordinary: by adding to the dough boiled yolks. For shortbread biscuits the ingredients used are very affordable, almost all of them are in our refrigerator. A few secrets will help make ordinary pastries magical! Today I will tell you how to make chess shortbread cookies: you will definitely succeed too.
Ingredients:
- wheat flour - 240 grams;
- boiled yolk - 3 pieces;
- vanilla sugar - 0.5 teaspoon;
- salt - 2 pinches;
- butter or margarine - 200 grams;
- powdered sugar - 4 tablespoons;
- cocoa - 20 grams.
The best chess cookies. Step by step recipe
- The dough for chess shortbread cookies is prepared on the yolks of boiled eggs, therefore, to begin with, we separate the yolks from 3 hard-boiled eggs, and the proteins can be eaten: they will not be needed.
- Knead the white vanilla dough first. Mash one and a half yolks with a fork.
- Then add 100 grams of soft butter (margarine), 0.5 teaspoon of vanilla sugar (or 1 pinch of vanillin), 1 pinch of salt and 2 tablespoons of powdered sugar. If you add sugar instead of powder, it will be felt a little in the finished cookies.
- We carefully combine everything with a fork, rubbing all the ingredients as much as possible.
- Pour 130 grams of flour into the resulting mass, we get a homogeneous dough. At first it is very sticky, but then it does not stick at all to the hands. We don’t knead for a long time: it’s gathered and that’s enough - otherwise the dough will turn out bad.
- We wrap the resulting dough in a film or bag, put it in the cold: for about 20-30 minutes.
- Immediately prepare the dough with cocoa. We also grind 1.5 yolks, add 100 grams of soft butter, powdered sugar - 2 tablespoons, salt - 1 pinch and 20 grams of cocoa. There will be a taste of chocolate, so we do not add flavors.
- Add flour: already less than the first dough will need 110 grams. Mix until smooth.
- I am often asked: why can't you make all the dough at once, and then mix some with cocoa? You can, but the consistency of the dough to which you add cocoa will be a little denser than white, and this is not desirable. We also remove the dough in the cold so that it is well cooled.
- We roll out the vanilla dough, immediately form a rectangle or square with the same thickness, about 5-10 millimeters.
- Do the same with chocolate dough.
- We put a chocolate rectangle on the board, light vanilla on top. The dimensions of the two pieces must be the same.
- Put in the freezer for 30-40 minutes. The dough should harden, then it can be cut evenly.
- After we cut off the uneven edges, they can then be rolled up with sausage and made into marble cookies, cut into small pieces.
- Divide the rectangle into strips of the same size. I got four pieces. Cut quickly with a very sharp knife.
- Next, we make chess cookies. We take two strips, connect them by overlapping each other. White stripe to chocolate and vice versa. We also connect the other two.
- Cut into cookies, about five millimeters thick. You need to do everything quickly, as the butter in the dough heats up quickly and the cookies may not turn out even.
- We heat the oven to 200 degrees. We cover the sheet with baking paper.
- We spread the cookies, bake for about 15-20 minutes: it should not be too fried.
Tender and crumbly cookies are ready for tea! Be sure to prepare such shortbread and creamy cookies: your loved ones will definitely be satisfied! This home recipe chess cookies for me the best and most successful! Cook with me on the Food for Every Taste channel and the Very Tasty website: we have something to offer you. I wish you culinary achievements, delicious pastries and good mood. Bon appetit!
cook shortbread dough. Beat butter with powdered sugar and vanilla sugar until creamy, add water and yolks and stir. Sift the flour and baking powder, add to the egg mixture and stir until a homogeneous dough is obtained. Wrap the dough in plastic wrap and place in the freezer for 30 minutes. Also prepare chocolate shortbread dough by adding cocoa powder to powdered sugar. Wrap in cling film and refrigerate 30 minutes.
Half of each kind shortcrust pastry roll out to a thickness of 1 cm and trim the edges to make rectangles. Unrolled pieces of dough should remain in the refrigerator, they will be used later. Spread each rectangle of dough on a sheet of baking paper and place in the freezer for 10 minutes. Grease white shortbread dough with egg white.
Place the chocolate dough on top of the egg white white dough to make a two-layer dough.
Cut the two-layer dough into 3 strips 4 cm wide. Cut each strip in half again to make 6 strips 2 cm wide. Four of them will be used immediately, and the remaining two should be put in the refrigerator to use later.
Each of the four strips of dough is brown on top and white on the bottom. Turn over two strips (second and fourth) to make a pattern, like on a chessboard. Lubricate each strip with egg white and fold one on one, alternating colors.
Trim the edges of the strips and place the entire block in the freezer.
Roll out the rest white dough to a thickness of 2 cm. Lightly coat with egg. Remove the "chess" block from the freezer, lay it on top of the white dough smeared with protein and wrap the multi-colored dough in white on all sides. Brush the edges of the white pastry with egg wash and seal. Trim off excess dough and set aside. Place the wrapped "chess" dough in the freezer to harden.
Roll out the remaining chocolate dough to a thickness of 2 cm. Brush lightly with egg. The second "chess" block of dough (prepared from two multi-colored strips, set aside "until better times" in step 1) wrap in chocolate dough. Place in freezer to harden.
Blind the scraps of dough of each color together and roll two thin long "sausages" out of them - chocolate and white. Weave the "sausages" together and roll them into one two-color "sausage". Place in freezer to harden.
Remove the blocks of "chess" dough from the freezer and cut the white block into slices 5 mm thick. Spread out on a non-stick baking sheet.
Brush the surface of the chocolate block with the egg. Sprinkle with sugar.
Cut the block into slices 5 mm thick. Spread them out on a non-stick baking sheet.
Remove the two-color "sausage" from the freezer, brush with egg, sprinkle with sugar and cut into 5 mm pieces, which are laid out on a baking sheet. Bake all three types of cookies in an oven preheated to 180 ° for about 15-20 minutes.
