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White dough:
  • 125g flour
  • 1/2 tsp baking powder
  • 75g caster sugar
  • 60g butter
  • 1/2 tbsp rum or 1 tsp rum aroma
  • 1/2 egg





Black dough:

  • 100g flour
  • 25g cocoa
  • 1/2 tsp baking powder
  • 75g caster sugar
  • 60g butter
  • 1/2 tbsp rum or 1 tsp rum aroma
  • 1/2 egg
  • egg white for assembling

To make the white dough, place all dry ingredients into the food processor with blade attachment and process quickly to mix. Add the butter cut into small pieces. process until you can no longer see large chunks of butter. Add the rest of the ingredients and blitz. Take the dough out of the processor, briefly knead to get a ball of dough. Wrap and refrigerate for 30 minutes. Repeat to make the black dough.

Take the chilled dough out of the
fridge and assemble rolls. To make chess pattern cookies, roll out a thin rectangle of white dough. Make thick strips of both colours and cut so that they have square profiles. Assemble by placing black and white strips on the thin white rectangle, brushing all parts lightly with egg white to ensure that they stick together well.  Roll carefully and seal the edge. Lightly reshape to make a nice regular shape. To make spiral pattern, simply lay rectangles of rolled white and black dough on top of each other (brushed with egg white again) and roll into a sausage. Wrap the prepared sausages and place in the fridge overnight.

Next day:

Cut the cylinders into thin round/squares and bake on sheets covered with baking paper at 160°C (fan forced) until the edges start to colour very lightly, about 8 minutes. Watch them as they burn very easily. Leave to cool and then store in an airtight container.

 


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