The unique look of the finished product will especially delight children, but it will not leave adults indifferent either.
Let's see our guests today together! The recipe itself is incredibly simple, but the preparation will require accuracy and precision. Of course, you will have to work a little, but the results of this work more than compensate for our work.
Can't play chess? It's not a problem! French cookies in the original design will decorate any table, satisfy any aesthete with their appearance, and with their incredible taste will bring real pleasure to any gourmet.
Ingredients:
Vanilla Dough:
1. Wheat flour - 250 gr.
2. Butter - 150 gr.
3. Chicken egg - 1 pc.
4. Almond powder - 50 gr.
5. Powdered sugar - 100 gr.
Chocolate Dough:
1. Wheat flour - 250 gr.
2. Butter - 150 gr.
3. Chicken egg - 1 pc.
4. Almond powder - 25 gr.
5. Powdered sugar - 100 gr.
7. Cocoa - 25 gr.
Cooking method:
1. We need to prepare two different versions of the dough, and first we will deal with a simple vanilla one. To do this, you need to get the butter from the refrigerator and let it lie down for a while. room temperature. Slightly softened butter is mixed with salt and powdered sugar until a homogeneous mass is obtained.
You can knead the dough with your hands, but I prefer to use a kitchen mixer. How do you like to knead the dough? Some of my friends believe that it is necessary to knead it with your hands, which will give the finished product a piece of your energy and soul.
Add and quickly mix it into our mass. We also add vanilla grains, which, if necessary, can be replaced with vanillin or vanilla sugar.
2. Next, add vanilla powder and flour. Don't stir too long! As soon as you get a homogeneous mass, you can safely wrap the resulting vanilla dough in cling film and refrigerate for 1-2 hours.
A little advice! In classic french recipe for making chess cookies, powdered sugar is used in combination with almond powder. This gives the dish a subtle refined taste. But you can try making this type of cookie without using almond paste.
To do this, you will need to add 150 grams of powdered sugar instead of 100 in the first step of preparation. Compare both options and be sure to share your impressions with us!
3. The second chocolate version of the dough is prepared according to the same principle, but instead of vanilla in the mass. At the same time, you need to add it in the third step of cooking, before adding flour.
4. Received chocolate dough we also wrap it in cling film and send it to the refrigerator to our vanilla "brother".
Now is the time to show your culinary skills to the fullest! Have you ever made a shortbread like this before? If yes, then it will be much easier for you. And if not, then you will need certain skills and experience.
But patience and work will grind everything! I am sure that you will succeed, even if not the first time.
5. We take out the chilled vanilla and chocolate dough from the refrigerator and roll them out as even and identical rectangles as possible. In order for the dough to turn out good, you need to take high quality.
6. For this, you can use various auxiliary tools: film, cutting boards, square shapes, and more. Share in the comments your tricks for rolling out this dough!
7. Cooking glue for our chess! Whisk with a whisk egg and with a brush, apply it in an even layer on the surface of the vanilla dough. Cover with chocolate pastry on top.
8. Carefully trim the edges with a sharp knife. It should be pretty fast to work with our chess! If they begin to become soft, immediately put them in the refrigerator. We wait 5-10 minutes and continue to work. No, not work... We continue to create a masterpiece of high French cuisine!
9. We cut the resulting layer into two more equal parts and use our unique glue to connect them together.
10. From the resulting "brick" we cut thin strips that will have the width of our first layers.
11. Coat them again with glue and glue them together. Be sure to follow the checkerboard assembly order! Black and white, white and black...
12. From the resulting new bar we cut our cookies. You can adjust the thickness yourself, taking into account your own preferences.
13. The resulting chess squares are laid out on parchment and sent to an oven preheated to 160 ° C. These chess are baked for 10-15 minutes, depending on the thickness you choose.
14. With all my heart I wish you all Bon appetit! I wish to please myself and my loved ones more often with my culinary masterpieces. And for this come to us! We will show you how quickly and tasty you can cook fine dining at home.
Also, do not forget to leave your comments and reviews about this recipe! It is important for us to know your opinion, and we will be glad if you share your subtleties and tricks of making this type of cookie.
Recipes of other types, you can. Only together we can make our world much tastier! See you soon!
There are a huge number of baking recipes, but it turns out especially delicious crumbly biscuits"Chess". It literally melts in your mouth - just delicious! At the same time, it is incredibly appetizing and attractive. appearance such a simple dessert for tea. He got his name for a reason. Indeed, the sweetness is played in the form of a chessboard, which will certainly appeal to both adults and very young sweet tooth. You can take these cookies with you on the road, to nature or to the office.
Cooking time - 1 hour.The number of servings is 4.Ingredients
To please your household with an original and incredible delicious cookies"Chess", you will need to use the following ingredients:
- powdered sugar - 120 g;
- flour - 400 g;
- cocoa powder - 2 tbsp. l.;
- egg - 1 pc.;
- salt - 1 pinch;
- butter - 250 g;
- vanillin - to taste.
How to cook very tasty and crumbly Chess cookies
To amaze everyone with your culinary features and get an unsurpassed result in the form of the original Chess cookies, you don’t need to own any confectionery secrets and skills. In fact, everything here is very simple to do.
- First you need to prepare all the components so that during the cooking process you do not waste extra time looking for one or another ingredient.
- Then break the egg into a separate bowl and cover it with powdered sugar. The mixture is beaten with a mixer at medium speed.
- In the resulting sugar-egg composition, you will need to put the butter, which was previously slightly softened. Vanillin and salt are also poured here. The mass is thoroughly mixed.
- The resulting homogeneous composition is divided into 2 parts. They must be equal in volume. In one of the servings you will need to pour cocoa powder. The mass is thoroughly mixed.
- Now in each of the parts you need to add an equal amount of flour. Blanks of different shades are kneaded. Then the dough (both types) is rolled into separate balls and wrapped individually with cling film. Both lumps must be sent for half an hour in the refrigerator.
- After the specified amount of time has elapsed, you must first roll out the white dough into a layer about 1 cm thick. He needs to give a rectangular shape. After that, it should be put back in the refrigerator.
On a note! It is most convenient to roll out such a dough, covering it on both sides with cling film or cellophane.
- The same procedure is repeated, but this time with a chocolate blank.
- Then you need to put a chocolate layer on the white dough. The workpiece is again transferred to the refrigerator.
- It remains to cut the multilayer "cake" into strips. They also need to be cooled for at least 5 minutes.
Video recipe
The easiest way is to bake Chess cookies using the instructions in video format:
I found the recipe for this cookie in the book "Baking" by my beloved James Peterson, who has repeatedly pleased me with his great ideas and detailed instructions for the preparation of a particular dish. It not only looks quite sophisticated (almost everyone who sees it begins to twist this cookie in their hands and wonder "how is it made???"), but also very, very tasty. I have not yet seen a single person who would be limited to one single thing.
Unfortunately, now almost all cookies that are sold in stores are made using margarine in order to reduce the cost of production. And this means that the taste of cookies is not the same, and there are a huge amount of trans fats that are harmful to the human body. Cookies made with real butter cannot be found everywhere and they cost a lot of money (200 rubles per 100 g). That is why for myself and my family I prefer to cook delicious and healthy treat handmade from the finest products.
You will need (light dough):
- 2 cups of flour
- ½ tsp salt
- 1 cup of sugar
- 220 g chilled butter cut into 1x1 cm cubes.
- 1 egg
- 1 egg yolk (+ 1 more if needed)
1. Mix all dry ingredients in a cup (flour, sugar, salt). Add the diced cold butter and mix everything with your hands or with a mixer until the mixture looks like grated Parmesan cheese.
2. Add the egg and egg yolk, continue to mix until the mixture sticks together into one large ball. If necessary, if the mixture is too dry and the dough does not stick together, add 1 more egg yolk.
3. Roll the dough into a ball, refrigerate for 30 minutes.
You will need (chocolate dough):
- ¾ cup flour
- 1/3 cup sugar
- ¼ cup cocoa powder (no sugar!)
- ¼ tsp salt
- 60 g of chilled butter, cut into 1x1 cm cubes + 2 more tbsp.
- 1 egg white
1. Mix all dry ingredients in a cup (flour, sugar, salt, cocoa powder).
2. Add diced cold butter and egg white, mix everything until sticky into one large ball of dough.
3. Put in the refrigerator for 30 minutes.
How to make chess cookies:
Powdered sugar
- 1 egg white, beaten
1. Divide the light dough into 4 parts, from each form several bundles 1-1.5 cm thick. You need to roll out the dough on a table dusted with powdered sugar and use your hands. The warmth of your hands will make the dough more pliable and you can roll it out neatly without damaging it. Do the same with the chocolate dough.
2. Fold light and chocolate strands alternately next to each other in a row of 4 pieces. Gently press them on the sides with a knife, and on top you can lightly walk on them with a rolling pin.
3. Follow the next row in the same way, but place the bundles in the opposite order (that is, if in previous version you started to fold them in a row with a light tourniquet, this time start with a dark one).
4. Lubricate the first row of tourniquets with beaten egg white and lay the second row of tourniquets on top of it.
5. Repeat steps 1-3. In total, you should have 4 rows of harnesses arranged in a checkerboard pattern (see photo). Put your design in the freezer for 15-20 minutes.
6. Preheat the oven to 180 C.
7. With a sharp knife, carefully, trying not to crush, cut the workpiece into 0.5 cm thick cookies. Put them on a baking sheet covered with baking paper and bake for 12-15 minutes (the edges of the cookies should begin to brown).
Simpler variations on the theme of the “light-dark” combination are possible, such as “spirals” (glue two layers of dough with egg white, roll them tightly into a roll, put them in the refrigerator for 30 minutes, cut, bake) or “coins ” (a dark tourniquet inside a light-colored dough rolled up.
Chess Cookies are a very curious way to make simple cookies interesting and memorable. A great option for gifts to friends and colleagues, as well as for family holiday evenings. We will tell and show in detail how to make chess cookies - so that anyone can easily make it! We also draw your attention to the fact that this recipe has a very good and plastic dough, which is easy to work with and bring your fantasies to life. Recommended!
Publication author
I was born in a military family, so I managed to live in many cities and countries of the USSR and Russia during my life, and also acquired an irresistible passion for travel, new knowledge and cuisine different countries. From travels he brings not only souvenirs, but also new recipes. Now he lives in the south of Austria, on the border with Italy. The cuisine of this region uniquely intertwines the traditions of Austria, Italy and Germany.
- Recipe author: Inna Belyaeva
- After cooking, you will receive 50 pcs.
- Cooking time: 2 hours
Ingredients
- 400 gr wheat flour
- 150 gr sugar
- 1/8 tsp salt
- 1 PC. egg
- 250 gr butter
- 1 PC. egg white
- 12 gr cocoa powder
Cooking method
Pour the sifted flour into a bowl, make a well in which add sugar, a pinch of salt, 1 egg.
Cut the cold butter into small cubes, add to the flour and knead the dough. This can be done with a mixer fitted with a dough attachment or by hand. First, the dough will turn into crumbs, then with your hands you need to knead it until smooth.
Roll the dough into a ball.
Weigh, divide into 2 equal parts. Add cocoa to one half and knead the dough. Wrap both parts in cling film and refrigerate for 30 minutes.
Remove dough from refrigerator and pinch off 1/4 of each. Wrap these pieces in cling film and refrigerate.
Roll out the remaining dough on a floured surface into a rectangle 1 cm thick and 13x15 cm in size. It is best to roll out both white and chocolate dough at the same time. Cut off the excess pieces on the sides with a knife so that even rectangles are obtained.
Cut sticks with a knife 1 cm thick and high. In total, you should get 9 dark and 9 light bars. Prepare egg white and brush. Fold the bars in a checkerboard pattern, three in a row horizontally and vertically, coat each layer with protein to hold the cookie layers together. You should have two cookie cutters. In one blank, 5 chocolate and 4 light bars are used; in the second, on the contrary, 5 light and 4 chocolate.
Remove two pieces of previously set aside dough from the refrigerator and roll it out to about half a centimeter thick. Wrap the cookie blank tightly in this dough, cut off the excess dough with a sharp knife. Leave the prepared bars with cookies in the refrigerator for 20 minutes, previously covered with cling film.
Turn on the oven to heat up to 180 degrees. Remove the blanks from the refrigerator and cut into 0.5 cm thick cookies. Place on a baking sheet covered with baking paper and bake for 10-12 minutes. Hot cookies are still soft and will harden as they cool.
Cookies Chess ready! Bon Appetit!
Olga recently sent me original recipe shortbread cookies "Serpentine". I really liked the beautiful cookies, and I immediately began to cook them. And while cooking, I remembered another recipe for an unusual shortbread cookie that I saw a few years ago in a magazine and have been going to cook since then - chess cookies. 🙂 The dough for "Serpentine" was perfect for the second version of the cookie - only the way of execution is different! I suggest you try shortbread Chess, the recipe is simple, and the view is very spectacular!
And we also have a Chess cake - it also looks gorgeous. 🙂
Chess Cookie Ingredients:
- 1 egg;
- 100 g sugar (0.5 cup);
- 100 g butter (half a pack);
- 2 cups flour (maybe a little more)
- 1 teaspoon baking powder;
- 1.5-2 tablespoons of cocoa powder.
How to make chess cookies:
Rub the softened butter with sugar, add the egg, rub some more, then add the flour mixed with the baking powder and knead the soft dough.
Separate about 1/3 of the dough and add cocoa to it, knead until smooth.
It turns out 2/3 white dough and 1/3 with cocoa.
Separate half of the white dough and set aside for now. It turns out like this:
Now we divide the dough with cocoa and one part of the white dough in half, and from each half we roll a sausage about 2 cm thick.
And the remaining 1/3 of the white dough is rolled into a cake with a thickness of 0.3-0.5 mm, the thinner, the more beautiful the cookies will be. Can be rolled out on a floured board, but thinly rolled dough may tear when rolled. Therefore, it is more convenient to roll out on a sheet of confectionery parchment.
In the middle of the rolled cake we put two sausages side by side - dark and light.
And on top of them are the other two, just the opposite - light and dark, in a checkerboard pattern.
Now gently press the sausages with your hands, giving them a square shape, and gently wrap the sausages in the dough.
Wrap the roll in cling film and put in the refrigerator for half an hour.
Then we take it out, unfold the film and cut the roll into slices 1 cm thick. That's what a chess pattern turned out!
We lay out the chess pieces on a baking sheet covered with confectionery parchment and bake at 180-200C for about half an hour (specifically, look at your oven).
When the chess cookies become slightly golden, they are ready!
You can get cookies, lay them out on a dish, cool and surprise the household!
