Chessboard Biscuits

Chessboard Biscuits

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These biscuits look great but there is a lot of work to get them that way. The basic dough is divided into a plain and chocolate then cut and layered to get the amazing chessboard effect.


Makes: 60 biscuits, depending on size

  • 2 1/2 cups (300g) plain flour
  • 150g butter
  • 2/3 cup (155g) caster sugar
  • 1 egg
  • 1 teaspoon cocoa powder
  • 1 egg white

Preparation:45min  ›  Cook:10min  ›  Extra time:3hours cooling  ›  Ready in:3hours55min 

  1. Work the flour, butter, sugar and egg into a dough. Cover and chill for 1-2 hours.
  2. Set a handful of dough aside. Divide the remaining dough in half. Knead cocoa into one half. Roll out the plain and chocolate dough to 5mm thick rectangles (of same size).
  3. Brush plain dough with egg white and lay the chocolate dough on top.
  4. Using a ruler, cut very accurate 5mm thick strips.
  5. Roll out the leftover dough to 5mm thickness. Arrange dough pieces in a checkerboard fashion on top of this dough. Stick them together with egg white.
  6. Wrap the checkerboard in the dough and then in foil. Return to the fridge.
  7. Preheat oven to 200 degrees C then grease and flour a baking tray.
  8. Cut the dough into 5mm thick slices and bake in preheated oven for 10 minutes.

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Reviews (2)


Also they turned out nothing like the provided pictures of theese crappy cookies! - 04 Mar 2012


Fir step 6 it doesn't say how long to put it in the fridge for. We found it difficult to make it into a chessboard fashion and resulted in the cookies turning out like stones or bricks?! Does anyone know why or has had the same problem as me? - 04 Mar 2012

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