How to make checkerboard cookies

1.Add 54g sunflower oil to 60g powdered sugar, stir evenly

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  2.Pour in 20g of egg liquid and mix well

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  3.Sift in 150g of flour and stir briefly

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  4.Pour in 25g Milk, mix into dough

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  5. After the dough is kneaded, start making chocolate dough.The steps are as follows: The dough is the same, except the flour is reduced to 130g, and 20g cocoa powder is added.Roll the two-color dough flat, wrap it in plastic wrap and put it in the refrigerator for 30 to 60 minutes

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  6.Dough Overlap, leaving a rectangular overlapping dough.Apply the previously reserved egg liquid in the middle as an adhesive, cut into strips, stack them opposite each other, brush the middle with egg liquid, and freeze in the refrigerator for another 10 minutes.I used the remaining scraps to make other shapes.

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  7. Cut the dough into strips Form into blocks with a thickness of about 0.8cm, place them on the baking sheet, preheat the oven at 190 degrees for 5 minutes, and bake for 15 minutes.In short, the biscuits should be pinched and not soft at all.