Chess cookies recipe. Chess cookies. Chocolate Shortbread Dough

Prepare shortbread dough. Beat the 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 cellophane film and place in the freezer for 30 minutes. Also prepare chocolate shortbread dough by adding cocoa powder to powdered sugar. Wrap in film and chill for 30 minutes.
Roll out half of each type of shortcrust pastry to a thickness of 1 cm and trim the edges to form rectangles. Unrolled pieces of dough should remain in the refrigerator, they will be used later. Place each rectangle of dough on a sheet of baking paper and place in the freezer for 10 minutes. Brush white shortbread dough with egg white.
Place the chocolate dough on top of the white dough, greased with egg white, to form 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 be used 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 create a pattern like a chessboard. Brush each strip with egg white and fold one on top of the other, alternating colors.
Trim the edges of the strips and place the entire block in the freezer.

Roll out the remaining white dough to a thickness of 2 cm. Lightly coat with egg. Remove the “chess” block from the freezer, place it on top of the white dough coated with egg white, and wrap the colored dough in white on all sides. Brush the edges of the white dough with egg and glue. Trim off excess dough and set aside. Place the wrapped checkerboard dough in the freezer to harden.
Roll out the remaining chocolate dough to a thickness of 2 cm. Lightly brush with egg. The second "chessboard" block of dough (made from two multi-colored strips, set aside "until better times" in step 1) is wrapped in chocolate dough. Place in the freezer to harden.

Glue scraps of dough of each color together and roll them into two thin long “sausages” - chocolate and white. Intertwine the “sausages” with each other and roll them into one two-color “sausage”. Place in the freezer to harden.

Remove the checkerboard dough blocks from the freezer and cut the white block into 5mm thick slices. Place on a non-stick baking sheet.
Brush the surface of the chocolate block with egg. Sprinkle with sugar.
Cut the block into 5 mm thick slices. Place them 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 placed on a baking sheet. Bake all three types of cookies in an oven preheated to 180° for about 15-20 minutes.

Every housewife has a lot of recipes for delicious baked goods in her personal cookbook. Crispy buns, crumbly cookies, delicate cakes and hearty pies that can be prepared for the arrival of guests or to pamper your family. But despite this, every housewife is looking for new original recipes for preparing dishes and ways of original serving.

Chess cookies are a non-standard baking option. It can be served at a holiday table or at a themed party. Thanks to the combination of chocolate and vanilla parts, the cookies acquire an exquisite 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, which are cut out of a layer of dough using molds or a stencil. Such devices can be bought in a store or, if you are smart, made from scrap materials. By making dark and white sweet figurines, you can arrange a real tournament. There will be no losers in such a competition. You can also stylize each cookie as a game board. This will require a little tinkering, but the result is worth it.

Another option is to make thirty-two squares of chocolate dough and the same amount of light dough. Lay them out in a checkerboard pattern. Also cut and bake figures. This presentation option will be a real treat for young chess players.

Culinary tricks

The recipe for chess cookies can be taken from any home cookbook and slightly modified. Or use the recipes below. The main cooking trick is alternating and combining dark and light dough.

Delicious cookies

The dessert baked according to this recipe is quite simple, but will require skill in preparation. You can’t make it in a hurry because it takes time for the dough to rise.

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 the pieces of butter into them. 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 fairly stiff, dense dough. Pour a bar of melted chocolate into the other half or add 4 tablespoons of cocoa and add the remaining flour. Knead this half well too. In total you will need half a kilo of flour.

Place both parts in the refrigerator for at least half an hour. After this, take out the dough, make four sausages of equal thickness from each piece, fold them together in a checkerboard pattern. The sides of each strip can be moistened with water or egg white for better bonding. Lightly roll the pieces wrapped in film with a rolling pin to give them a square shape and enhance adhesion. Place in the refrigerator for another couple of hours. The dough should harden to make it easier to work with further.

Preheat the oven to 180 degrees, cut the dough piece like sausage into equal pieces. Place them on a baking sheet coated with butter and bake for 15 minutes.

In this recipe, you can experiment not only with chocolate or cocoa. You can also replace vanilla with orange zest. The result will be amazing.

Simple recipe

When you see chess cookies, photos of which are given in the article, it’s hard to resist preparing them right away. Moreover, you need the most ordinary products. They can be found in any refrigerator or in the nearest supermarket.

Chess shortbread cookies are easy to prepare 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 spoonful of baking powder to two glasses of flour and knead the dough. If necessary, you can add more flour.

The dough should be dense and not stick to your hands. Divide it into three parts. Mix a couple of tablespoons of cocoa into one part. Refrigerate all the pieces for half an hour. To prevent the dough from winding, you need to wrap it in film or put it in plastic bags.

Roll out one white piece into a rectangular layer. Roll each remaining piece into two sausages. Adjust the length to the dimensions of the rectangle. Place 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 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 the sausages, but you can do it a little differently. Checkerboard cookies 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. Having prepared two pieces of dough of different colors and cooled them, you need to roll out two layers of equal thickness. It is advisable to make them rectangular in shape and equal in size. Brush one layer with egg white and place the second layer on top. Cut in half lengthwise and, again brushing with egg, fasten the two halves together. You will 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. To ensure reliability, also lubricate the sides with protein. All that remains is to cut into slices and bake chess cookies.

Decoration

For decoration, you can melt dark and white chocolate bars separately. Use a contrasting color to paint chess pieces or other symbols on the finished cookies.

No matter how you bake chess cookies, they will in any case be a favorite on the sweet table.

Today I will share with you a recipe for cookies that I learned to make during my studies at the Paul Bocuse Institute. Previously, it seemed incredible to me to somehow create such beautiful chessboards with identical squares. The secret turned out to be simple and very accessible to everyone. There is nothing complicated in this recipe, the main thing is accuracy and precision. To make everything very clear, I made a video showing the whole process in detail. So run to the groceries and boldly take on this exciting and tasty game of delicious chess.

Cooking time: 20-25 minutes
Dough cooling time: 1 hour
Baking time: 15 minutes

Ingredients:
Vanilla Shortbread Dough:

150 g Butter
100 g Powdered Sugar
50 g Almond Flour (Powder) -
1 egg
250 g Flour
A pinch of salt
Vanilla pod or 1 tsp. Vanilla Paste (or Extract)

Chocolate Shortbread Dough:

150 g Butter
100 g Powdered Sugar
25 g Almond Flour (Powder) -
25 g Cocoa Powder
1 egg
250 g Flour
A pinch of salt

Egg for gluing

Cooking method:

First of all, we prepare two types of dough. Vanilla first. Mix the softened butter with salt and powdered sugar until it has a creamy, almost uniform texture. Add the egg and mix it in thoroughly and quickly. At the same time, add the seeds from the vanilla pod. You can use extract or vanilla paste. Then add almond powder and then flour - no need to knead for a long time. Once all the ingredients are mixed, put the dough together, wrap it in film and put it in the refrigerator for an hour.

Chocolate dough is prepared according to the same principle. Just before adding flour, add cocoa to the mixture. Also, do not knead for a long time, collect into a ball, flatten a little, pack in film and cool in the refrigerator for easy rolling.

The chilled dough must be rolled out to the most even rectangle of equal thickness over the entire area. For a better result, you can use some boards with smooth edges, rolling out the dough between them. To make the surface smoother, it is better to roll between sheets of baking paper or under film. As a result, you should get two layers - chocolate and vanilla. You need to work with this dough very quickly; as soon as it starts to melt, put it back in the refrigerator for a while and let it harden slightly.

Beat the egg until smooth, it will become glue. Apply a thin layer to the vanilla layer, evenly over the entire surface, and cover it with chocolate. Using a knife, smooth out the edges.
We divide the resulting double layer into two more parts. The movements of the knife must be fast and precise in order to get a beautiful, regular pattern. Brush one part with egg again and cover the other. Press down a little so that the layers stick together better.

From the resulting layer we cut strips with a thickness equal to the thickness of the very first rolled layers. Try to keep the stripes even. Then again coating and gluing. At this moment, make sure that white squares alternate with black ones. I remind you that if the dough begins to melt, you should put it in the refrigerator for a few minutes. As a result of such simple manipulations, we obtain a block from which we cut cookies. The thickness can be whatever you like.

Place the finished chessboards on a baking sheet lined with paper or silicone. And put the cookies in the oven, preheated to 160ºC. The cookies are baked for about 15 minutes depending on the thickness, being careful not to burn or brown too much. With the scraps that are likely to remain, we do it simply - collect them together, put them in the refrigerator, then roll them out again and cut into beautiful chocolate-vanilla marble cookies, as a bonus.

Bon appetit!

The unique look of the finished product will especially delight children, but it will also not leave adults indifferent.

Let's see our guests together today! The recipe itself is incredibly simple, but preparation requires care and precision. Of course, we will have to work a little, but the results of this work will more than compensate for our work.

Don't know how to play chess? It's no problem! French cookies in an original design will decorate any table, satisfy any esthete with their appearance, and with their incredible taste will bring true 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 do the simple vanilla one. To do this, take the butter out of the refrigerator and let it sit for a while at room temperature. Mix the slightly softened butter with salt and powdered sugar until smooth.

You can knead the dough by hand, but I prefer to use a kitchen mixer. How do you like to knead the dough? Some of my friends believe that it must be kneaded by hand, 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 beans, which can be replaced with vanillin or vanilla sugar if necessary.

2. Next, add vanilla powder and flour. Don't knead for too long! As soon as you get a homogeneous mass, you can safely wrap the resulting vanilla dough in cling film and put it in the refrigerator for 1-2 hours.

A little advice! The classic French recipe for chess cookies uses powdered sugar combined with powdered almonds. 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 of them with us!

3. The second chocolate version of the dough is prepared according to the same principle, but instead of vanilla in the mass. In this case, you need to add it in the third step of preparation, before adding the flour.

4. We also wrap the resulting chocolate dough in cling film and place it in the refrigerator with its vanilla “brother.”

Now is the time to show your culinary skills in full force! Have you ever made 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 down! I am sure that you will succeed, even if not the first time.

5. Take the chilled vanilla and chocolate dough out of the refrigerator and roll them out into as even and uniform rectangles as possible. In order for the dough to turn out good, you need to use high quality dough.

6. To do this, you can use various auxiliary tools: film, cutting boards, square shapes, etc. Share your techniques for rolling out this dough in the comments!

7. Prepare glue for our chess! Beat the egg with a whisk and apply it evenly onto the surface of the vanilla dough with a brush. Cover with chocolate dough on top.

8. Carefully trim the edges using a sharp knife. You should work pretty quickly with our chess! If they start to get soft, you should immediately put them in the refrigerator. We wait 5-10 minutes and continue working. No, not work... We continue to create a masterpiece of haute 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 with glue again and glue them together. Be sure to follow the staggered assembly order! Black and white, white and black...

12. Cut our cookies from the resulting new block. You can adjust the thickness yourself, taking into account your own preferences.

13. Place the resulting chess squares on parchment and place in an oven preheated to 160°C. These chess pieces are baked for 10-15 minutes, depending on the thickness you choose.

14. With all my heart I wish you all a bon appetit! I wish to please myself and my loved ones more often with my culinary masterpieces. And for this, come to us! We'll show you how to quickly and deliciously prepare gourmet meals at home.

Also don’t 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 for preparing this type of cookie.

Recipes of other types are possible. Only together we can make our world much more delicious! See you again!

Chess cookies are a very interesting way to make a simple cookie interesting and memorable. An excellent option for gifts for friends and colleagues, as well as for family holiday evenings. We will tell you in detail and show you how to make chess cookies so that anyone can easily make them! Please also note that this recipe contains very good and flexible dough, which is easy to work with and bring your fantasies to life. We recommend!

Author of the publication

She was born into a military family, so during her life she managed to live in many cities and countries of the USSR and Russia, and also acquired an irresistible passion for travel, new knowledge and the cuisine of different countries. From her travels she brings back 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 combines 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 g sugar
1/8 tsp salt
1 PC. egg
250 g butter
1 PC. egg white
12 g cocoa powder

Cooking method

Pour the sifted flour into a bowl, make a well into 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 using a mixer fitted with a dough hook or by hand. First, the dough will turn into crumbs, then you need to knead it with your hands 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 place in the refrigerator for 30 minutes.

Remove the dough from the refrigerator and pinch off 1/4 of each piece. Wrap these pieces in cling film and place in the refrigerator.

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. Trim the excess pieces on the sides with a knife so that you get even rectangles.

Using a knife, cut sticks into bars 1 cm thick and high. You should get 9 dark and 9 light bars in total. Prepare egg white and brush. Place the bars in a checkerboard pattern, three in a row horizontally and vertically, coat each layer with egg white to hold the layers of cookies together. You should have two cookies. One preparation uses 5 chocolate and 4 light bars; 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 approximately half a centimeter thick. Wrap the cookie dough 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, after covering them with cling film.

Turn on the oven and preheat to 180 degrees. Remove the blanks from the refrigerator and cut into cookies 0.5 cm thick. Place on a baking sheet lined with baking paper and bake for 10-12 minutes. Hot cookies are still soft; they will harden as they cool.

Chess Cookies ready! Bon appetit!