Checkerboards
I loved how they looked and they are very tasty, too!
Yield
1 batchPrep
60 minCook
10 minReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | squares |
unsweetened chocolate
bakers, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | squares |
unsweetened chocolate
bakers, melted |
|
Directions
Mix flour, baking powder, and salt; set aside.
Cream butter.
Gradually add sugar and continue beating until light and fluffy.
Add egg and vanilla; beat well.
Gradually add flour mixture, mixing well after each addition.
Divide dough in half, blend chocolate into one half.
Use prepared doughs to make checkerboards.
- * Checkerboards: Set out small amount of milk.
Roll out chocolate and vanilla doughs separately onto lightly floured board into 9 x 4½ inch rectangles.
Brush chocolate dough lightly with milk and top with vanilla dough.
Using a sharp knife, cut lengthwise into 3 strips, 4½ inch wide.
Stack strips, alternating colors and brushing each layer with milk.
Cut lengthwise again into 3 strips, ½ inch wide.
Invert middle section so that colors are alternated; brush side with milk.
Press strips together lightly to form a rectangle Wrap in waxed paper, chill overnite. Cut into ⅛ inch slices, using a very sharp knife. Place on baking sheets. Bake 375℉ (190℃) for about 8 min., or just until white portions start to brown. Cool on racks.
