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Ingredient
Icebox Cookies
Introduce
Ingredient
60 g
Butter (Salted)
50 g
Icing Sugar
1
Egg Yolk
80 g
Flour
1 g
Vanilla Essence
60 g
Butter
20 g
Cocoa Powder
Cooking instructions
* Step 1
Operation Time / 30 min Oven Temperature / 350 F Baking Time / 20 min
* Step 2
Butter Cookie Dough
* Step 3
Sift the flour and set aside until use.
* Step 4
Cream the butter and icing sugar and whisk well.
* Step 5
Add the egg yolk and vanilla essence and whisk well.
* Step 6
Add the flour and use a spatula to mix well.
* Step 7
Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle. Set aside until use.
* Step 8
Chocolate Cookie Dough
* Step 9
Sift the flour and cocoa powder and set aside until use.
* Step 10
Add the egg yolk and whisk well.
* Step 11
Add the flour mixture and use a spatula to mix well.
* Step 12
Place the dough on a lightly floured surface. Roll out the dough to about 1.5cm thick rectangle.
* Step 13
Cut off about 10% of the chocolate dough. You will use this for the outside of the checkered cookies.
* Step 14
Assembly
* Step 15
Brush the egg white (quantities for exterior) on the surface of one side of the butter cookie dough.
* Step 16
Place the chocolate cookie dough on the butter cookie dough (on the side you brushed with egg white).
* Step 17
Place the dough in your fridge until solid (approximately 2 - 3 hours).
* Step 18
Slice the cookie dough to 1.5 cm width.
* Step 19
Brush the egg white on the surface of one side of the cookie dough.
* Step 20
Place the other sliced cookie dough on the cookie dough to create the checker pattern.
* Step 21
Roll out the 10% of the chocolate cookie dough to about 0.5cm thickness to cover the checkered cookie dough (see picture).
* Step 22
Slice the dough to about 1 cm thick and bake for 20 min or until the edges are lightly browned.
* Step 23
Let cool completely.
Note: if there is a photo you can click to enlarge it
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