Chocolate & Vanilla Checkerboard Biscuits

Checkerboard Cookies

The technical challenge from week 3 of The Great Irish Bake Off

Bakers were asked to present the judges with 12 ‘Checkerboard’ cookies.

One set of 6 cookies were to be wrapped in Vanilla dough.

The other of 6 cookies were to be wrapped in Chocolate dough.

Paul's Checkerboard Cookies...perfection personified!

Paul's Checkerboard Cookies...perfection personified!

Vanilla Dough

300gr plain flour

150gr caster sugar

150gr butter

1 egg

Few drops of vanilla essence

 

Chocolate Dough

300gr plain flour

150gr caster sugar

150gr butter

1 egg

20gr cocoa powder

 

Assembly

Flour for dusting

1 egg

 

Making the Doughs

Cream butter and sugar together using an electric hand whisk, until they’re light and fluffy. Add the egg and the vanilla essence an mix again.

Sieve in the flour and use your hands to bring it together to a smooth dough. Wrap it in clingfilm and place in the fridge until it’s a bit firmer.  

Repeat the above steps again, adding cocoa powder to give the 2nd batch a much darker colour. Refrigerate until it’s set.

 

Assembling the cookies

 

When the doughs are ready, roll both of them out to the same width and length.

 

Cut 10 equal strips from the chocolate dough and 8 equal strips from the vanilla dough. This is enough to make 2 sets of each biscuit.

 

Build the biscuits by using 9 strips for each log. Arranging them in a checkerboard fashion.  Brush on egg wash to glue sides together when you’re assembling.

 

Roll out a thin layer of the remaining vanilla dough, brush egg wash onto it and wrap one of the logs in it. Place in the fridge until it’s firm.

 

Roll out a thin layer of the remaining chocolate dough, brush egg wash onto it and wrap the other log in it. Place in the fridge until it’s firm.

 

Preheat the oven to 150 degrees / 130 degrees fan.

 

When the logs are ready, cut biscuits from each log. If you have any leftover doughs, they can be wrapped in clingfilm and frozen – you can cut the biscuits and bake them at a later date if you wish.

 

Bake for 12 minutes. Leave to cool.

In a heatproof bowl over a simmering pan of water, melt the white chocolate. Dip the base of the 6 vanilla biscuits into it. Leave to cool on a wire rack

 

In a heatproof bowl over a simmering pan of water, melt the dark chocolate. Dip the base of 6 chocolate biscuits into it. Leave to cool on a wire rack.

 

Serve.