Checkerboard cookies

Preparation

1. We put the sugar in the glass. We program 10 seconds, speed 10.

2. We add 250 g of flour (note, 250 g, not the total that appears in the ingredients), the butter and 35 g of egg (we beat 1 egg and put only 35 g in the glass, the rest we will use later). We program 25 seconds, speed 5.

3. We take the dough out of the glass and divide it in two. Each half will be about 265g.

4. We put one of those halves in the glass. Add the remaining 30 g of flour and program 5 seconds, speed 5. We take out that dough and wrap it in film.

5. We put the other half in the glass. We add 30 g of cocoa and program 5 seconds, speed 5. We wrap it in another piece of film.

6. We put both masses in the fridge where they will be for about 20 minutes.

7. We take out the white dough and make a rectangle of 25 x 8 cm (approximately).

8. We also extend the black mass with the same measurements.

9. We reserve both in the fridge (separated) for about an hour.

10. After that time we cut the dough into strips of approximately 1 cm (we will get 8 strips of each dough).

11. We join the strips alternating colors. We glue them by painting each joint side with the beaten egg that we have left before. We will make 3 rows and 4 columns if we want them to be like the ones in the photo.

12. Now we just have to cut slices to get the cookies. We place them on the baking tray (which we will have covered with baking paper) and bake at 180º (preheated oven) for 15 minutes.