Cooking Steps

1. 

   Step1:After the butter is softened in a warm room, add sugar powder and stir until well mixe

2. 

   Step2:Put most of the egg liquid and vanilla essence into the batter slowly. Slowly stir until it is mixed (the saved egg liquid is useful after

3. 

   Step3:Sift the flour and put it into the batter. Mix well and divide the dough into two parts

4. 

   Step4:Take out half (the less part) of the dough. Wrap it in the plastic wrap. Put the cocoa powder in the other half. Mix well

5. 

   Step5:At this time, there are black and white dough. They are wrapped with plastic wrap. They are refrigerated in the refrigerator for 2-3 hours until they are hard and not easy to deform (refrigerated, not frozen. In order to maintain a certain softness, they can continue to operate

6. 

   Step6:Take out the two dough and make them into large pieces about 1cm thick through the plastic wrap

7. 

   Step7:Then remove the cling film, apply the egg liquid and stick it together. Then cut it into 1cm strips with a big knife

8. 

   Step8:The last step is similar. Separate the two strips and interlace the colors. Glue them with eggs

9. 

   Step9:Wrap the strips with plastic wrap. Arrange the shape. Refrigerate them for more than half an hour to the hard ones. Press them by hand and there is no dent (this step is freezing, not refrigeration. It's better to cut them if you freeze them)

10. 

    Step10:Cut the frozen strip into small biscuits about half a centimeter thick. Then you can see the cute little chess grid

11. 

    Step11:Spread the parchment on the baking tray. Put the chessboard evenly. Preheat the oven 300F at the same tim

12. 

    Step12:300F. Bake for 15 minutes. Take it out to cool (this one is based on different ovens. The temperature may not be accurate. The big oven in my house is very simple. The temperature is too high. I put it on the top layer to bake without paste. The small oven with electronic temperature control is 350f. It's also roasted for about 15 minutes