• Prep Time 15 minutes
  • Cook Time 20 minutes
  • Serving For 20 people
  • Difficulty Normal

Recipe Description

ALSO a popular Czech cookies (sachovnice) for Christmas. Other name: Checkerboard Cookie.

This recipe was first published in Flavours magazine.

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 240g butter (at room temperature)
  • 170g icing sugar (sifted)
  • 1/4 tsp salt
  • 1 large egg yolk
  • 1/2 tsp vanilla essence
  • 1 tbsp cocoa powder (sifted + 1 tsp chocolate emulco)
  • some beaten egg white
  • 280 g plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 100 g corn flour
  • 30 g milk powder


  1. Sift plain flour, baking powder, baking soda, corn flour and milk powder, set aside.
  2. To prepare dough:
  3. Using an electric beater fitted with a paddle, beat butter, sugar and salt.
  4. Once salt dissolves, beat in egg yolk and vanilla essence.
  5. Mix in the sifted dry ingredients to form a dough.
  6. Divide dough into 2 portions.
  7. To one portion, add the cocoa powder and chocolate emulco, and beat to combine.
  8. Place each dough portion into a plastic bag and roll out to about 0.75cm thickness.
  9. Freeze the dough sheets for 2 hours.
  10. Remove and using a sharp knife, cut out 1cm strips for each coloured dough.
  11. To assemble:
  12. On a clean plastic sheet, lay a strip of chocolate dough.
  13. Lightly brush some egg white on the side of the dough strip and lay a strip of plain dough next to it, pressing to adhere.
  14. Brush side again with egg white, and stick a strip of chocolate dough to the strip of plain dough.
  15. You will have a panel of three strips.
  16. Repeat to make another panel, alternating the colours using first a strip of plain dough followed by chocolate and plain again.
  17. Make a third panel, similar to the first.
  18. Brush the surface of the first panel with egg white and stack the second panel on top of it.
  19. Repeat for the third panel.
  20. Wrap the plastic sheet around the dough to help it keep its square shape.
  21. Freeze the block for 2 hours before slicing 0.5cm thick.
  22. Arrange the cookies onto greased trays.
  23. To bake:
  24. Preheat oven to 165°C.
  25. Bake for 20 minutes.
  26. This cookie browns easily and sticks to the tray.
  27. Once lightly browned, remove tray from oven and cool cookies before storing

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