In a mixing bowl with paddle attachment, beat butter and icing sugar until fluffy.
Add in eggs and mix well.
Sift all dry ingredients together and add in to mix well.
Divide the dough into 2 dough, take one dough to mix in pandan emulco.
Roll down the 2 dough flat at 13mm thickness square shape in different trays and keep in the chiller until hard.
Take out the 2 doughs and cut into long strip with 13 mm(same dimension with the height). Using 2 strips of almond shortcurst and 2 strips of pandan shortcrust, join them alternately like a checkerboard style.
Line the cookies in baking tray with parchment paper, bake in preheated oven at 140 °C for around 22 minutes