Brysselkex and Schackrutor
Makes approx. 30 Brysselkex and 30 Schackrutor
200 g butter, room temperature
1 dl granulated sugar
4,5 dl wheat flour
2 tsp vanilla sugar
1,5 tsp cocoa powder
1 dl sugar for decoration
Recipe & Photo: Elisabeth Samuelsson.
Whisk butter and sugar until it's a paste. Stir in the flour. The dough should be crumbly, so don't worry if you think you've added too much flour.
But 1/4 of the dough to one side. Place the rest in a plastic bag in the fridge. Take the dough you but aside and mix in the cocoa powder, then place it in a plastic bag in the fridge. Leave both doughs in the fridge for 30 min.
While the dough is chilling, prepare the sugar for the Brysselkex. Mix 1 dl granulated sugar with food colouring of your choice, or make a few different colours.
Once the doughs are chilled, take the large dough out of the fridge and take out 1/3 of this to start making the Schackrutor. Leave the rest of the dough in the fridge. Knead the cocoa dough and the vanilla sugar dough separately and roll each of them out until approx. 1 cm in diameter. Cut in half so that you have two dark rolls and two white rolls. Push each side of the rolls against the flat baking surface to make the square edges. Press the four square rolls together, forming a chequerboard pattern. Place in the fridge for 1 hour.
Take the dough for the Brysselkex out of the fridge. Knead the dough and roll out to the length you desire. Roll in the coloured sugar. Spread a little butter on the dough roll before you roll it in sugar - it helps the sugar stick better. Leave to rest in the fridge for 1 hour.
Heat the oven to 200 C (gas mark 6.)
Take the dough rolls out of the fridge and cut into slices, approx. 5 mm thick. Place the biscuits on a baking tray covered with parchment paper. Cook in the middle of the oven for 8 - 10 min.