How do the biscuits get the chequered pattern?

Light and brown dough are layered, sliced and put together so light lies on dark.

Not given; enough for a nice brown colour.

Checkerboard biscuits (dambrettkaker)

Butter dough is divided into a plain and a cocoa-coloured half, rolled into sheets, laid in a chequered pattern, chilled, sliced and baked pale yellow. From Erken's Stor kokebok (1949), p. 661.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 661 (falt i det fri)

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About the dish

The chequered pattern gives the biscuits their name after the draughts board. Erken mentions that a shortcrust dough can be laid around the roll as a frame.

How to make it

1
Make the dough
Cream the butter and sugar until pale for about 20 minutes. Add the eggs one at a time and finally the sifted flour. Work the dough smooth.
2
Colour half
Divide the dough in two. Work the sifted cocoa into one half until you get a nice brown colour.
3
Layer
Roll each dough separately into sheets 1 cm thick. Lay the light one on top of the brown one and leave in a cold place until the dough is fairly hard.
4
Cut and assemble
Cut slices 1 cm thick with a sharp, thin knife. Lay the slices together so that light comes on dark. Chill again.
5
Bake
Cut into slices and bake pale yellow. You can lay a shortcrust dough around the roll as a frame before slicing.

Changes from the original

Measures converted (gr. = g). "eller ca. 20 minutter" in the original is read as "for about 20 minutes". The amount of cocoa and the baking temperature are not given. The number of biscuits is an estimate.

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Frequently asked questions

How do the biscuits get the chequered pattern?: Light and brown dough are layered, sliced and put together so light lies on dark.
How much cocoa?: Not given; enough for a nice brown colour.

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