Home
Recipes
Checkerboard biscuits

Two checkerboard biscuits

Checkerboard biscuits

Name: Checkerboard biscuits
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: Makes 20-25
Ingredients: plain flour to dust; ½ batch of universal dough (see below); red food colouring paste; 50g demerara sugar

Ailsa Burt

Save recipe

Makes 20-25

Easy

Prep: 35 mins

Cook: 10 mins

plus chilling and cooling

0 reviews

loading...

Rustle up these colourful cookies as a festive gift for friends. Made with our universal dough recipe, the checkerboard effect is created through layering

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Universal biscuit dough

A star rating of 4.9 out of 5.7 ratings

App onlyVanilla spiral biscuits. This is a premium piece of content available to subscribed users.

A star rating of 5 out of 5.3 ratings

Almond, orange & ginger florentines

A star rating of 4.5 out of 5.4 ratings

Ingredients

Nutrition

Units:

MetricUS

plain flour

to dust
½ batch of universal dough

(see below)
red food colouring paste
50g demerara sugar

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving (25)

kcal85
fat3g
saturates2g
carbs12g
sugars6g
fibre0.3g
protein1g
salt0.1g

Method

step 1

Line a baking sheet with baking parchment. Lightly dust a clean work surface with flour and divide the dough into two. Beat the red food colouring into one batch of dough in a bowl using electric beaters until it’s vibrant red. Divide both lots of dough into two pieces each and chill them for 15 mins.
step 2

On the dusted work surface, roll out into four 1cm-thick rectangles, keeping them as straight-edged as possible – a dough scraper or palette knife can help with this. Lay the sheets of dough on top of each other, alternating colours and chill in the fridge until firm, around 30 mins. Trim the edges and cut into strips 1cm thick, then lay the strips on top of each other, alternating the colours, so that a red strip sits on top of plain and vice versa, and brushing lightly with a bit of water to help them stick. Put on a baking tray and chill in the fridge for 1 hr.
step 3

Heat the oven to 200C/180C fan/gas 6 and line two large baking sheets with baking parchment. Using a very sharp knife, cut into squares and lightly brush the edges with water. Dip the edges in the demerara sugar then arrange on a baking tray. Bake for 8-10 mins until golden and set. Leave to cool on the tray for 10 mins, before removing to a wire rack to cool completely. Will keep in an airtight container for three days.

Recipe tip

You can use 1cm-thick, straight-edged chopsticks placed on each side of the dough while rolling and lay the rolling pin on these to keep the squares an even thickness.

Recipe from Good Food magazine, Christmas 2023

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now