Steps

• Prepare the two shortcrusts separately by quickly working the ingredients, and if needed, add a little milk.

  

• Form two doughs and roll them out to a height of 0.4 inches, brush the chocolate dough with egg white and place it on top of the white one.

  

• Wrap in parchment paper and put in the fridge for an hour on a flat surface, or in the freezer for about 20 minutes.

• Remove the dough from the fridge or freezer and cut it into 0.4-inch strips, lay them on the surface, alternating black, white, black, white.

  

• Arrange 3 strips at the base, always brush between them to attach, and 3 more strips on top, always alternating white with black.

  

• Once I created the dough, I cut it in half and placed it again on top, creating cookies with 4 rows of checkerboards, then cut into 0.4-inch slices.

  

• Arrange them on parchment paper and bake at 356°F for about 15 minutes until golden.

  

• With the BIMBY: Pour the ingredients for the white shortcrust into the bowl speed 5 for 10 sec, then pour in those for the cocoa shortcrust speed 5 for 10 sec.

  Bon appétit

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