These cookies are a memory from my childhood (in the Stone Age
). When I make them today, I'm still childishly delighted with them. One must use real butter.
25-30 pieces
200 g cold butter, in pieces
0.6 l/360 g wheat flour
0.1 l/80 g white sugar
50 ml cold water
1 egg yolk
1 tbsp vanilla sugar
3 tbsp cocoa powder+1 tbsp cold water.
Quickly chop together butter, flour, white sugar, water and egg yolk. Divide the crumbly dough in two equal parts. Mix one part with the vanilla sugar and the other with the cocoa and water. Knead each part separately until thoroughly mixed and pliable, not longer.
Divide each part in two parts and roll out to about 40 cm lengths. Put light beside dark and make a 2x2 chequered pattern (or divide each part in eight and make a 4x4 pattern). Press firmly into a square shape. Wrap in plastic foil and put in the refrigerator until firm (ca 1 hour).
Cut in 1 cm slices and place on a greased baking plate. Bake for 12-14 minutes at 200 C/400 F. Let cool on the plate.
