Quantity Ingredient
250 g Wheat Flour Type 405
125 g Margarine
1 Egg Yellow
1 Egg White
0,5 tsp Lemon peel
3 tsp Lemon juice
1 tbsp Deoiled cocoa
1 tbsp Sugar

For the biscuits knead flour with cold margarine, sugar, egg yolk, grated lemon zest and lemon juice. Form into a bullet. Cover and leave to rest in the fridge for 30 minutes. For the biscuits divide the dough into 3 parts. Knead 1 part with cocoa and sugar. Roll out into a 1/2 cm thick rectangle (20 x 10 cm) and cut into 2 cm wide strips. Do the same with half the light dough. Place one light and one dark strip next to each other. Alternately lay two more stripes on top of each other to create a checkerboard pattern. Roll out the rest of the dough into a rectangle. Brush the edges with egg white. Carefully place chessboard strips on top, roll into the light dough and press lightly. Cool for 30 minutes. Cut the dough into 1 cm thick biscuits. Place on a tray covered with baking paper. Preheat oven to 225° C. Bake biscuits on the middle shelf for 12 to 15 minutes until golden brown.

Servings: 20, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
97 kcal
10 g
2 g
6 g

(C)opyright by Marions Kochbuch