B&W Chequered Biscuits

"B&W Chequered Biscuits"

Ingredients: Will make around 20 cookies

150 gm butter

75 gm icing sugar

pinch of salt

200 gm plain flour

25 gm cocoa powder

1 small egg white

Preparation:

• Preheat the oven to 190*C for ten minutes before baking.
• Lightly oil 3-4 baking trays or sheets
• Place the butter and icing sugar in a bowl and whisk till light and fluffy
• Add salt and gradually add flour and keep mixing. Make a firm dough.
• Cut the dough in half. In half dough and knead it with cocoa powder. 
• Wrap both the portions of dough seperately in clingfilm and chill for 2 hours
• Divide each dough into 3 portions. Roll out the portions into long roll and arrange these rolls on top of each other to form a chequeboard design, sealing them with egg white.
• Wrap again in clingfilm and chill for an hour
• Cut the dough rolls into 1/4 inch thick slices so that when you turn them they resembles chequered cookies. Bake for 10-15 minutes. 
• Serve when cool. Store in an air tight container.