Ingredients
Method
1.Beat butter, sugar, extract and egg in medium bowl with electric mixer until light and fluffy. Stir in sifted flour, in two batches.
2.Divide dough in half, knead sifted cocoa into one half; knead rind and cranberries into the other half. Using ruler, shape each batch of dough into 4.5cm x 4.5cm x 15cm rectangular bars. Wrap each in baking paper; refrigerate 30 minutes.
3.Cut each bar lengthways equally into three slices. Cut each slice lengthways equally into three; you will have nine 1.5cm x 1.5cm x 15cm slices from each bar of dough.
4.Brush each slice of dough with egg white, stack alternate flavours together in threes. Stick three stacks together to recreate the log; repeat with second log. Refrigerate 30 minutes.
5.Preheat oven to 180°C (160°C fan-forced). Grease oven trays; line with baking paper.
6.Using a sharp knife, cut each log crossways into 1cm slices. Place, cut-side up, onto oven trays about 3cm apart.
7.Bake biscuits about 15 minutes. Stand on trays 5 minutes; transfer to wire racks to cool.
Checkerboard cookies look and taste wonderful. These biscuits make a perfect gift. Stack the cookies, then wrap securely in cellophane to keep airtight. They will keep fresh for a week or two.
Note
