Crunchy black and white shortcrust pastry
Ingredients
- 150 g sugar
- 150 g butter
- 300 g flour
- 1 egg
- 1 tsp cocoa
Utensils
- food processor
- roller
- cling film
Instructions
- Prepare a shortcrust pastry.
- Knead half of the dough with cocoa.
- Roll out the light and dark dough into a rectangle about 5 mm thick.
- Place the dark on top of the light rectangle and always alternate.
- Den Cool the block of dough in cling film and then cut into 5 mm thick slices (a checkerboard pattern is created).
- Black and white pastries bake at 200 degrees for about 10 minutes.
