How to Make Checkerboard Cookies - Christmas Recipe

Hi, Today I am making holladais, French checkerboard cookies. First, roll out the dough about 1/3 inch thick. I am using the vanilla and chocolate cookie dough which I made in the last video. To do this, I use a silicone rolling mat and rectangular steel pieces under my rolling pin. Then cut the edges to make rectangular shape. Make sure both sheets are same in size. Wrap the left-over dough and store it in the refrigerator. Don’t forget to store the dough in the refrigerator for at least half an hour whenever it gets soft. Now make egg wash with an egg. Then brush on one side and place the other sheet on top. Then cut in 1 inch wide ribbons. Now assemble four ribbons together using egg wash as glue. Make sure the colors of neighboring dough are different: you are making checkerboard. And store in the refrigerator. Now roll out the left-over dough thinly and brush the egg wash on top. Then place the checkerboard bar over it. Trim the cover sheet and roll all the way up. And cut out the surplus. Wrap and store the cookie dough in the refrigerator for one hour. And I made cookie bar with green and red dough as well. I made colorful dough with artificial and natural (green tea powder) food colors. This time the width and depth are the same for square checkerboard. Now slice the cookie bar and place on a cookie pan. And bake at 360 degrees F. (180C.) for about 16 minutes, or until slightly swollen. Out of oven let cool on the pan for 3 minutes. After 3 minutes the cookies will get hard enough to be transferred with a spatula. And completely cool on a wire rack. If you cool the cookies on the pan, they will get too dry. Voila! Hollandais, French checkerboard cookies. I make these only once a year for Christmas. Bon appetit. I really love these exquisite checkerboard cookies. They perfectly go with Christmas tree, too. Thank you for watching. Bye for now!