Hello, I'm Cassandre. Today, I will be sharing a popular French dessert: Sablés Hollandais, also known as French checkerboard cookies.

It is important to note that despite their name, Sablés Hollandais have no connection to Holland. These cookies are made from Sablé dough, which gives them a nice and crispy texture. They are not too sweet, making it easy to enjoy one after another, especially if eaten a day after baking when the flavour has improved.

Checkerboard cookies may seem complicated, but don't be fooled by their intricate patterns. The process is quite simple, akin to stacking blocks. Just patiently assemble the pieces without striving for perfection. Once all the combinations are ready, bake them and they will naturally become small, delicate, and lovely cookies. It is recommended that children participate in the production to experience the fun and sense of achievement.

We have demonstrated how to blend cocoa with the original flavour. Additionally, matcha powder can be used instead of cocoa to create green and white patterns. This is a delectable and distinctive snack that also makes for a great gift!

Here's how to make French Checkerboard cookies and the recipe:

Serving size: 18 to 20 biscuits (one centimetre thick)

✎ Ingredients
☞ Original Dough
Cake flour 60g
powdered sugar 24g
Almond flour 12g
Iced unsalted butter 36g, cut into small pieces
Egg 12g

☞ Cocoa Dough
Gluten free flour 80g
powdered sugar 32g
Almond flour 16g
Unsweetened cocoa powder 8g
Salt 1g
Iced unsalted butter 48g, cut into small pieces
egg 16g

☞ Egg Brush
Egg 10g
Egg yolk 10g
Whole Milk 10g

✎ Instructions
1. Sift the powdered sugar, almond flour and cake flour of the original dough, mix well in the machine, then add the cold butter cut into small pieces, and beat into gravel.
2. Add the egg, beat it into a ball and put it on the kneading board, use the root of your palm to push and grind the dough about 1~2 times, to help the dough to be more delicate and integrated, wrap it with plastic wrap and take it to the refrigerator to chill it for at least half an hour.
3, then sift the cocoa dough powdered sugar, almond flour, cocoa powder, salt and cake flour, mix well, add the cold butter and beat to a gravelly consistency.
4. add the egg, beat it into a ball, put it on the kneading board, push and grind the dough with the root of your palm about 1~2 times, wrap it with plastic wrap and take it to the refrigerator to chill it for at least half an hour.
5. To make the egg mixture: Mix 10g of whole egg, egg yolk and whole milk together, making sure there are no lumps.
6. Roll out the plain dough and cocoa dough into rectangles 0.8cm thick and 20cm long.
7. Cut five 1cm wide strips for the plain dough and four 1cm wide strips for the cocoa dough (if the dough is too soft, you can chill it for 10 minutes before assembling), so you will need a total of five strips of plain and four strips of cocoa.
8. Place the three strips of plain, cocoa and plain side by side, as close as possible to each other without gaps, then brush the surface with a layer of egg wash to help the second layer stick together.
9. Stack the chocolate, plain, and chocolate strips in order to form a twolayer checkerboard, brush the surface with egg wash, and place the plain, chocolate, and plain strips on the third layer in order, applying a little pressure with your hands to help the strips fit together, and then refrigerate for 30 minutes.
10. roll out the remaining chocolate dough into a 20 x 12 x 0.3 cm sheet, brush the surface with egg wash, and then wrap the assembled checkerboard dough in it; refrigerate for 15 minutes.
11. Cut the cookie dough into 1cm thick (if you don't like it too thick, you can also cut it into 58mm thickness), and bake at 180°C for 2325 minutes, keeping an eye on the colour while baking. If the cookies are thin, shorten the baking time by a few minutes.
12. let the cookies cool completely on a wire rack and store in an airtight jar for up to a week at room temperature and up to a week and a half refrigerated.

Chapter:
00:00 Opening
00:32 ingredients
01:40 Making the original dough
04:44 Making the Cocoa Dough
06:48 Making egg glues, cutting and assembling
14:32 Baking temperature and time, cooling in the oven
15:47 Enjoying the Checkerboard Cookies
16:10 Making French Sablé Checkerboard cookies: Tips & Notes

#SabléCheckerboardCookies
#FrenchDesserts
#CookieRecipes