Checkerboard Biscuits

• wheat flour↗

  for dusting

• universal dough½ batch of

  (see below)

• red food colouring (paste)↗
• demerara sugar↗50g g

Step-by-step instructions

1. 1

   Line a baking tray with parchment paper. Lightly dust a clean work surface with flour and split the dough in half. Add the red food colouring to one portion of dough in a bowl using an electric mixer until the colour becomes bright red. Divide each of the two portions of dough into two more pieces and chill them for 15 minutes.

2. 2

   On the floured surface roll the dough into four rectangles about 1 cm thick, trying to keep straight edges – a dough scraper or bench knife will help. Stack the sheets of dough one on another, alternating colours, and chill in the refrigerator until firm, about 30 minutes. Trim the edges and cut strips 1 cm thick, then layer the strips one on top of another, alternating colours so that a red strip is above a plain one and vice versa, lightly brushing with water so they stick together. Place on a tray and chill in the refrigerator for 1 hour.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6 and line two large trays with parchment paper. Using a very sharp knife, cut into squares and lightly brush the edges with water. Dip the edges in demerara sugar, then place them on the tray. Bake for 8‑10 minutes until golden and set. Let them cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to three days.