Checkerboard biscuits (Schackrutor)
5 dl flour
1 dl sugar
200 g butter
Flavourings: 2 tsp vanilla sugar
2 tbsp cocoa
Combine the flour, sugar and butter. Divide the dough in half. Mix one half with the vanilla sugar and the other with the cocoa. Roll the dough into 4 strips of equal length. Place a light strip next to a dark strip in two layers, alternating colours. Press gently. Place the checkerboard dough in the refrigerate for about 1 hour. Cut into slices about 3 cm thick. Bake at 200° C for about 10 minutes.