Ingrediente/Ingredients:
- 300 gr. faina/flour
- 150 gr. zahar/sugar
- 200 gr. unt/butter
- 3 linguri cacao/tbs. cocoa
- 2 oua/eggs
- esenta vanilie/vanilla extract
- esenta rom/rum extract
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLPQlQvQBXPfYiFNC0hWjtDqurJ3guoD7hmSSve9fLJ2yx9DmZfvw3PTCMTrDLj-IHSEyOqRhoxH3zV1KkGTTiJJqoJEainscO9pplQj9WeYP5aEb8bgUc_fv9hHEtOyTqj1u1u9IZk8Nx/s320/1.jpg)
Se fac 2 compozitii, 1 alba si alta neagra. Pentru compozitia alba amestecam 100 gr. unt + 1 galbenus + esenta de vanilie + 75 gr. zahar + 150 gr. faina/We need 2 doughs, one white and one black. For the white one: mix together 100 gr. butter + 1 yolk + vanilla extract + 75 gr. sugar + 150 gr. flour
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSfw86ohrQEnrKjlOcByDVzoXGuubcBUwtIO1NdxlLwtE5CEZJ6mFMROtfEfRuwaUHaGF1mJkGp4hNWFAJSdy5VOMbeioEB5bqf-MSo1ftojs6bChGJI_NoYYiGa64bPC04Xxrq9QTCSI/s320/2.jpg)
Pentru cea neagra: 100 gr. unt + 1 ou + esenta de rom + 75 gr. zahar + 150 gr. faina amestecata cu cele 3 linguri de cacao/For the black one: mix 100 gr. butter + 1 egg + rum extract + 75 gr. sugar + 150 gr. flour mixed with 3 tbs. cocoa
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBIwBqaNIQAsMsSLnlLhTvJyxqF75gwRVaUjgBtwXPa-qBGUh274X2opF4xoQNmooZJhrpovSigkQ_d9z9mjKa3PHOQoOUgsvaRKY3Yqd7X6TyQWkPK4aOGGKP9J8U8kialNGNsNPVX45/s320/3.jpg)
Si iese asta
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMe3zqj0P7G76oH959XPbynZeXqNg67xvz16WBT7MFxI0ofYTv15OfKd80pVFfHSU0hbGDgz6t2kyxLDYagrfHKqXlWwOlCISghyphenhyphenFFZc87vxrQTy5LjHbBkA20sVoPO0VPziGZ6Kea8hL0/s320/4.jpg)
Le bagam la frigider pentru 30 min., dar cum eu nu am rabdare cu nimic, le-am pus in congelator pentru 5 min. Scoatem si pe masa infainata intindem foile/Put it in the fridge for 30 min.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1_aTBupbfTRtrUNXPpelPMRZCTXMBjiDww-geopb40rb_U1Zno8EBs0BHCUm3d-dAQsb3st69VuYAqfB1uoSkDhVixkYke03zD2bPRYJ3QK9Y0hvsXzeOt673WUY4f8aV5K-VUAQalmM/s320/5.jpg)
Sa zicem ca am reusit
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhMtW6I9Iwppsa5T8IgimGsgSS-n718hu6s-vrbsClMbUx6MUwkKxA43uJ52LL_TVBVAX77EBiVBZiGn6TYyE2djBUQNOCXV5A3eh4KRfUJvVZC4RalrETamUlkXx9EJm47j78IzWfx3J/s320/6.jpg)
Se unge foia cu albus, are rol de lipici intre straturi/Lightly brush the top of the white dough with a little egg white, it will act like a glue
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy72qiQBc3W1pkqgeZ_07Tglnnflg3FYi5PbnSx0YzopwrEF2sVGsUeJlZFACfG77x856-V0HCjtVk-e_lDUJOMraROjJKebF4GpUoNLvF3gg9M920HgQIiYTxEzdujj8Y3V3DXHUEeGnt/s320/7.jpg)
Taiem in jumatate/Cut in half
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_mBrGKoe95h2DxuVTx3Ckp5eqi5LYShBDGDEKOSjPVx64dCsPAl7vEujMmrYppHIzrnZ3k97DjvLUVC7Yy-rTjXenLCDkVbpUVzSvkMyNayAaBCBRWM37Z7TTvufBpK9iHVGSU0x6xr6/s320/8.jpg)
Se suprapun foile si se baga iar la rece. Apoi taiem fasii de aprox. 1 cm.......ma rog, in reteta nu scrie strambe, asa cum le-am taiat eu.../ Cut strips
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuqc-ylNLAtxCKyh89PFufvQ3_crB6WOQfjayGHBpkHUmp8J0VUUWc99a_mDoc2pR_w9IHbteejmvPhmeGehV9eUf696TcnM2n2cA7TGy1RBHtWTio7cTehjEE36sw0UIaaj39Mf3NZxa/s320/9.jpg)
Si acum alternam fasiile, nu uitati de albus/ place the second strip on top of the first (alternate colors so you have white, black, white, black pattern)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmWypdsJoKT7O71ZGHDIphy0BHa6aHcRHWi_3VyPjpX89qSC_lZrC0rLa9p-XvTESBnJG7_tEH4MMXzl7PBItdYywpyoXcq-pJGVhNka1l6fp5np99yRo5rbiC1wFDiUNEM2SL79KufT1/s320/10.jpg)
Cam asa arata, le bagam iar la rece. Am incercat un experiment (vazut pe net, desigur) si unul din batoane l-am imbracat in coca neagra...sa vedem ce iese. Batoanele se pot lasa in congelator si 1 luna de zile, doar le scoateti cand vreti sa aveti biscuiti de rontait/It will look like that. Wrap the black dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm. Can freeze dough for up to a month.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaSfw86ohrQEnrKjlOcByDVzoXGuubcBUwtIO1NdxlLwtE5CEZJ6mFMROtfEfRuwaUHaGF1mJkGp4hNWFAJSdy5VOMbeioEB5bqf-MSo1ftojs6bChGJI_NoYYiGa64bPC04Xxrq9QTCSI/s320/2.jpg)
Pentru cea neagra: 100 gr. unt + 1 ou + esenta de rom + 75 gr. zahar + 150 gr. faina amestecata cu cele 3 linguri de cacao/For the black one: mix 100 gr. butter + 1 egg + rum extract + 75 gr. sugar + 150 gr. flour mixed with 3 tbs. cocoa
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBIwBqaNIQAsMsSLnlLhTvJyxqF75gwRVaUjgBtwXPa-qBGUh274X2opF4xoQNmooZJhrpovSigkQ_d9z9mjKa3PHOQoOUgsvaRKY3Yqd7X6TyQWkPK4aOGGKP9J8U8kialNGNsNPVX45/s320/3.jpg)
Si iese asta
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMe3zqj0P7G76oH959XPbynZeXqNg67xvz16WBT7MFxI0ofYTv15OfKd80pVFfHSU0hbGDgz6t2kyxLDYagrfHKqXlWwOlCISghyphenhyphenFFZc87vxrQTy5LjHbBkA20sVoPO0VPziGZ6Kea8hL0/s320/4.jpg)
Le bagam la frigider pentru 30 min., dar cum eu nu am rabdare cu nimic, le-am pus in congelator pentru 5 min. Scoatem si pe masa infainata intindem foile/Put it in the fridge for 30 min.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig1_aTBupbfTRtrUNXPpelPMRZCTXMBjiDww-geopb40rb_U1Zno8EBs0BHCUm3d-dAQsb3st69VuYAqfB1uoSkDhVixkYke03zD2bPRYJ3QK9Y0hvsXzeOt673WUY4f8aV5K-VUAQalmM/s320/5.jpg)
Sa zicem ca am reusit
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQhMtW6I9Iwppsa5T8IgimGsgSS-n718hu6s-vrbsClMbUx6MUwkKxA43uJ52LL_TVBVAX77EBiVBZiGn6TYyE2djBUQNOCXV5A3eh4KRfUJvVZC4RalrETamUlkXx9EJm47j78IzWfx3J/s320/6.jpg)
Se unge foia cu albus, are rol de lipici intre straturi/Lightly brush the top of the white dough with a little egg white, it will act like a glue
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy72qiQBc3W1pkqgeZ_07Tglnnflg3FYi5PbnSx0YzopwrEF2sVGsUeJlZFACfG77x856-V0HCjtVk-e_lDUJOMraROjJKebF4GpUoNLvF3gg9M920HgQIiYTxEzdujj8Y3V3DXHUEeGnt/s320/7.jpg)
Taiem in jumatate/Cut in half
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR_mBrGKoe95h2DxuVTx3Ckp5eqi5LYShBDGDEKOSjPVx64dCsPAl7vEujMmrYppHIzrnZ3k97DjvLUVC7Yy-rTjXenLCDkVbpUVzSvkMyNayAaBCBRWM37Z7TTvufBpK9iHVGSU0x6xr6/s320/8.jpg)
Se suprapun foile si se baga iar la rece. Apoi taiem fasii de aprox. 1 cm.......ma rog, in reteta nu scrie strambe, asa cum le-am taiat eu.../ Cut strips
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuqc-ylNLAtxCKyh89PFufvQ3_crB6WOQfjayGHBpkHUmp8J0VUUWc99a_mDoc2pR_w9IHbteejmvPhmeGehV9eUf696TcnM2n2cA7TGy1RBHtWTio7cTehjEE36sw0UIaaj39Mf3NZxa/s320/9.jpg)
Si acum alternam fasiile, nu uitati de albus/ place the second strip on top of the first (alternate colors so you have white, black, white, black pattern)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmWypdsJoKT7O71ZGHDIphy0BHa6aHcRHWi_3VyPjpX89qSC_lZrC0rLa9p-XvTESBnJG7_tEH4MMXzl7PBItdYywpyoXcq-pJGVhNka1l6fp5np99yRo5rbiC1wFDiUNEM2SL79KufT1/s320/10.jpg)
Cam asa arata, le bagam iar la rece. Am incercat un experiment (vazut pe net, desigur) si unul din batoane l-am imbracat in coca neagra...sa vedem ce iese. Batoanele se pot lasa in congelator si 1 luna de zile, doar le scoateti cand vreti sa aveti biscuiti de rontait/It will look like that. Wrap the black dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm. Can freeze dough for up to a month.