Recipes Battenberg Cookies (Recipe) 4 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: How to Make Magnolia Bakery’s Banana Pudding at Home admin April 7, 2021 New Recipe: Purim recipe: Sesame Goat Cheese Hamantaschen admin March 8, 2022 New Recipe: Dairy-Free Mint Chip Ice Cream Pie (Vegan Grasshopper Pie!) admin March 12, 2021 New Recipe: Anne Hathaway’s Trick To Eating Cupcakes Is Blowing Everyone’s Minds admin March 28, 2022 New Recipe: Gamasutra: Gabriela Queiroz’s Blog – A Practical Guide Into Creating a F2P Game Economy admin April 27, 2021 New Recipe: Fancy something a bit different from a traditional apple pie recipe? admin April 2, 2022 About The Author More from this Author One Response sarahfreia February 28, 2022 [Recipe Link](https://www.sarahfreia.com/blog/gluten-free-battenberg-cookie-recipe) (with more photos!) 🍪 **Ingredients** * 3/4 cup (115g) butter * 3/4 cup (150g) brown sugar * 1/2 cup (100g) white sugar * 1 tsp vanilla extract * 2 eggs * 2 (250g) cups baking flour * 1 1/2 (180g) cups almond flour * 1/3 (35g) cup cocoa powder * 1 tsp baking soda * 1 tsp baking powder **Directions** 1. Preheat oven at 350°F (180°C) 2. In a large bowl, add 3/4 cup (115g) butter, 3/4 cups (150g) brown sugar, 1/2 cup (100g) white sugar, and 1 tsp vanilla. 3. Mix ingredients together until smooth 4. Add 2 eggs 5. Mix ingredients together on high until well combined 6. Add in 2 1/2 cups (250g) baking flour, 1 1/2 cup (180g) almond flour, 1 tsp baking soda, and 1 tsp baking powder 7. Mix together until well combined 8. Separate the dough into two equal halves (A and B) 9. In dough A, mix in an extra 1 tsp of vanilla extract 10. In dough B, mix in 1/3 cup (35g) cocoa powder 11. Line a baking tray with parchment paper – OR – cooking spray 12. On a clean surface lined with flour (or a bit of butter), roll out six eight-inch long tubes of dough A. Repeat with dough B 13. Alternating the colours, line up 4 tubes of the dough A roll with the dough B roll to form the traditional Battenberg shape. When done, repeat the process on top for three layers (photo for reference in [post](https://www.sarahfreia.com/blog/gluten-free-battenberg-cookie-recipe)) 14. With a sharp knife, cut out half-inch slices of the dough. Evenly play on baking tray. 15. Bake the biscuits in the oven at 350°F (180°C) for 15 minutes 16. Allow the biscuits to cool for a minimum of 15 minutes (or don’t… it’s your life) 17. Enjoy! Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.