Battenberg Cookies (Recipe)

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1. 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!

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