Battenberg Cake Cookies
These were the trickiest cookies to perfect, and while they’re both my least and most favourite, they’ve been warmly received, so I’m happy with the result. Even if the dough seems like it won’t seal around the filling, keep rolling it in your hands—it will. You might need to clean your hands occasionally to avoid a messy buildup, but otherwise, they’re straightforward to make. You can mix up the flavours, but I think Battenberg needs something extra; otherwise, it’s just a one-note cookie with food colouring.
Makes 16
Hands-on Time 30 minutes plus chilling (overnight)
Baking Time 17 minutes
Ingredients
250g unsalted butter (softened)
200g light brown sugar
175g caster sugar
3 tsp almond extract
3 large eggs
400g + 1 tbsp plain flour
1 tsp bicarbonate of soda
1 tsp fine salt
85g ground almonds
80g icing sugar
1/8 tsp rose water
Pink food colouring (liquid gel recommended)
Equipment
Freestanding mixer with paddle attachment
2 bowls
Baking parchment
Spatula
Baking sheet (ideally aluminium)
Knife
Spoon
Wire rack
Method
1. Make the cookie dough
In a freestanding mixer, beat the butter, light brown sugar, and caster sugar for 5 minutes until light and fluffy.
Add 2 tsp almond extract and 2 eggs, mixing briefly to combine.
Add 400g flour, bicarbonate of soda, and salt. Mix until just combined, scraping down the sides with a spatula.
Shape the dough into a log, wrap in parchment, and chill for 30 minutes.
2. Prepare the fillings
In a bowl, mix 1 tbsp flour, 1 egg, ground almonds, and icing sugar.
Divide the mixture in half. To one half, add 1 tsp almond extract. To the other, add the rose water and pink food colouring.
3. Assemble the cookies
Slice the chilled dough into 32 equal rounds.
Flatten each round slightly, add a dollop of filling, and seal with another flattened round. Roll into balls.
Place the balls on a parchment-lined baking sheet and chill overnight.
4. Bake the cookies
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Bake 6–8 cookies at a time, spaced 10cm apart, for 17 minutes.
Let the cookies rest for a few minutes on the sheet, then transfer to a wire rack to cool completely.
Enjoy!
