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Battenberg almond sugar cookies
May. 19th, 2025 11:42 amIngredients:
- 200g unsalted butter (softened)
- 210g caster sugar
- 1 tsp almond extract
- 1 medium egg
- 250g plain flour
- 125g ground almonds
- 1 tsp baking powder
- pinch of salt
- food colouring (yellow, and red/pink)
- Cream the butter and sugar together until very light and fluffy, then beat in the almond extract and the egg
- Mix together the flour, almonds, baking powder and salt, the bit by bit mix into the butter mixture, until it forms a soft dough (sprinkle in extra flour as needed)
- Tip the dough out onto a lightly floured surface, and gently knead until the dough is soft and smooth. Split the dough in half, and dye one portion yellow, and the other pink. Use gel food colourings, as liquid ones will make the dough sloppy and difficult to work with. Wrap the dough in cling film and chill for at least 15 minutes
- After chilling, preheat the oven to 180C. Whilst the oven heats up, form each portion of dough into four equal logs, and then flatten so they have a square profile.
- Stack the dough together in two bricks, each with a checkerboard pattern, then slice each brick into 1/2 cm thick slices. Lay the slices on a lined baking tray, then bake for 10-15 minutes. Cool on a wire rack, and enjoy with a cup of tea!
