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Delicious Battenberg Biscuit Recipe

November 17, 2015

A few months ago I was lurking in the biscuit aisle at Marks and Spencer trying to resist everything, when I spotted some super cute biscuits which looked like Battenberg cake. Rather than picking them up and eating them all, I sensed a challenge and decided to make my own. When I gave them a Google I realised that only one person appears to have shared a recipe for them so I decided to come up with my own.

Battenberg Biscuits
This recipe is based on the sugar cookie recipe I used in my pin-wheel biscuit post earlier in the year. These take a bit me time to make, but are so worth it. They taste delicious and I personally think they look great!

Battenberg Cookies
Ingredients:

  • 3 cups plain flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 1 cup of butter
  • 1 cup of granulated sugar
  • 1 beaten egg (large)
  • A few drops of almond essence
  • 1 tbsp milk
  • A few drops of pink and yellow food colouring. (I use Wilton’s gel colours as they are very concentrated)

Battenberg Biscuit Recipe
How to Make:

  1. Preheat oven to 160 degrees.
  2. Mix dry ingredients in a bowl and place to one side.
  3. Beat the butter and sugar together until smooth and creamy.
  4. Add the egg, almond essence and milk to the mix and stir until combined.
  5. Slowly mix in the dry ingredients until they form a stiff dough.
  6. Divide the mixture in three andย colour one third pink and one yellow.
  7. Place the dough in the fridge for half an hour.
  8. Divide each coloured piece of dough into two and roll into a thick sausage shape.
  9. You then need to carefully shape each sausage until it becomes square in shape.
  10. Place your four square-shaped sausages on top of each other to form the Battenberg pattern.
  11. Roll out the plainly coloured piece of dough and wrap it around the outside to form the marzipan part of the Battenberg.
  12. Wrap in cling film and leave in the fridge to harden for half an hour.
  13. Cut into thin slices and place on a baking tray.
  14. Bake for about 8 minutes. They will still feel soft, but they will harden as they cool. Don’t over-bake!
  15. Cool on a wire rack and enjoy – you’ve earned them!

How to Make Battenberg biscuits.
As always if you give these a try pleases end me a pic, as I love to see your creations!

  • Reply
    Jessica Cangiano
    November 18, 2015 at 10:13 pm

    That is so fabulously clever! Awesome job, dear Catherine, these cookies look as pretty as a picture and 100% delicious. Way to go on creating a new dessert!

    Big hugs,
    โ™ฅ Jessica

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