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Funfetti shortbread biscuits

funfetti shortbread biscuits

Ingredients 7
Servings makes 20
Time 20 min + refrigeration time


  • 250
    salted butter - soft
  • 125
    Muscovado sugar
  • 2.5
    vanilla extract
  • 375
    cake flour
  • 125
    ground almonds
  • 80
    white chocolate - melted
  • 30
    edible confetti or sprinkles


20 mins

Combine the butter and sugar and using an electric mixer, cream until light and fluffy, 3 mins.


Beat in the vanilla, cake flour and ground almonds.


Roll the dough into a cylinder, roughly 25cm in length with a 5cm diameter.


Cover with baking paper or plastic wrap and refrigerate until firm, 2 hours.


Pre heat the oven to 170°C and line two large baking trays with baking paper.


Slice the chilled biscuit dough into 1cm thick rounds.


Arrange the discs on the baking tray and bake until golden, 15-18 mins.


Allow the biscuits to cool on the trays for 10 mins before transferring to a cooling rack.


Once the biscuits have cooled, spread some melted white chocolate on top of each biscuit and add some edible confetti/sprinkles.


Set aside to firm up, 30 mins. Store in an airtight container.


TIP: The unbaked biscuit dough can be stored in the freezer for up to 3 months.


Simply thaw it for about 30 mins before cutting into rounds and baking off until golden.



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