Funfetti shortbread biscuits

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

Bea tin 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.

Preheat 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.