Funfetti shortbread biscuits

20 servings Prep: 20 mins, Cooking: 20 mins, Chill/rest/proof: 2 hrs

By Food24 January 24 2019
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Ingredients (7)

225 g salted butter — soft
120 g muscovado sugar
2.5 ml vanilla — extract
190 g flour — cake
50 g almonds — ground
80 g white chocolate — melted
2 tbsp edible confetti or sprinkles
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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.

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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