|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|
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.