Jazzy Biscuits

I called these biscuits 'Jazzy Biscuits' because they remind me of those white chocolate jazzies off of pick 'n' mix.I used half rye flour for these which gives them a wholemeal look (and slightly digestive-like taste, ironically they taste more like Digestive Biscuits than the ones I made here).

You will need (to make 30):
125g rye flour
125g plain white gluten-free flour (plus extra for rolling)
85g sugar
175g unsalted butter, softened
1 teaspoon vanilla extract
100g Milkybar (or white chocolate)
small bar Dairy Milk (or milk chocolate)
assorted sprinkles


Step 1
Mix together the flours, sugar, butter and vanilla. You should be able to mix it almost completely with a wooden spoon and then bring together with your hands at the end. Shape the dough into a ball and chill in the fridge for about 30 minutes.

Step 2
Roll out on a floured surface to about the thickness of a £1 coin. Cut biscuits using the cutter of your choice and transfer to greased baking trays.

Step 3
Bake in a preheated 180°C oven for about 10-14 minutes, until slightly golden (they want to be firm but still slighlty soft to the touch as they will firm up when cooled). Transfer to a wire rack to cool completely.

Step 4
Meanwhile, melt your white chocolate in a bowl over a pan of simmering water. Turn the heat off, but leave the bowl on top of the pan. You need to do this quite quickly, take each biscuit in turn spoon melted chocolate into the centre spread it round and then cover with your chosen sprinkles. If you run out of white chocolate, melt the milk chocolate and do the same as above.

The good thing about these biscuits is you can mix it up to suit your tastes. Try orange or almond essence instead of vanilla, and use orange chocolate or dark chocolate as the icing. Feel free to be more grown-up than me with decorations like silver balls or daisy fairies.
These recipes are perfect to bake with kids as you can spoon the chocolate on and leave the decorating up to them (I might pretend a child decorated mine...).

Biscuit recipe loosely based on 'Birthday Biscuits' from here.