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Ingredients

175g butter, chilled, chopped
2/3 cup caster sugar
2 cups plain flour
1 egg
2 teaspoons vanilla extract
180g block white chocolate, melted
190g packet hundreds and thousands, to decorate

Method

Step 1 Process butter, sugar and flour until mixture resembles breadcrumbs. Add egg and extract. Process until mixture just comes together. Turn dough onto a lightly floured surface. Knead gently. Divide mixture into 2 halves. Shape into 2 discs. Wrap both portions in plastic wrap. Refrigerate for 30 minutes.
Step 2 Preheat oven to 170C/150C fan-forced. Grease and line 2 large baking trays. Roll 1 dough portion between 2 sheets of baking paper until 5mm thick. Using a 5cm round cutter, cut rounds from dough, re-rolling and cutting scraps. Place onto 2 prepared trays, 2cm apart. Bake, 1 tray at a time, for 8 to 10 minutes or until cookies are just firm to touch, but not browned. Transfer to a wire rack to cool.
Step 3 Repeat with remaining dough portion.
Step 4 Spread tops of cookies with chocolate. Dip into hundreds and thousands. Set aside for 1 hour or until set. Serve.

White chocolate confetti cookies

How to make White chocolate confetti cookies

Ingredients

Method