1 cup plain flour
¾ cup wholemeal plain flour
½ teaspoon baking powder
150g butter, softened
½ cup caster sugar
½ teaspoon vanilla extract
4 x 85g packets jelly crystals
Preheat oven to 180C (160C fan forced). Line 2 large baking trays with baking paper. Sift flours and baking powder together, returning husks.
Cream butter and sugar in a bowl with electric beaters until light and fluffy. Add egg and vanilla and beat to combine. Gradually beat in the flour mixture until well combined.
Divide dough into 4 portions and place into 4 separate bowls. Add 1 tablespoon of each colour to one portion of dough so you have 4 coloured dough’s. Knead well until jelly crystals are combined.
Roll 1 tablespoonful portions of the dough into balls then roll in extra jelly crystals. Place balls 4cm apart onto trays then flatten each ball with the base of a flat-bottomed glass.
Bake trays in the oven for 10-12 min or until biscuits move easily when lightly pushed. Cool on trays for 5 min before transferring to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight jar or container.