Jelly Belly Biscuits

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.