Cover the bowl and pop in the fridge to chill for about 30 minutes.
Preheat oven.
Roll dough onto a lightly floured board or between to sheets of baking paper. About 3mm- ish thick.
Using a circle cutter cut the rounds and place on a baking tray. To get the scroll effect lightly indent the top with a smaller round cutter or another smaller round item to give the 'scrolled' effect.
Bake for 12-14 minutes or until baked. Place on a cooling rack.
Pink chocolate top.
Melt chocolate in microwave in small 75% boosts being careful not to over do it.Pop a touch of the food colouring into the chocolate and mix until you're happy with the colour. Dab and spread onto each biscuit.
Store in a sealed container for up to a week.
Notes
I divide the dough in 2 and freeze half for another time.Yes you can pop normal pink icing on top but the whitechocolate is what makes these biscuits perfect.