Directions

1. Preheat oven to 200°C/180°fan/Gas 6 and line a baking tray with baking paper

2. "Cream butter and sugar together until light and fluffy. Fold in flour and semolina and enough food colouring to make a bright green. Stir in chocolate chips
3. Tip out mixture onto a floured surface and shape into a log about 4-5cm (2in) diameter. Wrap in baking paper and freeze for 10 minutes to firm up
4. Unwrap shortbread, slice into 10 and place on baking tray (they may crack a little but you can push them back together as you place them on the tray). Bake for 10-12 minutes until just firm then cool on a wire rack

5. When cold, melt choco melts in a bowl over a pan of barely simmering water. Use to affix eyes, then drizzle over to create ‘bandages’. Leave to set.