Preheat oven to 200°C/180°fan/Gas 6 and line a baking tray with baking paper.
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.
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.
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.
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.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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