Monster Mummies Choc Chip Shortbread
A scarily easy Monster Mummies Choc Chip Shortbread recipe taken from the Dairy Diary. Perfect for Halloween.
Butter 175g (6oz), softened
Caster sugar 75g (3oz)
Plain flour 175g (6oz)
Semolina 75g (3oz)
Green paste/gel food colouring
Milk or plain chocolate chips 50g (2oz)
White choco melts 160g pack
Candy eyes 20
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.