- 125 g butter
- 55 g caster sugar
- 180 g plain flour – sieved
- Apricot jam
- 250 g Renshaw Lincoln Green Ready to Roll Icing
- 200 g milk chocolate
- 250 g Renshaw White Ready to Roll Icing
- Black piping icing
- Green piping icing
Preheat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and caster sugar until smooth then gradually stir in the plain flour to form a smooth paste.
Wrap the shortbread in cling film and leave to rest in the fridge for 30 minutes.
Roll out the shortbread to 1cm thickness on a work surface lightly dusted with flour.
Cut out a 5.5cm by 8cm rectangles and trim off the bottom corners to form the neck.
Take a small sharp knife and cut a zig zag shape into the top of the biscuit to make hair and place on a baking tray.
Bake for 15 to 20 minutes until pale-golden brown.
Remove from the oven and leave to cool on a cooling rack for 30 minutes.
Cover each shortbread biscuit with a thin layer of apricot jam.
Knead the Renshaw Lincoln Green Ready to Roll Icing until pliable before rolling out. Lightly dust your work surface with icing sugar and roll out icing to desired thickness.
Cut the Renshaw Lincoln Green Ready to Roll Icing into the same shape and size as the shortbread biscuits, and stick to each individual biscuit.
To give a sheen to the surface of the icing, gently smooth with the palm of your hand.
Melt the milk chocolate over a bowl of boiling water.
Dip the zig zag end of your into the milk chocolate, then tap to remove the excess and place on a tray in the fridge to set.
Once set, roll out small balls of Renshaw White Ready to Roll Icing and apply two to each biscuit to make eyeballs, using black piping icing to make pupils.
Use the remainder of the black piping icing to make eyebrows and neck bolts and green piping icing to make a mouth and nose on each biscuit.