Ingredients
Method
Shortbread-
- Line a 9" square tin with baking paper/ parchment paper and preheat your oven to 170°C/325°F/Gas 3.
- Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger until a shaggy dough is formed. Add in your chocolate chips and biscoff biscuits and mix until evenly distributed.
- Pour your mixture into the lined tin and press it firmly into the tin.
- Sprinkle some extra caster sugar on top for a classic shortbread (this is optional though).
- Bake for 25 to 30 minutes. Keep an eye on it, you want a lovely light golden colour!
- Once baked, allow to fully cool before decorating.
Chocolate Ghosts-
- Line a large tray with baking paper/ parchment paper.
- Melt the white chocolate in a heatproof bowl in the microwave, making sure to stir it every 30 seconds to prevent seizing.
- Take a teaspoon of the melted chocolate and place it onto the lined tray. Then use the spoon to drag it out a little to make a ghost tail.
- Pop them in the fridge for around 10-15 minutes to set.
- Once set, melt the milk chocolate and put it into a piping bag with a very small hole cut off the end. Pipe two eyes and a mouth onto each ghost.
- Put them back in the fridge until the milk chocolate has set then attach these chocolate ghosts to your shortbread with some melted chocolate and enjoy! x