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 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.
In a microwaveable bowl, melt your white chocolate (in short bursts so it doesn't burn). Transfer this into a piping bag without a nozzle.
Slice your shortbread into 8 even pieces. Drizzle with vegan white chocolate (like bandages for a mummy design) add two edible eyes and place in the fridge for the chocolate to set.
Enjoy! x
