• Take 1 egg and separate the white from the yolk. Reserve 1 tbsp flour for rolling later. 
• Place the remaining flour, sugar and butter in a large bowl.
• Knead until the butter is incorporated and the dough has a crumble-like consistency. Add the egg yolk and mix smooth.
• Wrap in baking paper and refrigerate until firm, 30-45 mins.
• When the dough has almost cooled, preheat the oven to 190°C/170°C fan/gas mark 5.

• Sprinkle a little reserved flour on your work surface and the dough. Roll the dough out to a thickness of about 5mm using a rolling pin.
• Cut into spooky shapes like ghosts and bats.
• Gather the remaining dough into a ball, roll out and repeat the process until all the dough is used.
• Place the shapes onto a lined baking tray, spacing them well apart.
• Bake until lightly golden, 10-15 mins.

Little Chefs TIP: Kids can help make the spooky shapes.

• While the shortbread cools, boil a pot of water. 
• Reserve a few chocolate chips for the spooky eyes. Pop the remaining chocolate into a bowl and place on top of the pot. Stir until melted.
• Place the melted chocolate in a piping bag.
• Use the piping bag to stick the chocolate chip eyes on your shapes and make any other scary decorations you like.
• Place in the fridge until the chocolate has hardened, 10-15 mins.