°125 gm ghee or butter, ointment
°250 grams of flour
°125g fine sugar
°20 gm ground almonds
°1 teaspoon of bitter almond extract
°pinch of salt
°80 petals chokapik kernels
°80 Chocolate Sprinkle
°40 chocolate chips
Mix the margarine with the sugar, then add the bitter almond extract and eggs. Mix well, then add the flour and ground almonds. Kneading to dough form soft ball.
Wrap it in bee wrap or cling film and put it in the fridge for an hour.
Heat the oven to 160°C.
Form small 10 gm balls. Decorate the shortbread using 2 cereal petals for the ears, chocolate chips for the nose and 2 chocolate chips for the eyes. Placing on a baking tray lined with paper-baking and baking for 12 min. Let cool on a wire rack and store in a metal box.