Ingredients

Step by step

1. Preheat the oven to 150°C, fan 130°C, gas 2. Grease and line a 20cm square cake tin with baking paper.
2. Combine the butter, flour, sugar and semolina in a bowl by rubbing together until crumbly. Bring together into a rough ball of dough, being careful not to overwork, then press the dough into the tin, smoothing the top with a damp spoon. Deeply score the dough evenly down the middle, being sure not to cut all the way through, then create lines in the opposite direction so you are left with the outline of 20 rectangles. Prick each rectangle once with a fork then bake for 1 hour or until golden in colour. Quickly and carefully lift the biscuits from the tin using the baking paper and immediately cut along the scored lines with a sharp knife so you have 20 rectangle biscuits. Trim one end of each biscuit to make a point – the kids will enjoy nibbling the offcuts as they go! Leave the biscuits to cool on a wire rack.
3. Melt the white chocolate in a heatproof bowl set over a pan of simmering water. Transfer half of the melted chocolate to a separate bowl and add a couple of drops of food colouring to tint it pink. Dip the pointed end of each biscuit into the untinted white chocolate to coat. Return to the tray and chill for 10 mins or until set. Next, dip the opposite end of each biscuit in the pink chocolate. Chill again to set.
4. Meanwhile, melt the milk chocolate in the microwave for 30 seconds in short blasts. Dip the pointed ends of each pencil into the melted chocolate to resemble pencil nibs. Chill for a final time to set before dusting the exposed shortbread with the extra sugar.