Make the shortbread. Cream the butter and sugar together until very soft.
125 g unsalted butter, 55 g caster sugar (superfine sugar)
Add the flour and cocoa powder, stir with a spoon at first and then bring the dough together with your hands.
150 g plain flour (all-purpose flour), 2 tbsp cocoa powder
Grease a 7 inch cake tin with butter and heat the oven to 180℃ / 350℉.
Press the dough into the tin, flatten and prick with a fork.
Bake for 15-20 minutes at 180℃ / 350℉. It will harden as it cools, don’t worry if it still feels soft.
Allow to cool then remove from the tin (use a knife around the edge of the tin then turn over carefully and remove the shortbread onto your hands).
Melt the chocolate in the microwave in a bowl. Spread onto the shortbread.
150 g mixed dark and milk chocolate
Crush the candy canes and sprinkle over the chocolate with the marshmallows and gingerbread man sprinkles.
5 candy canes, 3-4 large marshmallows, gingerbread man sprinkles
Chill in the fridge until set. Slice and serve!