Instructions

Preheat oven to 170C and line a brownie tin with baking paper.
Put all of the ingredients into a food processor and process till it gathers into a ball and comes away from the side of the bowl.
Place the dough onto the lined brownie tin and push the ball of dough out until it is even and flat.
Sprinkle the top with sprinkles.
Cool down and then refrigerate till cold before cutting. Keep in an airtight container for up to 1 week or pack into nice boxes to give as gifts
Bake at 170C for 20 minutes. The shortbread will rise slightly and fall again, once cooled.