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Preheat the oven to 170°C /150 fan/gas 3

Beat the sugar and the butter in a large mixing bowl until it’s light and fluffy.

Sift in the flour and mix well. Using very clean hands, bring the mixture together into a rough ball of dough.

Tip this out onto a lightly sugared chopping board. Then using a rolling pin, roll the dough into an oblong slab. You want it to be about 2cm thick.

Using a butter knife, cut the oblong into equal rectangular shapes because you want the shortbread to look like bricks.

Place them carefully onto a well-greased baking tray. Make sure to leave enough space between each one. Re-roll any leftover dough to make more bricks.

Sprinkle with a little more sugar and pop them in the oven to bake for 30 minutes.

Ask your grown-up helper to take the shortbreads out of the oven for you because the oven will be hot, hot, hot. Carefully place them onto a rack to cool.

Once they are cool, you can carefully stack the shortbread bricks on top of each other to make a wall shape.

Now we need to add your dickie birds! Place a few strawberries on top of your shortbread wall. Add two eyes and use two leftover leaves to be the bird’s feet. To finish you could even draw on a beak using icing.