For the shortbread add the flour, semolina and caster sugar to a bowl and whisk together until combined.
Add the butter and vanilla extract and mix into the dry ingredients using your fingertips.
Bring it into a ball giving it a slight knead, don’t overdo it. Turn it out onto a clean worktop and flatten slightly with your hand. You may need to lightly dust your surface with flour.
Roll out dough 2-3 mm thick before cutting off the scrap ends creating straight lines. Cut the rest of the dough into strips 2-3 inches wide before cutting those strips into triangles to create nacho chips.
Place them onto a baking tray lined with baking paper and leave in the fridge to firm up for 15-30 minutes.
Bake in a preheated oven at 180ºC for 15-20 minutes. Once baked transfer shortbread to a wire rack to cool.
For the guacamole, beat together the cream cheese and caster sugar until smooth. Beat in the double cream and vanilla extract until thickened. Use green gel food colour to dye it green (optional). Fold in the chopped strawberries.
For the salsa mix together the chopped strawberries, mango and grapes.
Lightly whip the double cream with some icing sugar to taste, until it resembles the thickness of sour cream.
To assemble, arrange cooled shortbread onto a serving plate. For the cheese, grate over white chocolate. Top with sweet guacamole, salsa and sour cream. Enjoy :D