Scary Spider Cookies
These chocolate treats are scarily easy to make and fun to share.
Buttery baking spread*, softened
White chocolate buttons
*Recipe is based on 70% fat buttery baking spread.
You will also need…
Baking trays lined with parchment
Step 1 of 4
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 4
In a large bowl, cream the buttery baking spread, sugar and condensed milk until light and fluffy. Mix the flour and cocoa powder together then add to the buttery mixture to form a soft dough.
Step 3 of 4
Tip the dough onto a piece of parchment and roll into a log 3 to 4cm thick. Chill in the freezer for 15 minutes then cut into slices about half a cm thick. Place onto the baking sheets spacing well apart as they’ll spread! Bake for 12-15 minutes.
Step 4 of 4
Cut the liquorice strings into 2cm pieces. Melt the chocolate and add to the Carnation Caramel, mix well and allow to cool slightly. Once the cookies have chilled, spread a thin amount of chocolate caramel icing on the base of each one. Pair them together and glue with 8 liquorice legs. Use the remaining chocolate caramel icing to stick the Milkybar buttons for eyes in place and decorate.
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