Scary Spider Cookies
Scary Spider Cookies

Scary Spider Cookies

PREP: 10 mins
Cook: 15 mins
Super Easy
Serves: 40

These chocolate treats are scarily easy to make and fun to share.

Scary Spider Cookies
Delicious and indulgent. I made these for Halloween, very easy and the recipe makes loads! They are quite rich, but divine to eat!
Lynne 5 stars

Buttery baking spread*, softened
225g
Caster sugar
225g
Carnation Squeezy Condensed Milk
170g
Cocoa powder
55g
Self-raising flour
300g
Carnation Caramel
200g
Plain chocolate
100g
Liquorice strings
100g
White chocolate buttons
60g
*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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