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Hallowe'en spooky spider cookies

Cute creepy-crawlies your child will adore

Posted: 15 October 2012
by Junior


125g unsalted butter
225g caster sugar
1 medium egg, lightly beaten
1 tsp pure vanilla extract
175g plain flour
50g unsweetened cocoa powder
½ tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
3 tbsp granulated sugar
100g unsalted butter
150g icing sugar
1 tsp pure vanilla extract
Green and orange food
colouring pastes
48 green and orange
candy-coated chocolate drops
Black liquorice strips

Preheat the oven to 180˚C (Gas Mark 4). Cream the butter and caster sugar for 3–4 minutes until pale and light. Add the egg and vanilla and mix until combined. Sift the flour, cocoa powder, baking powder, bicarbonate of soda and salt into the bowl and mix again until you have a smooth dough.

Roll pieces of dough about the size of large marbles between your hands. Press the top of each cookie into the granulated sugar and arrange on greased baking sheets, then slightly flatten each one with your fingers. Bake on the middle shelf of the oven for no more than 12 minutes .

Allow to cool while you prepare the filling. Cream the butter, sugar and vanilla until pale. Remove 2 tbsp of the buttercream and set aside. Divide the remainder in half and tint one portion of the buttercream green and one portion  orange. Spread orange buttercream over the underside of 12 of the cookies and the green buttercream over the underside of the other 12. Top with the remaining cookies.

To decorate your spiders, use the untinted buttercream to pipe 2 eyes on top of each spider. Press the green and orange chocolate drops onto the buttercream eyes. Cut the liquorice strips into spider-leg lengths, 8 for each cookie – and tuck under the top half of each spider to serve. 

Adapted from Halloween Treats by Annie Rigg (£9.99, Ryland Peters & Small)

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Love these cookies x

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