Halloween Spider Cookies | Good Housekeeping UK
- 5 years ago
If you don’t want to buy lots of different kinds of chocolates to top this giant cookie, just use your favourite one.
Ingredients
75 g (3oz) butter, melted and cooled slightly
60 g soft light brown sugar
50 g (2oz) caster sugar
1 medium egg
1 tsp. vanilla extract
Pinch of salt
175 g (6oz) plain flour
1/4 tsp bicarbonate of soda
100 g (3 ½oz) Reese's pieces or M&Ms
Assorted round chocolates like Ferrero Rocher, Lindt Lindor, Rolos, Maltesers and Tunnocks Teacakes
100 g (3 ½oz) foil bag dark chocolate chips (we used Dr Oetker)
Small edible candy eyes
Directions
Line a large baking tray with non-stick baking parchment.
Put the sugars in to a large bowl with vanilla extract, pinch of salt, melted butter and stir until smooth. Add the flour, beaten egg and bicarbonate of soda, stir until the mixture just forms a dough.
Knead the dough to a rough ball, tip on to the centre of the baking sheet and press down to flatten to a 25cm (10in) circle. Sprinkle over the remaining Reese’s pieces/M&Ms. Chill for 15min. Preheat the oven to 190°C (170°C fan) mark 5.
Bake for 18-20min until the edge of the cookie is golden and the top feels dry.
Immediately after removing the cookie from the oven, use the back of a teaspoon to press slight dips into the cookie, about 4-5cm (11/2-2in) apart, large enough for your chosen chocolates. Transfer to a wire rack and leave to cool completely, then transfer to a cake stand or serving plate.
Stand the chocolate chip packet in a cup of hot water until melted. Dry bag completely and snip a corner off at the very end to make a tiny hole.
Holding the bag like a piping bag, pipe a little in to one of the dips on the cookie, then top with a large chocolate to make the body of the spider. Pipe 8 lines around the body to make legs. Squeeze two dots of melted chocolate on the body and stick on the candy eyes. Repeat with more chocolates, then serve in slices.
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Ingredients
75 g (3oz) butter, melted and cooled slightly
60 g soft light brown sugar
50 g (2oz) caster sugar
1 medium egg
1 tsp. vanilla extract
Pinch of salt
175 g (6oz) plain flour
1/4 tsp bicarbonate of soda
100 g (3 ½oz) Reese's pieces or M&Ms
Assorted round chocolates like Ferrero Rocher, Lindt Lindor, Rolos, Maltesers and Tunnocks Teacakes
100 g (3 ½oz) foil bag dark chocolate chips (we used Dr Oetker)
Small edible candy eyes
Directions
Line a large baking tray with non-stick baking parchment.
Put the sugars in to a large bowl with vanilla extract, pinch of salt, melted butter and stir until smooth. Add the flour, beaten egg and bicarbonate of soda, stir until the mixture just forms a dough.
Knead the dough to a rough ball, tip on to the centre of the baking sheet and press down to flatten to a 25cm (10in) circle. Sprinkle over the remaining Reese’s pieces/M&Ms. Chill for 15min. Preheat the oven to 190°C (170°C fan) mark 5.
Bake for 18-20min until the edge of the cookie is golden and the top feels dry.
Immediately after removing the cookie from the oven, use the back of a teaspoon to press slight dips into the cookie, about 4-5cm (11/2-2in) apart, large enough for your chosen chocolates. Transfer to a wire rack and leave to cool completely, then transfer to a cake stand or serving plate.
Stand the chocolate chip packet in a cup of hot water until melted. Dry bag completely and snip a corner off at the very end to make a tiny hole.
Holding the bag like a piping bag, pipe a little in to one of the dips on the cookie, then top with a large chocolate to make the body of the spider. Pipe 8 lines around the body to make legs. Squeeze two dots of melted chocolate on the body and stick on the candy eyes. Repeat with more chocolates, then serve in slices.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi