- 70g butter softened
- 50g peanut butter
- 150g golden caster sugar
- 1 medium egg
- 1 tsp of vanilla extract
- 180g of plain flour
- ½ tsp of bicarbonate soda
- 20 peanut butter cups, Rolos or Maltesers
- 100g milk chocolate, chopped
- Icing eyes, or make your own
STEP 1
Firstly, heat your oven to around 180C/160C fan/gas mark 4 and line two baking sheets with greaseproof paper. Use an electric hand whisk to cream the butter, peanut butter and the sugar together until they become extremely light and fluffy, then beat in the egg and vanilla. Once combined, you should stir in the flour, bicarbonate soda and ¼ tsp of salt.
STEP 2
Scoop 18-20 tbsp of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies and bake for 10-12 minutes until firm at the edges and still relatively soft in the centre. Leave the cookies to cool on a tray for a few minutes before topping each biscuit with a peanut butter cup, Maltesers, or Rolo. Transfer the biscuits to a wire rack and allow them to cool completely.
STEP 3
Heat the chocolate in a bowl set over a pan of simmering water, until just liquid. Scrape the melted chocolate into a piping bag and leave to cool for a little while so it thickens slightly. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. These spooky spider biscuits will keep for three days in an airtight container.
Products used to make this recipe
Swan Retro Scale
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Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
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