Spi­der bis­cuits

Yes, spi­ders tech­ni­cally have more eyes – but our eight-legged crea­tures def­i­nitely look cuter than most.

BBC Good Food - - Easy Family -

MAKES 20 PREP 25 mins plus cool­ing and set­ting COOK 12 mins EASY V 70g but­ter, soft­ened

50g peanut but­ter

150g golden caster sugar

1 medium egg

1 tsp vanilla ex­tract

180g plain flour

½ tsp bi­car­bon­ate of soda

20 peanut but­ter cups,

Ro­los or Mal­te­sers

100g milk choco­late, chopped ic­ing eyes, or make your own

1 Heat oven to 180C/160C fan/gas 4 and line two bak­ing sheets with parch­ment. Us­ing an elec­tric hand whisk, cream the but­ter, peanut but­ter and sugar to­gether un­til very light and fluffy, then beat in the egg and vanilla. Once com­bined, stir in the flour, bi­carb and 1/4 tsp salt.

2 Scoop 18-20 tb­sps of the mix­ture onto the trays, leav­ing enough space be­tween each to al­low for spread­ing. Make a thumbprint in the cen­tre of the cookies. Bake for 10-12 mins or un­til firm at the edges but still soft in the mid­dle – they’ll har­den a lit­tle as they cool. Leave to cool on the tray for a few mins be­fore top­ping each bis­cuit with a peanut but­ter cup, Rolo or Mal­teser. Trans­fer to a wire rack to cool com­pletely.

3 Heat the choco­late in the mi­crowave in short bursts, or in a bowl set over a pan of sim­mer­ing wa­ter, un­til just liq­uid. Scrape into a pip­ing bag and leave to cool a lit­tle. Pipe the legs onto each spi­der, then stick two eyes on each. Leave to set. Will keep for three days in an air­tight con­tainer.

PER SERV­ING 161 kcals • fat 7g • sat­u­rates 4g • carbs 21g • sug­ars 13g • fi­bre 1g • protein 2g • salt 0.2g

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