REDBACK SPIDERS

MAKES 12 PREP 20 MINS

Spread ½ cup chocolate frosting over 12 Anzac biscuits. Using scissors, cut 1 licorice strap into thin strips. Cut strips into 96 x 4cm lengths. Using picture as a guide, arrange 3 chocolate Jaffa balls in a row across centre of each biscuit, then arrange licorice strips to create legs.