Spider cookies

Recipe by:

Michelle Darmody

Deliciously scary and perfect to make with kids

Spider cookies

SERVES

12

PEOPLE

PREP TIME

17

MINUTES

COOKING TIME

8

MINUTES

CUISINE

COURSE

Baking

Method

  1. Preheat your oven to 180°C and line two flat baking trays with parchment.
  2. Stir the coconut, oats, flour and sugar together.

  3. Stir the melted butter and golden syrup together. Add the boiling water and bread soda.

  4. Combine the two mixtures. Place a soup spoon of the mixture onto the trays. Leave a bit of space as it will spread slightly.

  5. Bake for about eight minutes until golden. Allow to cool completely on a wire rack.

  6. While they are baking heat the cream until it is shivering, stir in the chocolate chips until they melt. Stir in the coconut and set aside to cool completely. Roll into balls between your palm, set them on a plate and put them into the fridge to harden completely.

  7. Melt the remaining chocolate and butter. Allow to cool to just above room temperature and gently dip the cold coconut chocolate balls into it. Sit them onto the cooled cookies and place back into the fridge. Stick the eyes on with a little more melted chocolate once the spiders are cold. Pipe on the legs.

Ingredients

  • For the cookies:

  • 85g desiccated coconut

  • 95g porridge oats

  • 100g plain flour

  • 90g golden caster sugar

  • 100g butter, melted

  • 1 tbsp golden syrup

  • 1 tbsp boiling water

  • 1 tsp bread soda

  • For the spider bodies:

  • 100g cream

  • 100g dark chocolate chips

  • 30g desiccated coconut

  • To decorate:

  • 100g dark chocolate

  • 10g butter

  • edible eyeballs

  • black icing piping pen

Method

  1. Preheat your oven to 180°C and line two flat baking trays with parchment.
  2. Stir the coconut, oats, flour and sugar together.

  3. Stir the melted butter and golden syrup together. Add the boiling water and bread soda.

  4. Combine the two mixtures. Place a soup spoon of the mixture onto the trays. Leave a bit of space as it will spread slightly.

  5. Bake for about eight minutes until golden. Allow to cool completely on a wire rack.

  6. While they are baking heat the cream until it is shivering, stir in the chocolate chips until they melt. Stir in the coconut and set aside to cool completely. Roll into balls between your palm, set them on a plate and put them into the fridge to harden completely.

  7. Melt the remaining chocolate and butter. Allow to cool to just above room temperature and gently dip the cold coconut chocolate balls into it. Sit them onto the cooled cookies and place back into the fridge. Stick the eyes on with a little more melted chocolate once the spiders are cold. Pipe on the legs.