- 225g softened Kerrygold butter
- 150g light brown sugar
- 150g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 350g plain flour
- Pinch of salt
- 1 teaspoon bicarbonate of soda
- 200g dark chocolate, chopped in to chips
- Maltesers/Chocolate Balls
- 100g dark chocolate
- White fondant icing
- Icing Pen/Food glue (optional)
- Beat the butter and sugar in a large mixing bowl until light and fluffy.
- Add the vanilla extract and beat again.
- Gradually beat in the eggs.
- Sieve the flour with the baking powder and the salt.
- Add the sifted flour mixture to the butter and egg mixture and beat slowly until the mixture comes together.
- Add in the chocolate chips and beat until combined.
- Wrap the dough in cling film in rolls and refrigerate. This will make it easier to handle.
- When ready to bake the cookies, unwrap the roll of dough and slice in to slices and place on a baking tray lined with parchment paper. Ensure the slices are well spaced apart as they will spread in the oven.
- Bake for 10-12 minutes in a preheated oven 180°C (350°F/Gas Mark 4).
- Allow to cool on the tray before decorating.
- Melt dark chocolate and, using a piping bag, pipe the warm chocolate onto the centre of the cookie, drizzling the chocolate down the sides to create spider legs.
- Place two Maltesers/chocolate balls in the centre of the cookie to create a spiders body.
- Roll two small circles of white icing fondant to create eyes.
- Using an icing pen or melted chocolate draw in spiders eyes on the white fondant.
- Attach the white icing fondant to the front of the Malteser (using water or food glue to make it stick).
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