Melt the chocolate in a heatproof bowl
over a pan of barely simmering water.
Once melted, turn off the heat and leave
the chocolate in the bowl to keep warm
while you assemble the spiders.
Unroll some of the liquorice wheels and
cut into 2-3cm lengths to use
as the Chocolate spiders’ legs.
Splodge a small tsp of chocolate
onto half of the cookies. Arrange eight
liquorice legs on top, then sandwich with
another cookie. Spread some more
chocolate on top of the second cookie to
cover, then put somewhere cool to set.
Use the icing pens to add eyes, by first
blobbing two big dots of white icing on
each, topped with two smaller dots of