- 70g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
- 150g golden caster sugar
- 1 medium egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tsp vanilla extract
- 180g plain flour
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 20 peanut butter cups, Rolos or Maltesers
- 100g milk chocolate, chopped
Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…
- icing eyes, or make your own
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 ¼ tsp salt.
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.
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.