Recipe Halloween spider cookies
Ingredients
- 1kg Macphie Soft & Chewy Cookie Mix
- 120g water
- 36 chocolate truffles
- 100g Macphie 5th Avenue® Dark Chocolate icing
- 36 white chocolate chips
Method Makes 18 cookies
Place Macphie Soft & Chewy Cookie Mix and inclusions into a machine bowl fitted with a paddle. Add the water and mix on slow speed until a dough is formed.
Preheat the oven 180°C and line two baking trays with baking paper. Scoop out a tablespoon of the dough and with your hands, roll into a walnut-sized ball and place on the lined tray. Repeat with the remaining dough to create 18 balls, ensuring they are spaced well apart on the trays to allow them to spread when baked. Return to the fridge to chill for 10 minutes.
Bake for 10 minutes. Remove the trays from the oven and make a round indent in the middle of each cookie using the handle of a wooden spoon (or similar). Return to the oven for 5 minutes until just golden brown. Press in the dips again with the spoon handle, then leave to cool for 5 minutes on the trays before transferring to a wire rack.
Allow the cookies to cool slightly, then while still warm (but not hot), gently press a chocolate truffles into the indent of each cookie, it should melt a little which will help it stick in place.
Use Macphie 5th Avenue® Dark Chocolate icing to pipe 8 legs onto each cookie, coming out of the chocolate body over the sides of the cookie.
Use a little more of chocolate icing to stick 2 white chocolate chips onto each body and dot on pupils for eyes.
