BetterHomesAndGardensAustraliaDecember2015_

Photography Andre Martin; styling Sally Parker; food preparation Mandy Sinclair

Spider cookies
Preparation time: 20 mins
Cooking time: 15 mins
Makes 30

125g unsalted butter,
chopped, softened
125g smooth peanut butter
¹⁄³ cup caster sugar
¹⁄³ cup firmly packed
brown sugar
1 egg
1 tsp vanilla extract
1 cup plain flour

½ tsp baking powder

½ tsp fine salt

30 chocolate malt balls

30 chocolate-coated raisins

50g dark chocolate, melted

Red decorating gel,

to decorate

1 Preheat oven to 180°C.

Line 2 oven trays with baking

paper. Combine butter, peanut

butter and sugars in the bowl

of an electric mixer and beat

with paddle attachment on

medium speed for 5 minutes,

until very light. Add egg and

vanilla and beat until smooth.

2 Sift in flour, baking powder

and salt, then fold to combine

with a wooden spoon until

smooth. Roll 1 tablespoon of

mixture into a ball and arrange

on prepared tray. Repeat with

remaining mixture to make 30

balls. Bake for 12–15 minutes

or until pale golden and just

firm to touch. Remove from

oven. Working quickly, place a

chocolate malt ball and a

chocolate-coated raisin on

each to create the body and

head of a spider. Transfer to

a wire rack and set aside

for 30 minutes or until

cooled completely.

3 Pipe melted chocolate onto

biscuits to create spider legs.

Decorate the back of each

body and head with decorating

gel. Set aside for 15 minutes

to allow chocolate and gel

to set. Serve.

218 BETTER HOMES AND GARDENS, DECEMBER 2015 bhg.com.au