Ingredients
For approximately 10 cookies
- 200g flour
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100 g of sugar
- 1 egg
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100 g of unsalted butter
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10 g of baking powder
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1 g of salt
- 50 g of milk chocolate
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24 small chocolate truffles or Maltesers®
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15 g of white sugar paste, or almond paste
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edible marker or 3 g of black sugar paste (optional)
Preparation
Cookies
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Preheat the oven to 160°C.
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In a mixing bowl, pour all the ingredients for the dough then mix with a spoon until you obtain a homogeneous dough.
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Form around ten balls by rolling the dough between your hands, then place them on a baking tray covered with baking paper.
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Flatten each ball slightly and bake for 15 to 20 minutes. They should come out slightly golden.
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Right out of the oven, press the center of each cookie to hollow out the dough with a finger or the back of a small spoon.
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Let your cookies cool to room temperature.
Decoration
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In a saucepan over a bain-marie, melt the milk chocolate.
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Place a large dot of chocolate in the hollow of your biscuits and place the chosen chocolate ball to stick it.
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Using a knife or a baking paper cone, make the legs of the chocolate spiders.
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Knead the sugar paste or almond paste to relax it and shape little eyes.
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Stick them on the chocolate balls using a small dot of milk chocolate.
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You can then add a small black dot in the center of the eyes using a food marker or black sugar paste.
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Let your cookies dry well before eating them.