Spider Cookies (Print Version)
# Ingredients:
01 -
1 large egg.
02 -
225g coconut sugar.
03 -
180g smooth peanut butter.
04 -
60g dairy-free butter.
05 -
1 tsp vanilla essence.
06 -
185g plain flour.
07 -
½ tsp baking soda.
08 -
½ tsp baking powder.
09 -
2 Tbsp milk (optional, for dough consistency).
10 -
15 tsp boysenberry jelly or any jam of choice.
11 -
15 chocolate truffle balls.
12 -
1 white writing icing tube.
13 -
30 black sesame seeds.
14 -
1 black writing icing tube.
# Instructions:
01 -
Preheat the oven to 180°C and line a large baking tray with baking paper.
02 -
In a food processor, combine all ingredients except for the toppings (jelly, truffles, icing tubes, and sesame seeds) and blitz until a dough forms. If the dough is too dry, add milk 1 tablespoon at a time until it sticks together.
03 -
Roll the dough into balls weighing about 45g each. Place on the lined baking tray and use your finger to press a hole in the center of each ball. Repeat with remaining dough.
04 -
Bake for 15 minutes, then remove from the oven and transfer cookies to a cooling rack. While still warm, reshape the holes using the back of a teaspoon if needed.
05 -
Once cooled, fill each cookie with a heaped teaspoon of jelly or jam. Place a chocolate truffle on top of the jam.
06 -
Using the white writing icing, pipe two small dots on each truffle for eyes. Place a black sesame seed in the center of each dot for pupils.
07 -
Use the black writing icing to pipe four lines on each side of the cookie to create spider legs.
# Notes:
01 -
Prep Time: 20 minutes.
02 -
Baking Time: 15 minutes.
03 -
Total Time: 35 minutes.
04 -
Servings: 15 cookies.