biscuits for Halloween

Inspired by Martha Stewart’s thumbprint biscuits these cute little spider biscuits are fun to make, look a little scary and a delicious Halloween treat. Previously I had made some plain ones with large chocolate melts in the holes. There are so many variations of these on her website I recommend checking them out.

ingredients

• 115g butter (room temperature if beating with a mixer)
• 100g sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 250g plain flour *
• Reese’s mini peanut butter cups
• 100g melting chocolate
• Candy eyes

* You can use gluten free flour if required

directions

1. Beat sugar and butter together until light and fluffy, about 3 minutes.
2. Add the vanilla extract and egg yolk and continue beating until all combined.
3. Add flour and mix on a low speed until combined.
4. Roll mixture into 2cm balls. Use your finger or bottom of wooden spoon to make a hole in the middle.
5. Bake for 10 minutes at 180 degrees celsius.
6. Remove and press down holes again. (I used a melon baller however the bottom of a wooden spoon should do the trick)
7. Bake for another 10 minutes.
8. Once cooled, add a Reese’s mini peanut butter cup. You want the chocolate in the cup to melt slightly to keep the peanut butter cup in place. If needed pop in the freezer for a few minutes to set.
9. Melt chocolate and use a small piping bag to secure eyes and pipe on spider legs.

Thermomix directions

1. Beat together sugar and butter with butterfly insert on speed 3 for 1 minute. If the butter is cold from the fridge beat it without the butterfly for 15 seconds, speed 5 to allow the butter to soften and then insert butterfly and beat for 1 minute.
2. Add vanilla extract and egg yolk and mix for 10 seconds, speed 5.
3. Remove butterfly. Add flour and mix for 10 seconds, speed 3. Scrape down bowl and repeat.
4. Roll mixture into 2cm balls. Use your finger or bottom of wooden spoon to make a hole in the middle.
5. Bake for 10 minutes at 180 degrees celsius.
6. Remove and press down holes again. (I used a melon baller but the bottom of a wooden spoon should do the trick)
7. Bake for another 10 minutes.
8. Once cooled, add a Reese’s mini peanut butter cup. You want the chocolate in the cup to melt slightly to keep the peanut butter cup in place. If needed pop in the freezer for a few minutes to set.
9. Melt chocolate and use a small piping bag to secure eyes and pipe on spider legs.