If you don’t want to buy lots of different kinds of chocolates to top this giant cookie, just use your favourite one.
Ingredients
75 g (3oz) butter, melted and cooled slightly
60 g soft light brown sugar
50 g (2oz) caster sugar
1 medium egg
1 tsp. vanilla extract
Pinch of salt
175 g (6oz) plain flour
1/4 tsp bicarbonate of soda
100 g (3 ½oz) Reese's pieces or M&Ms
Assorted round chocolates like Ferrero Rocher, Lindt Lindor, Rolos, Maltesers and Tunnocks Teacakes
100 g (3 ½oz) foil bag dark chocolate chips (we used Dr Oetker)
Small edible candy eyes
Directions
Line a large baking tray with non-stick baking parchment.
Put the sugars in to a large bowl with vanilla extract, pinch of salt, melted butter and stir until smooth. Add the flour, beaten egg and bicarbonate of soda, stir until the mixture just forms a dough.
Knead the dough to a rough ball, tip on to the centre of the baking sheet and press down to flatten to a 25cm (10in) circle. Sprinkle over the remaining Reese’s pieces/M&Ms. Chill for 15min. Preheat the oven to 190°C (170°C fan) mark 5.
Bake for 18-20min until the edge of the cookie is golden and the top feels dry.
Immediately after removing the cookie from the oven, use the back of a teaspoon to press slight dips into the cookie, about 4-5cm (11/2-2in) apart, large enough for your chosen chocolates. Transfer to a wire rack and leave to cool completely, then transfer to a cake stand or serving plate.
Stand the chocolate chip packet in a cup of hot water until melted. Dry bag completely and snip a corner off at the very end to make a tiny hole.
Holding the bag like a piping bag, pipe a little in to one of the dips on the cookie, then top with a large chocolate to make the body of the spider. Pipe 8 lines around the body to make legs. Squeeze two dots of melted chocolate on the body and stick on the candy eyes. Repeat with more chocolates, then serve in slices.
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