Chocolate Spider Cookies #NatashaBakesCakes

Chocolate Spider Cookies #NatashaBakesCakes



.Not Suitable for freezing




200g dark or milk chocolate, broken into chunks
113g pack red liquorice straps or laces
Two x 154g packs Oreo cookies
Black and white icing pens


Melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat and leave the chocolate in the bowl to keep warm while you assemble the spiders.
Cut the liquorice laces into 2-3cm lengths to use as the spiders’ legs.
Splodge a small teaspoon full of chocolate onto half of the cookies. Arrange eight liquorice legs on top, then sandwich with another cookie on top. Spread some more chocolate on top of the second cookie to cover, then set aside in a cool place to set.
Use the icing pens to add eyes, by first blobbing two big dots of white icing on each, topped with two smaller dots of black icing.
Adapted from BBC Good Food

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