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Makes: 12
Prep: 25 mins
Bake: 12 mins
Ingredients
• 110g butter
• 70g caster sugar
• 10ml milk
• Dash vanilla
• 140g plain flour
• 1 tsp cornflour
• Pinch salt
• 12 rolos
• 24 edible sugar
• eyes
• 50g dark chocolate, melted
Method
• Preheat the oven to 190C/170C fan.
• Line a baking tray with parchment paper, set aside.
• Into a bowl, cream the butter and sugar until pale.
• Add the milk & vanilla, mix to combine.
• To this add the flour, salt and cornflour.
• Mix to form a soft dough.
• Divide into 12 balls and place on the lined tray.
• Using your thumb, press the centre of each cooking creating an indent.
• Pop into the fridge to chill for 10 minutes.
• Once rested, bake in the preheated oven for 12 minutes or until lightly golden brown.
• Remove and allow to cool.
• To decorate, place the chocolate into a small parchment piping bag.
• Pipe 8 legs on each cookie and a dot of chocolate in the centre to hold the Rolo.
• Place the Rolo on top and again using a small amount of chocolate, stick on the two sugar eyes.
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