80g brown sugar
80g caster sugar
1 teaspoon vanilla extract
225g plain flour
1/2 teaspoon bread soda
25 chocolate Rolo’s
100g dark chocolate
Edible sugar eyes
In a bowl, cream the butter and both sugars.
Add the egg and vanilla and mix.
Finally add the flour, salt and bread soda and mix until a smooth dough is formed.
Wrap in cling and chill for 30 minutes.
Preheat the oven to 170C.
Once the pastry is rested, roll on a floured surface and using a cutter, cut out 25 circles.
Place these on two lined trays and egg wash.
Bake for 8-10 minutes or until golden brown.
Remove and allow to cool slightly.
Once cold, stick on a Rolo with some melted chocolate and finish decorating by piping on the legs and adhere the edible eyes onto the Rolo.
TIP: If you cannot buy edible eyes, just use white and dark chocolate instead