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"Cookies and Scream" Spider Cookies

With cookies, its really important to add the sugar, egg and flour to the melted butter whilst it still warm so my top tip is to measure everything out before you get started with this recipe.
Servings: 15 cookies

Ingredients

  • 275 g Gluten Free Plain Flour
  • 120 g Stork - the block that comes in foil - see picture in "Ingredients" above
  • 110 g Light Brown Sugar
  • 90 g Caster Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda - aka bicarbonate of soda
  • 1 Whole Egg
  • 1 Egg Yolk
  • 2 packs of gluten free "Oreos" - usually weighs 160g and you get 9 "Oreos"

Optional

  • 100 g white chocolate chips
  • Tube of Halloween coloured sprinkles - check yours are gf. Asda has some great options this year
  • Packet of eyes
  • Tube of black food writing icing

Instructions

Make the Dough

  • Melt the Stork butter in a pan on a very low temperate. Set aside.
    >Do not allow it to boil/burn!
  • Put both types of sugar into a large mixing bowl. Add the melted butter and mix until its fully combined
    I use a wooden spoon to mix it together. No need for an electric whisk here.
    >Takes 15 seconds of stirring.
  • Add the whole egg and egg yolk. Mix that in too.
    >Takes about 5-10 seconds.
  • Add the flour, baking powder and baking soda and stir together.
    >It'll look very floury but if you keep whisking it will come together. You’re looking for the white from the flour to have all gone
  • Take 1 packet of "Oreos" and crush into tiny pieces like the picture
    >I put them in a bowl, break them up with my hands. You could also seal them up in a sandwich bag and bash them up with a rolling pin.
  • Add the oreos, white chocolate chips and as many sprinkles as you'd like to the mix and stir in until combined.
  • Cover the mixing bowl with cling film and place into the fridge for at least 1 hr
    >Don't worry if its looking quite runny at this stage – it firms up loads in the fridge!
    >You can put it in the freezer rather than the fridge if that's easier, reducing the chill time to 45 mins.

Make the Cookie Dough Balls

  • Scoop out 1 golf ball sized portion of cookie dough and mould into a smooth(ish) ball
    >I weigh the balls so they all cook evenly – mine are 50g each.
    >They should be very easy to scoop and mould. If its sticky and not holding its shape, it hasn't been in the fridge for long enough.
  • Place them onto a plate/tray and into the fridge until you're ready to cook them, or move straight onto the next step if you're ready to go!

Cooking: Stage 1

  • Pre-heat your oven to 175oC (fan).
  • Whilst your oven is reaching temperature, line your baking trays with baking paper/tin foil. You'll need 1 tray per 4 cookies (max) so you may want to use multiple trays or cook them in batches.
    >Top tip: you need the baking paper to be as flat as possible, otherwise your cookies will come out a funny shape. If you're struggling: take a bit of baking paper slightly bigger than your baking tray, scrunch it up into a ball, flatten it out again and by some kind of miracle it will now stay put! (that's what I've done in the pic)
  • Place a maximum of 4 cookie balls onto each baking tray and put them into the oven for 7 mins.

Cooking: Stage 2

  • Split the remaining "oreos" in half (twist the two discs apart)
  • Remove the cookies from the oven. Take 1 "oreo" half and push it into the top of a cookie. Repeat for the others.
  • Place the cookies back into the oven for 5 mins.
    >I recommend turning the tray around from how it was positioned last time because most peoples ovens are hotter at either the front/back so this gives the most even bake.
  • Remove the cookies from the oven. They should have lightly browned around the edges.
  • Don't try to move them from the baking tray until they're completely cool.

Decoration - you can do this whilst they're cooling or wait until after. If you do it straight away, be careful as the cookies will be soft and easy to break and the tray will be hot!!

  • Take a black icing pen and draw on 8 legs to each spider.
  • Add a small amount where you'd like the eyes to go and place the eyes ontop. The colouring should act like glue.
  • Leave to set for at least 10 mins (or until they're easy to remove from the baking paper) then eat!!!!
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