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CHOCOLATE SPIDER COOKIES:
225g plain flour
70g caster sugar
90g soft brown sugar
1/2 teaspoon bicarbonate of soda
1 egg
1/4 teaspoon salt
150g unsalted butter
150g dark chocolate drops for mix
50g large chocolate drops for decoration
40g melted dark chocolate
1. Place the flour, soda, sugars, salt and butter into a mixer and mix to a crumb.
2. Add the egg and then the 150g chocolate bring the mix together, roll in paper and fridge for one hour.
3. Pre-heat the oven to 170oc. cut the cookies from the roll about 1 cm thick and line on a tray with a silicone mat.
4. Place 3 chocolate drops on top of each cookie then bake for 8-10 min.
5. Remove from the oven and allow to cool
6. With the melted chocolate pipe little legs on each drop and allow to set.
HAZELNUT PRALINE AND AUTUMN SPICED LOLLIES
White chocolate truffle spheres
175g hazelnut praline
100g milk chocolate
1/2 Autumn spice mix - cinnamon, ginger, clove and nutmeg
10g unsalted butter soft
1. Place the praline, butter, spice and melted chocolate together and mix.
2. Pipe into truffle spheres and place a lolly stick in the truffle sphere, allow to set.
3. Make different colours of chocolate and fill a glass with tempered white chocolate.
4. Spoon the colours on top in fine lines, place the lolly drown in the chocolate and slowly lift out by twisting it at the same time.
5. Let the chocolate drain off then turn it up the right way and prop it up in a glass of sugar to set.
CHOCOLATE SPIDER COOKIES:
225g plain flour
70g caster sugar
90g soft brown sugar
1/2 teaspoon bicarbonate of soda
1 egg
1/4 teaspoon salt
150g unsalted butter
150g dark chocolate drops for mix
50g large chocolate drops for decoration
40g melted dark chocolate
1. Place the flour, soda, sugars, salt and butter into a mixer and mix to a crumb.
2. Add the egg and then the 150g chocolate bring the mix together, roll in paper and fridge for one hour.
3. Pre-heat the oven to 170oc. cut the cookies from the roll about 1 cm thick and line on a tray with a silicone mat.
4. Place 3 chocolate drops on top of each cookie then bake for 8-10 min.
5. Remove from the oven and allow to cool
6. With the melted chocolate pipe little legs on each drop and allow to set.
HAZELNUT PRALINE AND AUTUMN SPICED LOLLIES
White chocolate truffle spheres
175g hazelnut praline
100g milk chocolate
1/2 Autumn spice mix - cinnamon, ginger, clove and nutmeg
10g unsalted butter soft
1. Place the praline, butter, spice and melted chocolate together and mix.
2. Pipe into truffle spheres and place a lolly stick in the truffle sphere, allow to set.
3. Make different colours of chocolate and fill a glass with tempered white chocolate.
4. Spoon the colours on top in fine lines, place the lolly drown in the chocolate and slowly lift out by twisting it at the same time.
5. Let the chocolate drain off then turn it up the right way and prop it up in a glass of sugar to set.