Скачать или смотреть SPIDER SPICE COOKIES! perfect for Halloween!

“Anansi” Spider Spice Cookies

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www.rummanco.co.uk (uk deliveries only)
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RECIPE INGREDIENTS:
For the cookies:
200g butter of choice (can be plant-based);
200g caster sugar;
2 medium eggs or egg replacer (we used the Orgran brand);
400g plain (all-purpose) flour;
½ teaspoon each of ground allspice, nutmeg and ginger.


For the rest (for vegans, check ingredients)
1 x block of black ready to roll icing;
1 x block of ready to roll icing in any other colour (we used red and green);
Edible icing glue;
Icing pen;
Edible “eyes’ decoration.


UTENSILS NEEDED:
1 x 4 inch cookie cutter
1 x 3 ½ inch cookie cutter
1 x 2 inch cookie cutter
1 x wine bottle cap
Baking trays,


Set your conventional oven to 180 degrees/170 fan oven/350F/gas mark 5

1. Beat together the sugar and butter until well combined. Do not overbeat.
2. Add the flour and spices and beat again until fine breadcrumbs are formed.
3. Using your hands, squeeze the mixture together until the mixture comes together.
4. Form into a ball, wrap in foil or plastic wrap and chill in the fridge for at least 30 minutes.
5. Roll out the pastry, not too thick and not too thin, into a rectangle of approximately 20 by 15 inches.
6. Cut out your cookies using the 4 inch cookie cutter, lightly dusting the surface with flour to prevent the dough sticking. You should get roughly 12-15 cookies if you re-roll the off-cuts of pastry.
7. Place onto your prepared baking sheets lined with non stick baking paper and bake for approximately 15 minutes. You do not want much colour on your cookies, maybe just a tinge of brown around the edges.
8. Allow to cool completely whilst you prepare the icing.
9. Roll out the non-black icing block and cut out circles using the 3 ½ inch cookie cutter. Set aside.
10. Roll out the black icing block and cut out the same amount of circles with the 2 inch cookie cutter and the same again with the wine bottle top.
11. Using the edible glue, stick your non-black icing circles onto your cooled cookies. Make sure the glue is spread across the whole surface of the icing to ensure an even stick.
12. To form the body of the spider, now stick your large and small black icing circles onto the cookies. Watch the video above to see how they are placed onto the cookies.
13. Now using your icing pen, draw six legs onto the cookies – three on each side of the body of the spider.
14. If using, glue on your edible “eyes”. Using a blunt knife or a spoon, make an indent on the small black icing circles to create a mouth.
15. Allow the cookies to dry out a little before storing in a cookie tin. These can freeze or will keep in your tin for a week.