Ingredients
125g unsalted butter, melted
1 cup brown sugar
1 free-range egg
1 ½ cups plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
75g dark chocolate melts, melted
36 Maltesers
36 Jaffas
Method
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Preheat oven to 160ºC fan forced (180°C conventional). Line 4 oven trays with baking paper.
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Put butter and sugar into a large bowl and mix with a wooden spoon until combined.
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Add egg and mix again until combined.
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Stir in flour, baking powder and bicarb until well combined and a soft smooth dough forms.
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Roll 2 teaspoons of dough mixture into a balls to make about 36. Arrange about 5cm apart on prepared trays. Press down slightly on each to partially flatten.
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Bake for 12 minutes or until firm to touch. Remove from oven and set aside to cool completely on trays.
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Put chocolate into a small zip-lock bag, snip tip to form a 3mm opening then pipe chocolate in a short line down the centre of each, then pipe eight spiders legs from the chocolate line. Top centre line with a Malteser and a Jaffa. Set aside for 1 hour or until chocolate has set. Serve.
