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
Preheat oven to 160ºC fan forced (180°C conventional). Line 4 oven trays with baking paper.
Put butter and sugar into a large bowl and mix with a wooden spoon until combined.
Add egg and mix again until combined.
Stir in flour, baking powder and bicarb until well combined and a soft smooth dough forms.
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.
Bake for 12 minutes or until firm to touch. Remove from oven and set aside to cool completely on trays.
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.