Spider cookies on the web
- 100 g whole hazelnut kernels (with skin)
- 200 g Dark chocolate
- 75 g Butter
- 100 g brown sugar
- 1 Package Vanilla sugar
- salt
- 1 Egg (Gr. M)
-
250 g flour - 1 knife tip baking powder
- 80 Biscuit sticks with chocolate
- 100 g Icing sugar
- 40 blue, green and red sugar pearls
- baking paper
- 1 small freezer bag
135 minutes
very easy
- 1.
- Line the baking sheet with baking paper. Roughly chop nuts and chocolate separately. Melt 100g chocolate in a hot water bath, allow to cool. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer).
- 2.
- Melt the butter. Add sugar, vanilla sugar, a pinch of salt and egg and stir until creamy white with the whisk of the mixer. Mix the flour and baking powder and stir in. Fold in the melted chocolate.
- 3.
- Finally, fold in the chopped chocolate and hazelnuts.
- 4.
- Approx. Halve 80 'Mikado' sticks. Approx. Place 5 blobs of dough on the baking sheet with a large gap. On each side of a blob of dough, stick 4 'Mikado' sticks almost vertically (lie down when baking) as 'legs' in the dough.
- 5.
- Bake in the oven for 15–18 minutes.
- 6.
- Bake about 15 more cookie spiders from the remaining dough and 'Mikado' sticks. Let cool down.
- 7.
- For the topping, mix powdered sugar and 1 tbsp water until smooth. Pour into the freezer bag. Cut off a small point. Squirt 'eyes' onto each spider and lightly press the sugar pearls onto them.
- 8.
- Spray a cross on the back of some spiders with a cast. Let dry.
1 piece approx:
- 220 kcal
- 3 g protein
- 10 g fat
- 29 g carbohydrates
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