Scary Spider Cookies

  • 225g hard margarine, softened
  • 225g caster sugar
  • 170g Carnation Squeezy Condensed Milk
  • 55g cocoa powder
  • 300g self-raising flour
  • 150g Carnation Chocolate Filling & Topping
  • 100g liquorice strings
  • 60g Nestlé Milkybar buttons

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.

In a large bowl, cream the butter, sugar and Carnation Squeezy Condensed Milk until light and fluffy. Mix the flour and cocoa powder together then add to the buttery mixture to form a soft dough.

Tip the dough onto a piece of parchment and roll into a log 3 to 4cm thick. Chill in the freezer for 15 minutes then cut into slices about half a cm thick. Place onto the baking sheets spacing well apart as they’ll spread! Bake for 12-15 minutes.

Cut the liquorice strings into 2cm pieces. Once the cookies have chilled, spread a thin amount of Carnation Chocolate Filling and Topping on the base of each one. Pair them together and glue with 8 liquorice legs. Use the remaining Carnation chocolate to stick the Milkybar buttons for eyes in place and decorate.

Recipe courtesy of Carnation

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