Chocolate spiders
easy
75 mins
75 mins
Ingredients
- 200 g Dark chocolate
- 100 g Hazelnut kernels (with skin)
- 75 g Butter or margarine
- 100 g demerara sugar
- 1 egg (size M)
- 1 pinch Salt
- 1 package Vanillin sugar
- 250 g Flour
- 1 knife tip Baking Powder
- 3 packages (75 g each, 32 pieces each) Mikado chocolate sticks "Tender tangy"
- 100 g Icing sugar
- 44 sugar beads (blue, green or red)
- baking paper
- 7-10 Tbsp Disposable piping bag
Directions
- 1
Coarsely chop the chocolate and hazelnuts separately. Melt 100 g chocolate over a warm water bath. Leave to cool slightly. Melt the fat, pour into a large mixing bowl and stir in the sugar, egg, salt and vanillin sugar. Sift flour and baking powder on top and stir in. Stir in melted chocolate. Fold in 100 g chopped chocolate and nuts. Divide the dough into approx. 22 equal pieces. Place 11 heaps on 2 baking trays lined with baking paper
- 2
Bake one after the other in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 15-18 minutes. Cut 88 Mikado sticks in half, use the remaining sticks for other purposes. Remove spider bodies from the oven and immediately insert 4 Mikado sticks on each side as legs. Put them on a cake rack and let them cool down. Process the rest of the dough and the micadostubes in the same way
- 3
Sift icing sugar into a mixing bowl, add 3/4-1 tablespoons of water and whisk smooth with the whisk of the hand mixer. Pour into a piping bag, cut off the tip just short. Spray eyes on each spider, put sugar beads in and press lightly. Spray a cross on the body of some spiders with the icing. Leave to dry
- 4
waiting time approx. 1 1/2 hours
Nutrition Facts
230 kcal
29 g
11 g
3 g
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