Spiders in the web
very easy
135 mins
135 mins
Ingredients
- 100 g whole hazelnut kernels (with skin)
- 200 g Dark chocolate
- 75 g Butter
- 100 g demerara sugar
- 1 egg (size M)
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 250 g Flour
- 1 knife tip Baking Powder
- 80 (e.g. 3 packages (75 g each) Biscuit sticks with chocolate "Mikado" by de Beukelaer)
- 100 g Icing sugar
- 40 blue, green and red sugar beads
- baking paper
- 1 disposable piping bag or freezer bag
Directions
- 1
Line a baking tray with baking paper. Coarsely chop the nuts and chocolate separately. Melt 100 g chocolate in a hot water bath, let it cool down a little. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2).
- 2
Melt the butter. Add sugar, egg, vanilla sugar and 1 pinch of salt and stir in with the whisk of the mixer. Mix flour and baking powder and stir in. Fold in the melted chocolate.
- 3
Fold in chopped chocolate and hazelnuts.
- 4
Cut about 80 "Mikado" sticks in half. Place about 5 pastry blobs on the baking tray with a large gap between them. Put 4 "Mikado Sticks" almost vertically on each side of a blob of dough (they lie down during 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 them cool down.
- 7
For the icing, mix icing sugar and 1 tablespoon of water until smooth. Pour into the disposable piping bag or freezer bag. Cut off a very small tip. Spray "eyes" on each spider and press the sugar pearls lightly.
- 8
Spray a cross on the back of some spiders with the rest of the cast. Leave to dry.
Nutrition Facts
220 kcal
29 g
10 g
3 g
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