125 g unsalted butter, chopped, softened
125 g smooth peanut butter
⅓ cup caster sugar
⅓ cup firmly packed brown sugar
1 tsp vanilla extract
1 cup plain flour
½ tsp baking powder
½ tsp fine salt
30 Maltesers (milk chocolate covered malt balls)
30 milk chocolate-covered sultanas
50 g dark chocolate, melted
red food colouring gel, to decorate
- Preheat oven to 180°C. Line 2 oven trays with baking paper. Combine butter, peanut butter and sugars in the bowl of an electric mixer and beat with paddle attachment on medium speed for 5 minutes, until very light. Add egg and vanilla and beat until smooth.
- Sift in flour, baking powder and salt, then fold to combine with a wooden spoon until smooth. Roll 1 tablespoon of mixture into a ball and arrange on prepared tray. Repeat with remaining mixture to make 30 balls. Bake for 12–15 minutes or until pale golden and just firm to touch. Remove from oven. Working quickly, place a chocolate malt ball and a chocolate-coated sultana on each to create the body and head of a spider. Transfer to a wire rack and set aside for 30 minutes or until cooled completely.
- Pipe melted chocolate onto biscuits to create spider legs. Decorate the back of each body and head with decorating gel. Set aside for 15 minutes to allow chocolate and gel to set. Serve.