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Halloween Milk-Free Peanut Butter Spider Biscuits

It’s that time of year again – Halloween season! I love Autumn for a number of reasons; the changing colour of the leaves, the excuse to finally wear boots and jumpers, and the baking. Summer’s great while it lasts, but you can always rely UK to pull off a good Autumn, not just with the weather but with the baking options too. I’m such a huge fan of themed baking and Halloween has become one of my favourite of them all – I mean when else are bugs, brains and blood stained baked goods appropriate to serve?

So with that I wanted to share with you all some little Halloween creatures I’ve been baking this weekend. As an Arachnophobic I must say these were a little creepy to bake but my goodness they are delicious.

I’m not going to claim these cuties as my own as I found them on pinterest and followed the link to the Mommysmusings.com but I have made a few adjustments. I have developed a milk allergy so these are milk free, and the recipe below will be in UK Conversions as opposed to U.S. which some of you followers may find useful.

I hope to be able to share some more Halloween recipes soon so do keep your eyes open for more.


Makes: 16 biscuits

Preparation time: 45 minutes

Baking time: 10-12 minutes


Ingredients

125g soy butter, softened

130g crunchy peanut butter

100g brown sugar

100g caster sugar

2tbsp soy milk

1 egg

1tsp vanilla

225g flour

1tsp baking powder

1/2tsp salt

16 Reese Buttercups, fridge cold

32 Wilton Candy Eyes – buy here

100g dark chocolate chips


Preheat the oven to 190C/Gas 5

Place the soy butter, peanut butter, caster sugar, brown sugar, egg, vanilla and soy milk into a large bowl and beat until well combined.

In another bowl mix together the flour, baking powder and salt, then gradually fold the dry mixture to the wet mixture until blended into a dough.

Pour caster sugar out onto a plate and leave to one side. Form the mixture into 1″ balls and roll them around in the sugar before placing a couple of inches apart, onto a lined baking sheet.

Bake for 10-12 minutes until golden then place on a wire rack and immediately gently press a Reese’s buttercup on top of each biscuit.

The heat from the biscuits will gently melt the chocolate on the buttercup allowing you to then stick down two eyes onto it.

Place the chocolate chips into a small microwavable bowl and blast in the microwave for 30 seconds at a time until fully melted then transfer the chocolate to a small piping bag.

Cut the end of the piping bag and pipe the legs either side of the Reeses buttercup (you’ll need 8 legs unlike my photo where there are only 6 – eyerolling emoji) Lets say mine are a new breed of 6 legged spider.

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