Sophisticated yet spine-chilling, these jet-black cookies combine the rich flavour of cocoa with the deep nuttiness of black sesame. A hauntingly beautiful addition to any Halloween spread — proof that even the most frightful creations can taste divine.
spiders
- 25 g butter softened
- 85 g brown sugar
- 80 g castor sugar
- 3 eggs
- Few drops black gel food colouring
- 185 g cake flour sifted
- 60 ml cocoa powder, sifted
- ½ tsp baking powder
- Black sesame seeds to sprinkle
Filling
- 60 g butter softened
- 2 tbsp tahini (sesame) paste
- 1 tbsp milk
- 140 g icing sugar sifted
- Few drops black gel food colouring
- Liquorice cables to assemble
- Preheat the oven to 150°C and grease and line two large baking sheets.
- Cream the 125 g butter and both sugars together until pale and creamy.
- Add the eggs, one at a time, beating until combined.
- Mix in the black gel food colouring to your preferred intensity.
- Fold in the flour, cocoa, and baking powder until just combined.
- Spoon teaspoonfuls of the mixture onto the baking sheets, sprinkle with black sesame seeds, flatten slightly, and bake for 15-20 minutes.
- Cool on wire racks.
- For the filling, beat the 60 g butter, tahini, milk, and icing sugar until light and fluffy. Add black food colouring as desired.
- Pipe the filling onto half of the cookies and sandwich with the remaining halves.
- Cut liquorice into strips and insert them as legs into each spider while the buttercream is still soft.
Adapted from Donna Hay
