Huge Scary Spiders
Yield
1 batchPrep
30 minCook
10 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
unsweetened chocolate
|
|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
margarine
|
|
| 1 | cup |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | x |
candies
red hot |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 296 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
margarine
|
|
| 237 | ml |
sugar
|
|
| 1 | each |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
candies
red hot |
* |
Directions
Preheat oven to 375℉ (190℃).
Lightly grease a baking sheet. In a saucepan melt chocolate over low heat. Let cool.
In a small bowl mix flour, baking powder and salt.
In a medium bowl beat margarine and sugar until creamy.
Stir in egg, vanilla and chocolate. Add flour mix and mix all well, forming a stiff dough.
To make spiders, shape a 2 inch; flat oval for the body.
Make the spiders head by flattening a circle about ½ inch wide.
Shape dough for 8 legs, each 2 inches long and less than ¼ inch wide. Attach the head and legs to the body.
Use red candies for the eyes. Bake in 375℉ (190℃) oven for 5 to 8 minutes. Let spiders cool on baking sheet to avoid breaking when removing.
