Spider Biscuits

Spider Biscuits

1. Prepare the required ingredients, take the butter out of the refrigerator in advance and let it soften at room temperature, and add white sugar. A big hole appears when the softened butter is pressed lightly with a finger;

2. Start the electric egg beater and let it pass until the butter is fluffy;

3. Sift in almond flour, corn starch, and low-gluten flour in sequence;

4. Stir it with a spatula until there is no dry powder, knead it into a ball, cover it with plastic wrap, and leave it for about half an hour to let the butter and flour melt together;

5. Sift a little white dough into the cocoa powder, mix it with a spatula and knead it evenly, cover it with plastic wrap and leave it for about half an hour;

6. Divide the loose dough into 14 small balls, round them and place them on a baking tray lined with tarpaulin;

7. Press the rubbed balls flat with the palms of your hands;

8. Divide the loose cocoa dough into 14 small balls, and round them separately;

9. Use a brush to brush a little clean water on the white dough, and place the pressed and flat cocoa colored balls respectively. Brushing with clean water can make the white dough and the cocoa colored dough stick more firmly;

10. After making the biscuit blanks, put them in a preheated oven at 170°C, and bake the upper and lower levels for 24 minutes;

11. After the biscuits are out of the oven, they are placed on the grill to cool;

12. Put the prepared dark chocolate into the piping bag, melt the insulated water, cut a small mouth at the mouth of the bag after melting, and put the frosting into the piping bag and cut a small at the bottom. If there is no frosting, you can replace it with white chocolate, and melt it by heating with insulated water;

13. When the icing and dark chocolate are ready, start decorating the biscuits, first squeeze two drops of icing on the biscuits as the spider's eyes;

14. Then squeeze a little dark chocolate on the icing to decorate, and finally draw the spider's feet;

15. Decorate all the remaining biscuits in sequence according to the above method;

Tips:

1. When placing cocoa-flavored biscuits on plain biscuits, be sure to brush with water or egg white, otherwise they will easily fall off after baking;
2. The baking time and temperature should be adjusted according to the conditions of the oven and the size and thickness of the biscuits;
3. Put the dark chocolate into the piping bag and then melt it with heat insulation. When using it, cut small openings. Don't cut too much, otherwise the squeezed out will be thick lines;