Recipe: Halloween Spiced Spiderweb Biscuits


These biscuits are the ideal treat for Halloween. The ground cinnamon and mixed spices give the biscuits flavour and warmth – they are delicious with a cup of tea during these chilly autumn days. The spider-web design looks great and is very simple to do too.


For the dough:

75g caster sugar

100g softened butter

1 large egg yolk

200g plain flour

1 level tsp mixed spice

1 level tsp ground cinnamon

1-2 tbsp. milk

For the icing:

Approx. 200g icing sugar

A few tbsp water

Black food colouring

1 cocktail stick

A piping bag/food bag


  1. Preheat oven to 180⁰C and lightly grease two baking trays.
  2. Measure the softened butter and sugar into a large mixing bowl and beat together until light and fluffy.
  3. Beat in the egg yolk.
  4. Slowly add the flour and spices, bringing the ingredients together with your hands.
  5. Once the mix has formed to a dough, place on a lightly floured work surface and knead briefly. Roll out to a thickness of roughly 5 mm.
  6. Cut into rounds using a cutter and place on the baking trays.
  7. Bake in the pre-heated oven for 15 minutes, or until they feel firm and are light golden brown.
  8. Place on a wire rack to cool.
  9. For the icing, measure out the icing sugar in a bowl and add a few tbsp. of water and mix well until you have slightly runny, thick icing.
  10. Separate the icing into two bowls. In one bowl add a few drops of  black food colouring and mix.
  11. Spoon the plain white icing onto each biscuit and smooth to the edges to create a neat circle.
  12. Place the black icing into a piping bag and use a very thin nozzle. Alternatively, if you do not have a piping bag, spoon the icing into a food bag and cut a small hole in one corner. You can also buy readymade black writing icing in a tube.
  13. To make a spider web pattern, pipe the black icing over the white in a thin spiral from the middle of the biscuit outwards. Then, using one end of a cocktail stick, drag it from the middle of the spiral to the outer edge in a line. Repeat in a clockwise direction to make about 6 lines.
  14. Once the icing has dried, store the biscuits in an airtight container.
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