Chocolate Spiderweb Snaps is a modern American recipe for a classic chocolate biscuit (cookie) covered with icing and decorated with a chocolate spiderweb pattern that makes an excellent Halloween snack. The full recipe is presented here and I hope you enjoy this classic American version of: Chocolate Spiderweb Snaps.
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Ingredients:
250g butter
400g granulated sugar
120g dark chocolate, melted
2 eggs
80ml golden syrup
2 1/2 tbsp water
1 tsp vanilla extract
560g plain flour
2 tsp baking soda
1/2 tsp salt
80g chocolate chips
For the Icing:
900g sifted icing sugar
6 tbsp warm water
food colouring
Method:
Soften the butter then cream together with the sugar until pale and fluffy. Stir in the melted chocolate then beat in the eggs, one at a time, mixing thoroughly to combine after each addition. Finally whisk in the golden syrup, water and vanilla extract. Mix thoroughly to combine.
In a separate bowl, sift together the flour, baking soda and salt. Add the flour mix to the cream mixture, beating until just blended. Turn onto a floured work surface, divide into two equal pieces and shape these into 30cm long rolls. Wrap in clingfilm and refrigerate for at least 2 hours to chill thoroughly.
After this time unwrap the rolls and cut into 6mm thick slices. Arrange these on ungreased baking trays then transfer to an oven pre-heated to 170°C and bake for about 10 minutes, or until lightly golden and cooked through. Allow to cool on the baking tray for about 5 minutes then transfer to a wire rack to cool completely.
In the meantime, sift the icing sugar for the icing into a bowl. Work in the warm water until the icing is just spreadable then add the food colouring of your liking (you can also divide the icing into portions and use different colours).
Once the biscuits have cooled completely spread the icing over the top (spread to within 3mm of the edge) then set aside to dry.
As soon as the icing has dried add the chocolate chips to a bain marie (double boiler) and heat until melted. Take off the heat and allow to cool until almost (but not quite) set. Spoon into a piping bag then use to decorate tops of the biscuits with a spiderweb pattern. For a circular web pipe concentric circles over the icing then use the point of a toothpick to draw the chocolate in lines from the centre to the outer edge of the biscuit. For a grid-pattern web, draw parallel lines of chocolate along the biscuits then use the point of a toothpick to draw lines perpendicular to these.
