Ingredients

The following ingredients have 4 Servings
  • 300 g plain flour
  • 1 tsp baking soda
  • 1 tsp bicarbonate of soda
  • 3 tsp mixed spice (Or use pumpkin spice)
  • 150 g caster sugar
  • 125 g butter
  • 1 egg (lightly beaten)
  • 1 tsp vanilla extract
  • 250 g pumpkin puree
  • 60 g white chocolate buttons (I used 2 bags weighing 30g each)
  • 60 g milk chocolate buttons (I used 2 bags weighing 30g each)

Instruction

  • Turn the oven on to 160C (fan).   Line 4 baking trays with baking paper.
  • Put the flour, baking powder, bicarbonate of soda and mixed spice in a bowl.
  • Put the butter and sugar in a large mixing bowl and cream together. Add the egg, vanilla and pumpkin puree. Beat together.
  • Add the bowl of dry ingredient to the bowl of wet ingredients and mix together.
  • Using a tablespoon, put spoonfuls of the mixture onto the baking trays, leaving a gap around each cookie as they will spread in the oven.
  • Bake for 15 minutes.
  • Leave the cookies to cool on a wire rack.
  • Boil a kettle and pour the water into a bowl. Put a packet of white and a packet of milk chocolate buttons in the hot water. Leave for a minute.
  • Take out one of the packets of chocolate buttons and dry it on a towel. Squish it between your fingers to check that the chocolate is fully melted. If necessary put it back in the hot water.
  • Snip off a very tiny corner of the packet and squeeze out the chocolate to make a spider's web shape on half the cookies. Stick a chocolate button of the opposite colour onto the spider's web. It will stick to the wet chocolate.
  • Repeat with the other packet of melted chocolate.