Spider cookies

For the cookies: cream the butter and sugar until pale and fluffy, then gradually stir in the egg and vanilla extract until well combined.

Sieve the baking powder, salt and flour into the bowl and then gradually mix until a dough forms.

Bring the dough together with your hands and form into a disc, wrap tightly in cling film and then chill in the fridge for one hour.

Heat the oven to 200C/180C fan/gas 6. Grease and line several baking sheets with baking parchment.

Cover your work surface with a large sheet of cling film and roll out the disc of chilled dough until 5mm thin.

Cut into circles using a 68mm size cutter, then using a palette knife, transfer to the baking sheets placing them about 3-4cm apart.

Bake for about 8-10 minutes until firm and golden. Allow to cool on the sheet for a few minutes before transferring to a cooling rack to cool completely.

To decorate: make up the icing according to packet instructions until you achieve a smooth spreadable paste.

Using a cocktail stick, add the food colouring little by little, beating together until your desired shade of green is achieved.

. Spread the icing evenly across the surface of each cookie using a palette knife.

. Make spiders using the buttons for the bodies and lengths of sweet laces cut to equal sizes to make 8 legs per spider. Work quickly before the icing sets.

For more spooky ideas, take a look at our Halloween recipe collection