Photo of Cobweb cookies by WW

Cobweb cookies

Points® value
Total Time
45 min
15 min
30 min
The whole family will love making these ghoulishly good biscuits at Halloween.


Margarine, Soft

75 g

Caster Sugar

50 g

Plain White Flour

75 g

Mixed Spice

½ teaspoon(s), level

Semolina, Dried

50 g, fine

Icing Sugar

150 g, sifted and few drops of black food colouring


  1. Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Put the margarine, sugar, flour, mixed spice and semolina into a food processor and pulse until it resembles fine crumbs. Add 1 tbsp cold water and pulse until it comes together. Add a little more water if necessary.
  2. Put a sheet of baking parchment onto a clean surface and empty the dough onto it. Knead very lightly to bring together until smooth, then roll out to the thickness of a £1 coin. Using a 7cm crinkle cutter, stamp out 16 cookies. You may need to re-roll the dough. Transfer to a large baking tray and chill for 30 minutes.
  3. Bake the cookies for 25-30 minutes until lightly golden. Leave to cool for 5 minutes before transferring to a wire rack, then leave to go cold.
  4. When the biscuits are cold, put the icing sugar into a bowl and add 11/2 tbsp cold water. With an electric whisk, whisk until the mixture is smooth and stands in soft peaks. (Add a couple more drops of water if needed).
  5. Set aside a quarter of the icing mixture in another bowl. To this, beat in a few drops of black food colouring to dye the mixture. Use the remaining undyed icing to cover the top of each biscuit, smoothing it with a knife. Put the black icing into a piping bag with a fine nozzle and draw spiders onto the cookies. Or, to make cobwebs, pipe circles onto the biscuits, then, using a cocktail stick, draw from the centre circle outwards all the way round. It is best to do this in batches so that the icing doesn’t set before you have a chance to decorate.