Halloween cobweb biscuits

October 29, 2017

Halloween cobweb biscuit recipe

Halloween cobweb biscuits

All treat and no trick, these orange almond cookies with a spooky spider-web chocolate drizzle are a good excuse to get your bake on, and fun to make with kids this Halloween.

We’ve used rice flour and ground almonds instead of regular flour, which gives these biscuits a soft and crumbed texture, and – bonus – makes them suitable for anyone with a gluten intolerance.

Even though these biscuits are full of natural ingredients and use honey instead of sugar – they’re still a treat, so indulge wisely!

Makes 18-20 biscuits

You will need:

  • 125g (1 1/2 cups) ground almonds
  • 125g (1 cup) rice flour (find it in the ‘Free From’ aisle)
  • 170g unsalted quality butter, cut into cubes and softened
  • 80ml (1/3 cup) brown rice syrup, honey or maple syrup
  • 2 eggs, beaten
  • zest 2 oranges
  • 1 tsp natural vanilla extract
  • 80g dark chocolate (80-90% cocoa), broken into pieces


  1. Heat the oven to 180°C/350°F/gas 4 and line two baking trays with baking paper.
  2. Blend the almonds, rice flour, large pinch sea salt and butter together in food processor until the ingredients have come together to form a rough paste and all the butter is incorporated.
  3. Transfer the mixture to a large bowl and stir in the brown rice syrup/honey, eggs, orange zest and vanilla until just combined.
  4. Spoon even rounds of the mixture onto the trays (the mixture will be quite wet, but that’s ok), smoothing and levelling the tops with a knife. Cook for 20 mins, swapping the trays over half way to ensure they cook evenly, until golden brown. Allow to cool completely on a wire rack.
  5. For the cobwebs, melt the chocolate slowly in the microwave, or in a bowl over a pan of boiling water. Spoon the melted chocolate into a piping bag with a fine nozzle or use the corner of a plastic bag with the corner snipped off to make a tiny hole. Carefully pipe the chocolate in concentric circles then drag a cocktail stick through the chocolate rings, from the centre to the edge. The chocolate will set in around 15 mins.


Store… in an airtight container in a cool, dry place for up to 5 days, or frozen for up to 1 month.

Substitute… we’ve experimented using different flours in these biscuits but this is the combination we find works best. Buckwheat was too strong, and spelt was too heavy. The almond/rice flour mixture gives a light, slightly crunchy texture. We also used Dove’s Farm gluten-free flour when we can’t get rice flour, with very good results.

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