Spider ice cream sandwich
Prep:
30 mins
Cook:
15 mins
Share this Spooky Spider with your little one or with a friend – it’s big enough to share
1 HB Hazelbrook Farm tub Raspberry Ripple Ice Cream
100g sugar
200g margarine, at room temperature
270g flour
30g cocoa powder
A couple of jelly strings, cut into legs
12 blueberries, cut in halves
Make the shortbread biscuits. In a large bowl, cream together margarine and sugar. Add flour and cocoa and continue to mix until mixture forms a soft dough.
Transfer dough onto the counter and knead slightly. Pull together into a ball.
Usng a rolling pin, roll the dough about 3 to 5 mm thick on a surface dusted with cocoa powder. Using a small round cookie cutter, cut into discs and place on lined baking sheets.
Bake for 15-18 minutes at 180°C. Let cool completely.
Place a scoop of ice cream on one biscuit then top with another biscuit and press slightly.
Place three legs on each side, then place half blueberries the top of biscuit to create eyes. Enjoy immediately.
Serves
12
Preparation Time
30 minutes
Cooking Time
15 minutes
Main ingredients
Ice Cream
Recipe Type
Party Food, Dessert, Entertaining, Kids Food, Snacks
Special Info
Vegetarian
Level of Difficulty
Easy
