Spiders Web Snaps

Spiders Web Snaps

These cute spiders web biscuits taste as good as they look.


  1. 1

    Preheat the oven to 180c/160fan /gas mark 4

  2. 2

    Place the hazelnuts, almonds, oats and flour in the bowl of a food processor. Blitz until the mixture becomes a fine crumb.

  3. 3

    In a small saucepan, melt the butter, sugars and honey with a small pinch of salt, on a low heat for 3-4 minutes. Bring the mixture to the boil and then turn off the heat and stir through the nut mixture. Allow to cool for 10 minutes.

  4. 4

    Line two baking trays with baking parchment.

  5. 5

    Divide the mixture into 10g balls and then push each ball into rounds the size of a £2 coin. Make sure they are spaced well apart as they spread a lot when they bake.

  6. 6

    Bake in the oven for 4 minutes or until golden. Once out of the oven, bang the tray sharply down on the surface to burst any bubbles and create the lacy effect in the snaps.

  7. 7

    Allow to cool completely and harden for 20-25 minutes.

  8. 8

    Melt the dark chocolate by breaking it into chunks and heating it for 10 second blasts in the microwave. Once it is completely melted, pour it into a piping bag or alternatively you can use a plastic sandwich bag and snip off the end to form a very small hole.

  9. 9

    To drizzle the cookies in a web pattern, start in the middle and follow a trail of chocolate in circles until you reach the outside edge. Bring the trail back into the centre and back out in segments to finalise the web pattern.

  10. 10

    Allow to cool and harden completely and then serve.


  • 30g hazelnuts
  • 30g almonds
  • 20g gluten free oats
  • 1 tbsp flour
  • 90g unsalted butter
  • 60g light brown sugar
  • 60g caster sugar
  • 1 tbsp honey
  • 150g dark chocolate

Makes 20  snaps

Total time required 45 mins

  • Preparation time: 15 mins
  • Cooking time: 30 mins