- 2 cups all-purpose flour
- 1 cup organic red cane sugar
- 3/4 tsp salt
- 1 cup unsalted butter, room temp and cut into pieces
- chocolate balls
- chocolate syrup
Heat the oven and prepare the baking sheets:
Preheat the oven to 160°C and line 3 baking sheets with parchment paper.
Combine all the ingredients:
Place the flour, sugar, salt, and butter into the bowl of a food processor. Process for 30 seconds to 60 seconds. Stop when the mixture clumps up in one mass the bowl. It’s ready when the dough clumps together when pressed.
Bring the dough together:
Dump the dough onto the counter and gently press it together. Lightly knead the dough a few times and form it into a square shape.
Chill the dough:
If the dough is quite soft, chill it in the refrigerator for 10 to 20 minutes, until it's cool but still pliable.
Roll and cut the dough:
Roll the dough out on a well-floured surface to a 1/4- to 1/2-inch thickness (depending on how thick you like your cookies) and either use a knife to cut out rectangles or use a cutter to make shapes.
Transfer and chill the cookies:
Transfer the cookies to one of the parchment-lined baking sheets. Chill the cookies on the sheet pan in the freezer for 15 minutes or until the cookies are solid to the touch.
Transfer the frozen cookies, in batches, onto the other baking sheets, leaving about 1/2 inch between each cookie.
Bake the cookies:
Bake the cookies, one pan at a time, for 18 to 23 minutes, or until the cookies are dry to the touch and the bottoms just begin to turn golden.
Cool and design:
Remove from the oven and cool on a rack then on each cookie, add 1 chocolate ball and chocolate syrup so you can form a spider shape.