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Cheesy spiders
Super savoury biscuits that are guaranteed to scare all little horrors!
What you need
- 225 g plain flour
- 1 pinch salt
- 1 tsp dry mustard
- 1 pinch mild chilli powder, optional
- 100 g butter
- 75 g cheddar cheese, grated
- 1 medium egg yolk, beaten
- freshly ground black pepper
- 2 carrots, peeled and cut into short lengths
- 1 beaten egg to glaze
- 1 tsp yeast extract, eg Marmite
Method
Preheat oven to 200°C.
Sift the flour into a bowl with the salt, mustard and chilli powder. Rub the butter in until the mixture resembles fine breadcrumbs. Stir in the cheese, egg yolk, pepper and enough cold water to form a soft, not sticky, dough.
Knead lightly on a lightly floured surface. Divide the dough into 15 equal amounts and roughly shape each into a round, flattening slightly as you go, to form the 'spider's' body.
Arrange the 'spiders' on a lightly greased baking tray. Push 8 lengths of carrot into each 'spider' to form its legs.
Brush the 'spiders' with the egg. Dab a little spot of yeast extract onto their bodies to form the eyes.
Place in the oven at 200°C and cook for 20 min or until firm and golden brown.
Remove from oven. Leave to cool for a few minutes before transferring to a wire rack and cooling completely.
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Preparation 15 minutes Cook 20 minutes Total 35 minutes -
Energy 144 kcal/serving Fat 19.7 g/serving Carbohydrates 188.39 g/serving Glycaemic Index 68 Glycaemic Load 8.59 
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 602 | 1428 | 10475 | 8350 |
| Energy (kcal) | 144 | 341 | 2500 | 2000 |
| Protein (g) | 3.97 | 9.41 | ||
| Carbohydrate (g) | 13.4 | 31.8 | 345 | 275 |
| Fat (g) | 8.33 | 19.7 | 95 | 70 |
| Fat (saturated) (g) | 4.87 | 11.5 | ||
| Fibre (g) | 0.75 | 1.78 | ||
| Sodium (mg) | 131 | 311 | ||
| Salt (equivalent) (g) | 0.33 | 0.78 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 351 | 832 | 800 |
| Vitamin B-12 (µg) | 0.13 | 0.31 | 1 |
| Vitamin B-6 (mg) | 0.04 | 0.10 | 2 |
| Vitamin C (mg) | 0.98 | 2.32 | 60 |
| Vitamin D (µg) | 10.8 | 25.5 | 266 |
| Vitamin E (mg) | 0.32 | 0.77 | 10 |
| Zinc (mg) | 0.41 | 0.98 | 15 |
| Calcium (mg) | 88.0 | 208 | 800 |
| Folate (mcg) | 31.9 | 75.6 | 200 |
| Iron (mg) | 0.95 | 2.25 | 14 |
| Magnesium (mg) | 8.00 | 19.0 | 300 |
| Niacin (mg) | 1.23 | 2.90 | 18 |
| Pantothenic acid (mg) | 0.21 | 0.49 | 6 |
| Riboflavin (mg) | 0.17 | 0.39 | 1.6 |
| Phosphorous (mg) | 65.7 | 155 | 800 |
| Thiamin (mg) | 0.16 | 0.38 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Citrus free
Corn-free
Peanut free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible black pepper or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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