Recipe for 5-ingredient COBWEB cookies

Plus 15 Halloween recipes you'll love ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏  ͏ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­ ­

Easy Halloween Recipes You'll Love Easy Halloween Recipes You'll Love Got leftover pumpkins or craving a Halloween treat made with simple ingredients? We've rounded up 15 seasonal recipes worth making this week. 15 Halloween Recipes 5-Ingredient Cobweb Cookies Made with a handful of kitchen cupboard ingredients, these faff-free cookies are perfect for Halloween. SERVES: makes 12-15 cookies   TIME: 45 minutes   INGREDIENTS   200g rolled oats 80g ground almonds 5 tablespoons maple syrup 1 teaspoon vanilla bean paste/extract 50g coconut oil, melted   TO DECORATE 50g 70% cocoa dark chocolate, melted METHOD   1. Place the oats into a food processor and pulse until to form a flour-like consistency. 2. Add the ground almonds, maple syrup, vanilla and coconut oil. Pulse again and add up to ½ tablespoon cold water until the mixture forms a dough. 3. Place the dough between two sheets of parchment paper and roll out until the dough is about ½ cm thick. Lay the dough in the fridge for up to 1 hour to set. 4. Preheat oven to 200°C / 180°C fan / 390°F. Remove the dough from the fridge and cut out 6cm–7cm / 2.5″ circles. Place the cookies on a large lined tray, allowing plenty of space between them. 5. Bake for 10–15 minutes until golden and allow to cool completely on the tray. 6. To decorate, pour the melted chocolate into a piping bag and pipe a cobweb design on top of the cookie. Leave to set and then enjoy. SERVES: 15-16 cookies   TIME: 45 minutes   INGREDIENTS   200g rolled oats 80g ground almonds 5 tablespoons maple syrup 1 teaspoon vanilla bean paste/extract 50g coconut oil, melted   TO DECORATE 50g 70% cocoa dark chocolate   METHOD   1. Place the oats into a food processor and pulse until to form a flour-like consistency. 2. Add the ground almonds, maple syrup, vanilla and coconut oil. Pulse again and add up to ½ tablespoon cold water until the mixture forms a dough.   3. Place the dough between two sheets of parchment paper and roll out until the dough is about ½ cm thick. Lay the dough in the fridge for up to 1 hour to set.   4. Preheat oven to 200°C / 180°C fan / 390°F. Remove the dough from the fridge and cut out 6cm–7cm / 2.5″ circles. Place the cookies on a large lined tray, allowing plenty of space between them.   5. Bake for 10–15 minutes until golden and allow to cool completely on the tray.   6. To decorate, pour the melted chocolate into a piping bag and pipe a cobweb design on top of the cookie. Leave to set and then enjoy. More Crowd Pleasers   Pumpkin Spiced Latte   Warm Roasted Squash & Quinoa Salad   Chocolate & Tahini Sesame Bites   Pumpkin, Sage & Onion Galette   Salted Chocolate Popcorn

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