Millionaire’s Spiderweb Shortbread

Challenge your baking skills with this Halloween show-stopper recipe for Millionaire’s Spiderweb Shortbread! The shortbread base is dyed bright orange, and the top is decorated with a white chocolate web and an edible fondant spider.

Millionaire's Spiderweb Shortbread

Why you’ll love this Millionaire’s Spiderweb Shortbread

  • Fun to make. Piping the spiderweb and making the fondant spider is really fun, and it’s actually much easier than it looks.
  • Tastes delicious. You really can’t go wrong with biscuits, caramel and chocolate!
  • Perfect for sharing. Slice into 10-12 triangles and share with family or treat your friends. Who will get the spider!?
  • Can be frozen. If there are any leftovers (which I doubt there will be!) wrap the shortbread in foil and clingfilm and freeze for up to 3 months.

Millionaire's Spiderweb Shortbread

How to make a chocolate spiderweb

  1. Prepare a piping bag. You won’t need a piping nozzle, just spoon melted white chocolate into a small piping bag and snip off the tip with a pair of scissors. You only need a small hole to pipe the chocolate, so be careful not to cut off too much.
  1. Pipe a spiral. Hold the piping bag upright in the middle of the millionaire’s. Gently apply pressure and pipe a spiral moving outwards until you reach the edge of the baking tin. It doesn’t have to be super neat and don’t worry if the lines are a bit wobbly.
  1. Drag through the circles. Use a toothpick to drag through the circles starting from the middle. Leave even spacing between each line to create a web effect.

It’s as simple as that!

More Halloween recipes you’ll love

Spiderweb Millionaires Shortbread recipe (makes 12 slices)


For the shortbread base:
300g plain flour
200g unsalted butter, cold from the fridge
100g white caster sugar
Orange food colouring

For the caramel layer:
85g unsalted butter
80g light brown sugar
30ml golden syrup
½ tin of condensed milk (a tin is 397g, so roughly 200g)
Pinch of salt

For the chocolate topping:
200g milk chocolate
50g white chocolate

For the fondant spider:
Red and black fondant icing – I used Dr. Oetker’s Read to Roll fondant


Start with the shortbread base
  1. Preheat the oven to 180°C. Line a the base of an 8inch loose-bottomed / springform baking tin with greaseproof paper.
  2. Add the flour and sugar to a large bowl and give them a stir.
  3. Cut the butter into cubes and add to the bowl. Use your fingertips to rub the butter into the dry ingredients until a dough has formed. This can take a little while, so be patient and it will come together eventually.
  4. Add a few drops of orange food colouring and knead the dough using the palm of your hand until it turns orange.
  5. Press the dough out in the baking tin into an even layer.
  6. Prick the top all over with a fork and bake for 30-35 minutes until slightly golden on top. Set aside and leave to cool.
Now make the caramel layer
  1. Put the condensed milk, butter, sugar, golden syrup, and salt into a saucepan.
  2. Gently heat on a low temperature until all the ingredients have melted.
  3. Now turn the heat up to medium and bring the mixture to a boil. Boil for 10 minutes, stirring all the time, until the caramel has thickened and turns a deep golden colour.
  4. Pour the caramel on top of the shortbread and spread it out into an even layer. Cover the baking tin with clingfilm and place in the fridge to set for at least an hour.
Move on to the chocolate topping (see photos above)
  1. Take the shortbread out of the fridge and set aside.
  2. Break the white chocolate up into a microwave-safe bowl and melt in 30-second blasts until smooth. Spoon into a small piping bag, snip off the tip and set it aside for now.
  3. Now melt the milk chocolate in 30-second blasts until smooth. Pour the melted milk chocolate on top of the caramel layer and spread it out evenly.
  4. Return to the piping bag. Hold it upright in the middle of the baking tin, pipe a white chocolate spiral on top of the milk chocolate moving outwards. Use a toothpick to drag lines through the spiral starting from the middle to create a spiderweb effect.
  5. Place the baking tin back in the fridge to set for 30 minutes.

Let the millionaire’s sit at room temperature for roughly 1 hour before slicing. Store in an airtight container, at room temperature, for up to 3 days.

How to make the fondant spider

Find the instructions and a how-to video on my “How to make a fondant spider” blog post.

How to make a fondant spider

This easy-to-make fondant spider is perfect for decorating Halloween cakes, brownies or cupcakes. You’ll just need some black and red ready-to-roll fondant icing, a toothpick, edible glue and a small round piping nozzle. It will only take you 10 minutes to make and it’s a great way to get the kids involved.

I decorated my Millionaire’s Spiderweb Shortbread with the fondant spider and it really does take this Halloween bake to the next level!

fondant spider
fondant spider

What you will need

Red ready to roll fondant icing
Black ready to roll fondant icing
Edible glue
Small round piping nozzle
Greaseproof paper

How to make a fondant spider

Step 1 – Make the body

First, cover a work surface with a piece of greaseproof paper.
Take a 10p sized piece of black fondant and roll it into a ball using the palm of your hands.
Place it on greaseproof paper.

Step 2 – Make the head

Take a smaller piece of black fondant, roll into a ball and attach it to the body.

Step 3 – Roll the fangs

Take two small pieces of black fondant and roll each one into a small sausage shape.
Position one either side of the head.

Step 4 – Roll the legs

Take a piece of black fondant roughly the same size used for the head.
Using your palm and fingertips roll it into a long thin sausage.
Place it on the greaseproof paper and use the toothpick to gently make 2 indents on the leg. Repeat this for all 8 legs.
Attach 4 legs together, and the other 4 together.

Step 5 – Assemble the spider

Connect the legs together in the middle. Squeeze a little edible glue on top and attach the body.

Step 6 – Add the red spots

Take a small piece of red fondant and flatten it into a disc.
Use the round tip of the piping nozzle to stamp out 3 circles.
Using the edible glue, stick the red dots on the spider’s body.

Step 7 – Leave to dry

Leave the spider uncovered to dry and set.

Step 8 – Decorate

Gently peel the spider off the greaseproof paper and place it on top of your Halloween cake, cupcakes or traybake. I made the spider to decorate my Millionaire’s Spiderweb Shortbread.

Vampire Cookies

These Vampire cookies look super creepy, taste absolutely delicious and are surprisingly easy to make. You won’t be able to resist sinking your teeth into one of these treats!

Vampire Cookies

Reasons to love these Vampire cookies

  • They’re fun and easy to bake.
    The one-bowl cookie dough recipe couldn’t be easier, the only tricky part is patiently waiting for the dough to chill! Or, to speed things up you can use shop-bought cookies instead. Decorating and assembling the Vampire Cookies is great fun and perfect for getting the little ones involved. I mean who doesn’t love bright red icing and squishy marshmallows!
  • They look super spooky.
    Your friends and family will definitely be impressed by these Vampire Cookies, they are a real show-stopper Halloween bake. Don’t worry about making them too neat, the more the red icing (aka Vampire blood) oozing out, the better!
  • They are a 10/10 on taste.
    A Halloween bake has to taste as good as it looks, and these Vampire Cookies will not disappoint. The cookies have a soft and chewy texture and are flavoured with vanilla extract and milk chocolate chips.
Vampire Cookies

What ingredients do I need?

For each Vampire Cookie you will need:

  1. For the lips: a cookie sliced in half. Either bake your own or use shop-bought cookies to speed things up.
  2. For the blood: red icing (this is just icing sugar mixed with water and red food colouring to make a thick paste)
  3. For the teeth: white mini-marshmallows
  4. For the fangs: a Milkybar button chopped in half
Vampire cookie ingredients

How do I make Vampire cookies?

This is the fun part and only takes a few minutes:

  1. Cut the cookie in half. Use a sharp knife to cut the cookie down the middle and create two halves.
  2. Spread red icing on top. Using a spoon to spread the icing on top of each cookie half.
  3. Add the teeth. Arrange the mini marshmallows around the edge of one cookie half.
  4. Sandwich together. Place the cookie half without marshmallows on top of the other. The icing will help hold the marshmallows in place.
  5. Add the fangs. Cut a Milkybar button in half to create two fangs. Push them into the icing, leaving roughly 4 marshmallows between each fang.

Here are step-by-step photos to help:

Equipment & ingredients used for this recipe

Vampire Cookies

Vampire cookies look super creepy, taste absolutely delicious and are surprisingly easy to make. You won't be able to resist sinking your teeth into one of these treats!
Prep Time 30 mins
Cook Time 10 mins
Chill time 4 hrs
Total Time 4 hrs 40 mins
Course Dessert
Cuisine Baking, Halloween
Servings 12


For the chocolate chip cookies (remember you can use shop-bought cookies instead)

  • 150 g Unsalted butter
  • 100 g White caster sugar
  • 150 g Light brown sugar
  • 1 tsp Vanilla extract
  • 1 medium Whole egg at room temperature
  • 1 medium Egg yolk at room temperature
  • 280 g Self-raising flour
  • 0.5 tsp Salt
  • 100 g Milk chocolate chips optional

For the decoration

  • 250-350g Icing sugar
  • 1 tbsp Water
  • Red food colouring
  • White mini marshmallows
  • 1 small bag Milkybar buttons


Start by making the cookie dough

  • Place the unsalted butter in a microwave safe bowl. Microwave for 20-30 seconds until the butter has melted.
  • Add the two sugars, vanilla extract, whole egg and egg yolk into the melted butter and mix together until fully combined.
  • Now fold in the flour and salt. The mixture will come together to form a cookie dough.
  • Add the chocolate chips and fold into the dough.
  • Cover the bowl with clingfilm and refrigerate overnight, or for at least 4 hours.

Bake the cookies

  • Preheat the oven to 180°C (fan oven) and line 2 large, flat baking trays with greaseproof paper.
  • Take the cookie dough out of the fridge and leave to soften at room temperature for 15 minutes.
  • Scoop up a heaped tablespoon of cookie dough and use your hands to roll it into a ball. Place on the baking tray and do not flatten. Repeat this step until all the cookie dough has been used up. Remember to leave roughly 8-10cm between each ball so they have enough room to spread out.
  • Bake for 10-12 minutes. The cookies should be golden on the outside but the middle still pale and soft. Don't worry if the middle still looks under-baked, this is how they are meant to be and the cookies will carry on baking as they cool down.
  • Leave on the baking tray for 15 minutes to cool down and firm up.

Time to decorate!

  • Mix together the icing sugar with 1 tablespoon of water to make a thick but spreadable icing. If the icing is too thick add a drop of water at a time until you reach the right consistency.
  • Now add a few drops of food colouring and stir together until the icing turns bright red.
  • Use a sharp knife to cut the cookies down the middle so you have two halves. Spread the red icing on top of each cookie half.
  • Place the marshmallows around the edge of one cookie half.
  • Sandwich the cookies together, gently pressing down so the icing oozes out.
  • Chop the Milkybar buttons in half to make the fangs. Stick them into the icing leaving roughly 4 marshmallows between each fang.
  • Place the cookies in the fridge for 10 minutes to set the icing.


Your Vampire cookies will keep at room temperature, in an airtight container, for up to 4 days.
Keyword Cookies, Icing, Marshmallows

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