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Use a whisk to cream together the butter and sugar. Then add the vanilla extract and the egg and incorporate. Sift in the flour and mix well. Once the biscuit dough has formed stop mixing and roll into a cylinder and wrap it in baking paper. Refrigerate the dough for at least 1 hour.
Pre-heat the grill to 160ºC with the deep pan plate attached. Remove the biscuit dough from the fridge and cut into discs approximately ½ cm thick. Carefully place the biscuit discs in small batches into the deep pan plate and cook until golden brown (approx. 8-16 minutes each batch). Once cooked, leave them to cool fully on a wire rack.
In a bowl, add the icing sugar and slowly add the water whilst continuously mixing until a thick icing has formed. Be careful to not add too much water.
Once the biscuits have completely cooled, spoon some icing onto each one making sure not to spill any down the side. While the icing is still slightly runny, with a cocktail stick draw some of the black food colouring onto the icing in circles from small to large, with the smallest in the middle.
Make the spider webs by dragging your cocktail stick 5 or 6 times from the centre of the biscuit to the edge with more black food colouring on – like the spokes of a wheel.