This string of 20 creepy spiders is a quick and easy Halloween decoration idea. The battery operated fairy lights are the perfect addition to your Halloween party decorations and can be used around the house. Hang them around an internal door, pop them in the corner of your window, or curl them up into a large bowl or vase to create a centrepiece.
Because these lights are battery operated you aren’t restricted to placing them near an electric socket. When you’re finished using them as Halloween stuff you can use them in a kids bedroom as a fun night light.
Each purple spider sits over a bright white LED bulb so you get a subtle purple glow. They measure 4cm x 4cm x 1cm each and are spaced at 15cm intervals.
The twenty lights are strung along a 2.66m cable with 45cm of clear cable from the battery box. Because the cable is clear it blends in with the background, adding to the spookiness of the set.
The Halloween Spider Fairy Lights require 2 x AA batteries (not included). You can use standard batteries or rechargeable ones if you have them.
No. Do not add any flavours, salt, sweeteners, butter or oil to the machine. All flavours and seasoning should be added to the popcorn once it has been popped and removed from the machine. You can use the measuring cup to melt your butter but don’t pour it into the machine.
Serve these alongside your Halloween things for a delicious but gruesome treat.
For The Icing
Preheat your oven to 160C and line a couple of baking trays with baking parchment.
Mix the butter and sugar together in a large bowl then sift in the flour and baking powder.
Fold the ingredients together until you get a dough like texture then add the egg and the vanilla essence. Knead in with your hands.
Separate the dough into around 20 small bowls and roll them in your hands before flattening them a little. Don’t press them too flat as they will spread out quite a bit during baking. Place the dough balls on the baking trays with plenty of space between them.
Cook for around 10-20 minutes, removing from the oven once the edges start to turn golden. Leave to cool completely on a wire rack.
Make the icing by putting half of the icing sugar in a small bowl and adding a few drops of water at a time until you get a runny texture.
Drop a little icing on each cookie whilst they are on the cooling rack and let it floor the whole surface. If your mix is too runny add a little more icing sugar, if it won’t spread add a drop of water.
In a separate bowl mix up some more icing sugar and water with the black food dye. Add the dye first as, being a liquid, you can easily make this mix too runny if it’s added after the water. You want this icing to be slightly thicker so it is easy to pipe.
Fill a small piping bag with the black icing sugar and pipe spirals onto the top of each cookie before the white icing has completely set. Start piping from the centre and move out. Before the icing sets use a cocktail stick or the end of a skewer to draw the icing from the centre to the outside of the biscuit in straight lines 6 to 8 times to create the spider’s web effect.