In a large glass bowl melt butter in the microwave for 30 to 50 seconds.

Whisk, then add the brown and white sugar, egg and vanilla. Mix everything together until smooth with no lumps.

Sift flour, salt, baking soda and cornflour over the bowl then fold everything together until combined. The dough will be very soft but thick. If the mixture is quite warm and soft: chill it in the fridge or freezer until it is cool enough to roll into balls.

Pre-heat the oven to 170°C fanbake.

Roll the dough into balls about 2 tablespoons (30-40g) each and place on a lined baking tray. Push down slightly.

Bake the cookies for 12-15 minutes until turning golden on the outside but still very soft in the centre. Remove from the oven.

While the cookies are still warm push two Maltesers into each one. Remove from the tray after 10 minutes to a wire rack too cool.

Melt the chocolate then add to a small ziplock bag. Cut a tiny hole in the corner of the bag.

Pipe 4 chocolate legs to each side.

Use some white icing to add two dots for the eyes then add a small dots of chocolate inside each eye to make eyeballs.

Once the chocolate legs and eyes have hardened the cookies are ready to serve.

Store in an airtight container for up to 1 week.