Put all the ingredients except the powdered sugar in medium bowl and beat with electric mixer on medium speed until smooth. You can also whisk the batter by hand. Pour batter into a plastic squeeze bottle with narrow opening. You can use a skillet to make these cookies, but I prefer a griddle as the lack of sides makes it easier to lift and turn the cookies with a spatula.

Heat an 8-inch skillet or griddle over medium heat until hot. Grease it lightly. Work as quickly as you can and squeeze the batter out of the bottle using uniform pressure, to form 4 straight lines which intersect at right angles in the middle (like a +)

Squeeze out another four lines in between these, so that you have 8 straight lines equally spaced from each the next all intersecting at the same central point. You should have a 8-lined star shape. Now squeeze out 3 separate sets of thin lines joining them all together to look like a cobweb.

Let it cook for between 30 to 60 seconds till golden brown underneath. Carefully turn the u201ccobwebu201d over with a wide spatula and let that side cook till golden brown. Remove the cookie from the skillet and cool on a rack. The cobweb cookie will be soft when you take it off the skillet but it will become crisper as it cools.

Bake the cookies on ungreased cookie sheets at 180C (350F) for about 5 minutes, to make them really crisp and crunchy. Let them cool and sprinkle with powdered sugar. Store them in an airtight container, separating each layer with parchment paper.