Gloverly Cupcakes

The other week I realised it had been a while since I’d baked for the office so I decided I should bake something to take in. I wanted to make something quick and simple, which only needed store cupboard ingredients since I didn’t want to go out to the supermarket, so I decided to make some cookies. After a flick through some of my recipe books I came across these in the Hairy Bikers Big Book of Baking. Despite having to make the caramel to go in them, they’re straightforward (and quick) to make. These aren’t like traditional American cookies which are chewy. They are quite crumbly and I’d say that they are verging on the edge of being shortbread-like, probably due to the fact that they don’t contain eggs. The caramel is very very easy to make – no need for a sugar thermometer, just boil sugar and water together. The dough was easy to work with too – it wasn’t sticky so it was easy to roll into balls. I made sure that the caramel was crushed into uneven sized pieces – some big pieces but then some of it was almost dust – and I loved the way that the crumbs of caramel melted into the cookies as they baked. Once the caramel is made, they take next to no time to make.

Caramel Cookies

From the Hairy Bikers Big Book of Baking

50 g granulated sugar

1 tbsp water

125 g unsalted butter

150 g caster sugar

150 grams plain flour

½ tsp baking powder