Gloverly Cupcakes

The best way to use up left over cake decorations is to do some more baking! I have a pot filled with left over flowers of various shapes, sizes and colours, so I picked out these ones to create some elegant biscuits! I usually use a biscuit recipe from the Biscuiteers Book of Iced Biscuits as they are always tasty and have the perfect texture. Click 

Here’s their recipe – enjoy!

Vanilla Biscuits – Makes 24 Biscuits

1/2 tsp vanilla extract

350g plain flour

100g self raising flour

125g granulated sugar

125g salted butter

125g golden syrup

1 egg, beaten

Pre heat the oven to 170 C and line several baking sheets with greaseproof paper.

Mix the flours together in a bowl and rub in the butter. Stir in the sugar. Make a well in the middle and add the egg, golden syrup and vanilla extract and then bring together. Knead until it forms a dough.

Place the dough in the fridge to chill for 30 minutes. Take it out, knead briefly and then roll out between 2 sheets of greaseproof. We used marzipan/icing spacers to ensure that it was an even depth throughout. Cut out the shakes you want and place on the baking tray, making sure there is space in between them. Place in the fridge to chill again – this helps the keep their shape whilst they bake.

Bake for 14-18 minutes depending on the size of the cookies. Once cool, decorate as you want.

I chose to use up some left over flowers in navy, white and pale blue to decorate the biscuits. Each biscuit was slightly different and had a combination of piped swirls and dots as well as some glitter sprinkled over the top.