Gloverly Cupcakes

I love making and baking things to give to people as gifts and biscuits are perfect as they have a longer shelf life than cakes and they tend to travel better too. I bought this elephant cookie cutter a few years ago and it really does make the cutest shaped little elephants, whether it’s for a cake or some biscuits. Click

I was bought the Biscuiteers recipe book a while ago and I usually use their recipes for my biscuits as they hold their shape really well, whilst still being the perfect texture.

The recipe can be found here and I have copied it below:

Cinnamon and Orange Biscuits – Makes 24-30

350g plain flour

100g self-raising flour

1/2 tsp cinnamon

125g granulated sugar

125g salted butter softened, diced

125g golden syrup

1 teaspoon of vanilla bean paste

Zest of 2 oranges

1 large egg lightly beaten

Sift the flours together into a mixing bowl, add the sugar and mix well.

Add the butter. Using just the tips of your fingers, rub the ingredients together until the mixture resembles fine breadcrumbs.

When all the butter is evenly mixed in, make a well in the centre and add the syrup, vanilla and the egg.

Mix well, drawing in any of the flour left at the side of the bowl, and stop as soon as a ball has formed. Wrap and chill for 20 mins in the fridge. Then roll out to 5mm thick and cut out your biscuits.

Bake in the oven for 15-25 minutes depending on the size of your biscuits at 170°C, or until golden brown.

Once the biscuits are completely cooled then they can be decorated. Royal icing dries and hardens really nicely, so once they are fully dried they can be packed into a box or even posted!