Honey Jumbles Makes: 20 biscuits Preparation time: 1 hour 20 minutes Cooking time: 10 minutes Ingredients:
Method:
60g butter
Add butter, golden syrup and honey to a large saucepan over medium heat.
Bake for 10 minutes or until slightly golden.
Cook, stirring regularly until melted. This may take up to 10 minutes.
Place egg white into a clean, medium sized bowl.
Remove from heat. Allow to cool for 10 minutes.
Add 170g of the icing sugar.
Add the remaining ingredients to bowl.
Whisk until combined.
Mix until just combined and a sticky dough forms.
Add more icing sugar if it is still runny and not holding its shape nicely on a jumble.
100g honey 70g golden syrup 170g plain flour 60g self raising flour ½ tsp bi-carb soda 1 tsp nutmeg
½ tsp ground cloves
Remove the dough from the saucepan and allow the dough to rest for 45-60 minutes to cool. I let it cool on a silicone, non stick, baking mat. Note: This is a sticky dough. It will firm up upon standing.
Icing:
Wash saucepan immediately as mixture is very sticky.
1 egg white, from a small egg
Preheat oven to 180 degrees.
170-200g icing sugar, depending on the size of your egg white
Roll the dough into 20 small log shapes, approximately the size of an adult thumb.
1 tsp lemon juice
Press down slightly.
½ -1 tsp ginger, to suit tastes 1 tsp cinnamon
Allow to cool. Whisk until egg white is frothy.
Ice half biscuits with the white icing. Place a drop of pink food colouring into the icing mixture in the bowl. Whisk until combined. Ice remaining biscuits with the pink icing Allow icing to set. Store in airtight container.
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