Honey Jumbles are simple to make, and kids love them. That’s been true for a hundred years or more.
Even better they have a very long shelf life. Thats partly why they’ve been so popular for such a long time, and why your great-grandparents loved them too. They didn’t need refrigeration, microwave or special storage to make or keep, and stayed good to eat for ever.|
So even if your family doesn’t eat them all straight away, they’ll still be good to go later on.
There are now, of course commercial versions available at the supermarket. But why not use your favourite honey to bake a batch. It’ll save you money and, with such as simple recipe, allows you lots of opportunity to do your own thing and spice the jumbles up with your favourite flavours and colours.
This recipe uses ginger to give the jumbles a more interesting flavour. But ginger is entirely optional, and if you don’t stock mixed spices in your pantry, you can just substitute cinnamon or nutmeg. Other recipe versions add a little molasses or sugar, and half a teaspoon of salt. Some also add vanilla essence and two or three cloves.
One last thing, I have no idea why these biscuits are called jumbles.
- 30 mins preparation
- 15 mins cooking
- Makes 20 biscuits
- 75 grams butter
- 1/2 cup honey
- 1 1/2 cup plain flour
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- 1/2 teaspoon bicarbonate of soda (ie. baking soda)
- 1 1/2 tablespoon milk
- a few drops pink food colouring
1 egg white
1 1/2 cup icing sugar
1, Preheat oven to moderate, 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
2, Combine butter and honey in a small saucepan. Stir over moderate heat about 2 minutes, or until melted and smooth. Set aside to cool slightly.
3, Sift dry ingredients into a large bowl; make a well in the centre. Add honey mixture and milk; stir until smooth. Cover with plastic wrap; chill 30 minutes, or until firm.
4, Divide dough into 4 portions. For each portion, roll out to a 35cm log. Cut log into 7cm lengths. Shape each length into an oval. Place on prepared trays, leaving room for spreading.
5, Bake 12 minutes, or until lightly browned around edges and slightly cracked on top. Cool on trays 5 minutes. Transfer to a wire rack to cool completely.
6, To make icing, whisk egg white in a medium bowl until frothy. Sift icing sugar over egg white; stir until smooth.
7, Spread white icing over half the biscuits. Tint remaining icing with pink food colouring. Spread pink icing over remaining uniced biscuits; let set.