Spiced honey jumbles

Method

• 1
  Combine the butter and honey in a small saucepan over low heat and cook, stirring, for 3 minutes or until mixture begins to simmer. Remove from heat and set aside for 15 minute to cool.
• 2
  Combine the flour, bicarbonate of soda, ginger, cinnamon, nutmeg and cloves in a large bowl Add the honey mixture and milk and stir until well combined. Cover with plastic wrap and place in the fridge for 30 minutes or until mixture is firm.
• 3
  Preheat oven to 180C. Line 2 oven trays with baking paper. Turn dough onto a lightly floured surface and gently knead until smooth. Divide dough into 4 portions. Roll each portion into a 1.5cm-thick log, about 60cm long. Cut each log into 6cm lengths and place on the lined trays, allowing room for spreading.
• 4
  Bake in preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until lightly golden. Remove from oven and set aside on trays to cool completely.
• 5
  Use an electric mixer to whisk the egg white and lemon juice in a small bowl until soft peaks form. Add the icing sugar and stir to a smooth paste. Divide icing into 2 portions. Add red colouring to a portion and green to another portion. Spread red and green icing over the top of each biscuit. Set aside for 30 minutes to set.