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Spiced honey jumbles

  • 0:40 Prep
  • 0:45 Cook
  • Makes 40


  • 80g butter
  • 3/4 cup (185ml) honey
  • 2 cups (300g) plain flour
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons milk
  • 1 egg white
  • 1 teaspoon lemon juice
  • 1 1/2 cups (230g) pure icing sugar, sifted
  • Red food colouring gel
  • Green food colouring gel


  • 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.

Source: taste.com.au


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