Quick & Easy

Honey jumbles

These soft-baked gingerbread fingers are light and chewy spiced with honey and ginger, topped with a jumble of pink or white icing
Honey Jumbles
20 Piece




1.In a small saucepan, heat honey and butter together on low until melted and simmering. Cool 5 minutes.
2.Sift flour, ginger, spice, soda and cloves together into a large bowl. Make a well in the centre and pour in butter mixture and milk, stirring until well-combined. Cover with plastic wrap and chill 30 minutes, until firm.
3.Preheat oven to 180°C. Line 2 baking trays with baking paper.
4.Turn dough onto a lightly floured surface. Knead, working in a little extra flour gradually if needed, until mixture is no longer sticky.
5.Divide mixture into two. Roll each into a sausage shape about 1.5cm thick. Cut each into 5mm widths. Arrange on trays and shape so they are oval.
6.Bake for 8-10 minutes until they begin to crack. Allow to cool on trays.
7.To make icing, place egg-white in a bowl and whisk until frothy. Add icing sugar gradually, blending until smooth. Stir in colouring. Spread over cooled biscuits. Allow to become firm.

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