Now that Arnott’s have discontinued the classic favourites, it’s time to make honey jumbles from scratch with this simple recipe. These soft-baked gingerbread fingers are light and chewy, spiced with honey and ginger, topped with a jumble of pink or white icing. They evoke memories of tea with Nanna and dipping into her biscuit jar.
Looking for more choc chip biscuits or Anzac biscuit recipes?
Ingredients
Method
Preheat oven to moderate, 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
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.
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.
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.
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.
To make icing, whisk egg white in a medium bowl until frothy. Sift icing sugar over egg white; stir until smooth.
Spread white icing over half the honey jumbles. Tint remaining icing with pink food colouring. Spread pink icing over remaining uniced honey jumbles; let set.
More classic Aussie biscuit recipes
We all have memories we hold onto from our childhood, but often some of the fondest are those involving food. As Aussies, many of us will remember being treated to a chocolate-filled Kingston biscuit, a jam-topped Iced Vovo, or a piece of buttery shortbread.
For more, explore this collection of our favourite nostalgic biscuit recipes, including honey jumbles, Anzac biscuits and mint slice.
Share this post