Classic honey jumbles

These delicious sweet baked fingers iced with a sweet glaze are a classic dessert that children from every generation loved.

  • 30 mins preparation
  • 15 mins cooking
  • Makes 20
  • Print


Classic honey jumbles
  • 75 gram butter
  • 1/2 cup clear honey
  • 1 1/2 cup plain flour
  • 1 teaspoon ground ginger
  • 1 teaspoon mixed spice
  • 1/2 teaspoon bicarbonate of soda
  • 1 1/2 tablespoon milk
  • a few drops pink food colouring
  • 1 egg white
  • 1 1/2 cup icing sugar


Classic honey jumbles
  • 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.

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