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

  • 20 mins preparation
  • 10 mins cooking
  • Makes 20 Piece
  • Print


  • 1 egg-white
  • 1 1/2 cup icing sugar, sifted
  • few drops pink food colouring
Honey jumbles
  • 1/3 cup honey
  • 45 gram butter
  • 1 cup plain flour, plus extra for kneading
  • 1 teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon bicarbonate of soda
  • 1/4 teaspoon ground cloves
  • 1 tablespoon milk


Honey jumbles
  • 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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