Honey jumbles

Name: Honey jumbles
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 20 Piece
Cuisine: Modern Australian
Ingredients: 1 egg-white; 1 1/2 cup icing sugar, sifted; few drops pink food colouring; 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

Oct 29, 2012 1:00pm

Makes 20 Piece
20 mins preparation
10 mins cooking

Ingredients

Icing

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

Method

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.