I have a very generous friend, that I am incredibily lucky to know (in case she reads this) that gives me honey from a local apiarist. The honey is delicious and it really is a miracle that the world has amazing little creatures called bees that make this golden treat. As I had a plentiful supply of honey, I thought I would make some Honey Jumbles. They had been featured in the latest Gourmet Traveller and looked so good. I can remember these for sale in the local supermarket but I had never made home made ones.
My first attempt was a complete failure! The baking soda must have been past the use by date and the result was something that looked more like Honey Dogpoos! Anyway I started all over again the next day with a brand new packet of baking soda and they worked out wonderfully. Baking requires commitment.
I hope you enjoy the recipe.
- 85g butter, melted
- 3/4 cup honey
- 2 cups plain flour
- 1 teaspoon bicarbonate of soda
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons mixed spice
- 1/2 teaspoon ground cloves
- 2 tablespoons milk
- 2 to 3 tablespoons plain flour, extra
- 1 eggwhite
- 1 1/2 cups pure icing sugar, sifted
- 1 to 2 drops red food colouring.
- Bring butter and honey to the boil in a saucepan over low heat. Simmer for 2 minutes. Stand for 15 minutes to cool.
- Sift flour, bicarbonate of soda and spices over butter mixture. Gently stir in milk. Stand at room temperature for 1 1/2 hours or until mixture has cooled and become thick.
- Preheat oven to 180°C. Line 4 baking trays with baking paper.
- Turn dough onto a lightly floured board. Knead, working in a little flour, until mixture is no longer sticky. Divide mixture into 4 portions. Roll each into a long, 1.5cm-wide sausage shape. Cut each ‘sausage’ into 6cm lengths. Tuck cut edges under so biscuits will have rounded ends.
- Place biscuits onto trays. Bake, 2 trays at a time, for 8 to 12 minutes or until biscuits begin to crack on surface.
- Whisk eggwhite in a bowl. Add icing sugar, stirring until smooth. Add red food colouring to half the icing. Spread pink icing over half the biscuits and white over the other half. Allow to set. Serve.
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