Honey Jumbles
Little fingers couldn’t resist these Honey Jumbles at our Open Day. Actually, I think some big fingers couldn’t stay away, either. They’re easy to make, and you can decorate them however you choose. Let’s bring back Honey Jumbles; you can easily recreate them at home! These charming treats are delicious and evoke fond memories of childhood snacks.
What are Honey Jumbles?
Well, these honey ginger biscuits go by the name of “Honey Jumbles” and are traditionally topped with Royal Icing that cracks as you bite into the soft cookie base. Yum! You may remember these when done in the traditional pink and white colours. I loved them as a kiddie. My Nan would make them, she made so many things that I have fond memories about. Time in her vast kitchen was so much fun.
Tips for Success
- Don’t Skip Chilling: Chilling the dough helps maintain its shape during baking.
- Adjust Icing Consistency: If your icing is too runny, add more icing sugar; if it’s too thick, add a splash of lemon juice.
- Experiment with Flavours: Add a pinch of cinnamon or nutmeg for an extra layer of warmth.
Variations and Substitutions
- Gluten-Free Option: Substitute plain flour with a gluten-free flour blend; pick one with xantham gum on the ingredient list.
- Vegan Version: Use plant-based butter and aquafaba (chickpea water) instead of egg whites for icing.
Serving Suggestions
Serve your Honey Jumbles as an afternoon snack or dessert alongside tea or coffee. They also make lovely gifts when packaged in decorative boxes! Have you tried making Honey Jumbles before? We’d love to hear how yours turned out! Share your experience in the comments below. If you enjoyed this recipe, check out our Gingerbread Cookies for another festive treat!
Frequently Asked Questions
Can Honey Jumbles be made gluten-free?
Yes! Substitute plain flour with a trusted gluten-free baking blend. The texture will be slightly different, but still delicious.
Will dairy-free or vegan options work?
Use dairy-free margarine and an egg substitute (like aquafaba) for the icing layer. Biscuits won’t be exactly as traditional, but remain tasty for those with dietary adjustments.
Can I freeze Honey Jumbles?
Both uncooked and uniced biscuits can be frozen; it’s best to freeze before icing for optimal texture.
Why do my jumbles spread too much?
This usually means the dough was too warm; ensure plenty of chilling and use cool baking trays between batches.
Honey Jumbles
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becs-table.com.auEquipment
- 1 Thermomix or Stand Mixer
Ingredients
For the biscuits
- 75 g butter
- 155 g honey
- 190 g plain flour
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- ½ teaspoon bicarb soda
- 35 g milk
For the icing
- 1 egg white
- 11/2 cups of icing sugar
- 1 Food colour choose what you like traditional is have half the cookies pink and the other half white
Instructions
To make the Biscuits Conventional Method
- Warm the butter and honey in a small saucepan stirring until the butter has melted and combined, then allow to cool a little
- In the meantime sift the dry ingredients into a large bowl.
- Add the milk to the honey and sugar mixture and mix to combine
- Pour the liquid mixture into the dry mixture and mix well to combine. Spread the mix out in the bowl so it has more surface area, cover with plastic wrap and place in the fridge to rest for 15 minutes or until firm and easy to work with, even overnight is fine. (this will depend on how hot your liquid mix was when you added it to the dry ingredients)
- Preheat your oven to 180°c
- If you don’t have good quality non-stick cookie sheets line your cookie sheets with baking paper
- Remove the dough from the fridge when firm enough to handle, roll into a large sausage shape for easy dividing. Divide into 20 portions, then roll each portion into small log shapes. Place the logs on the biscuit trays and bake for 12 minutes.
- Leave on the trays to cool for 5 minutes before moving to a cooling rack to cool completely before icing.
To make the Icing Conventional Method
- Whisk the egg white in a medium bowl until frothy. Sift the icing sugar over the egg white and whisk till combined and smooth. Colour as desired. For traditional honey jumbles divide the icing into two bowls and tint one with pink food colouring. Dip or spread the icing over the biscuits then leave to set.
To Make the biscuits Thermomix method
- Weigh the flour, ginger, spice and bicarb into he TM bowl, pop the MC in and sift on speed 6/3 seconds then remove from the bowl and set aside.
- Add the butter, honey and milk to the TM bowl and set to 50°c/4 minutes/speed 2
- Set the TM back to speed 3 and add back the flour mix through the hole in the lid then scrape down the sides and set to speed 4/6 seconds.
- Pop the Thermomix in the fridge for 30 minutes or so or remove to a bowl and cover with plastic wrap and pop in the fridge until firm.
- Preheat your oven to 180°c
- If you don’t have good quality non-stick cookie sheets line your cookie sheets with baking paper
- Remove the dough from the fridge when firm enough to handle, roll into a large sausage shape for easy dividing. Divide into 20 portions, then roll each portion into small log shapes. Place the logs on the biscuit trays and bake for 12 minutes.
- Leave on the trays to cool for 5 minutes before moving to a cooling rack to cool completely before icing.
To make the Icing Thermomix Method
- With the butterfly in place Add the egg white to the TM bowl and mix on speed 3.5/ 1 minute
- Weigh the icing into the TM bowl and mix on speed 3.5/ 1 minute
- Colour as desired or for traditional honey jumbles divide the icing into two bowls and tint one with pink food colouring. Dip or spread the icing over the biscuits then leave to set.
Notes
Want to know more?
Want to see what else we had on display? Open Day 2018
How about some of our other Christmas (and holiday) season recipes?
I suggest you give these biscuits a go they are really good and easy to make.
Thank you for trying them Meryle. 😉
Loved making these. Grandkids adored them.