Honey Jumbles

Little fingers couldn’t resist these Honey Jumbles at our Open Day.  They’re easy to make and you can decorate them however you choose.

What are they?  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.

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.

Honey Jumbles

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becs-table.com.au

Honey Jumbles. Old fashioned biscuits turned into something cute for Christmas.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 57 minutes mins

Difficulty Easy

Course Lunch Box Treat, Snack

Cuisine British

Servings 20

Method Thermomix and Conventional

Cook ModePrevent your screen from going dark

Equipment

• Thermomix or Stand Mixer

Ingredients

  

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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 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

You can freeze the dough before baking to help save time for a special occasion.  

Play with the texture of your icing before dipping or spreading.  I find it easier to dip.  Getting the consistency right is the key.  Better to start with too runny and add icing, than to start with too thick and have to go back and add more egg white. 

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?