Honey Jumbles
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becs-table.com.auBring back childhood memories with homemade Honey Jumbles! These delicious ginger biscuits are soft, chewy, and topped with glossy icing for a delightful finish. Perfect for sharing or enjoying with tea, this recipe is sure to become a family favourite. Try it today!
Equipment
- 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
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.