I’m not much of a biscuit maker. In fact this the first biscuit (cookie) for my American friends that I have made on here. And what a biscuit it is! Lets start with the name – how adorable is it? How can anything called a Honey Jumble not be delicious? So what are they? A honey jumble is a soft, slightly chewy biscuit flavoured with honey (derrrrr), ginger, cloves and spice topped with a slightly citrussy icing. They manage to be both slightly sophisticated in flavour as well as immensely comforting. And they are perfect with a cup of tea!
Ha..I’m actually not much of a regular tea drinker either – I am a coffee girl through and through but I love a herbal tea and this one, which is a Twinings Defence – flavoured with Orange, Cinnamon and Ginger really compliments the spicy / citrus flavour of the Honey Jumbles.
Honey Jumbles are a classic Australian bikkie – and yes, our penchant for shortening words does extend to biscuits! I’m not sure if Honey Jumbles are still being made commercially. There were none in my two local supermarkets but that could be totally by the by. I suspect however, that their flavour profile, (not overly sweet, and a light gingerbready taste) belongs to the past. They certainly remind me of childhood. My nana used to love all things pink and she often served honey jumbles when we came to visit. However, if you are looking for a taste of nostalgia or just a little something something to have with a cuppa, these are easy enough to make. My recipe, which is below is a combination of two recipes I found on the interwebs. The biscuit recipe is from Food to Love and the icing from Taste.com.au. Links to both can be found in the recipe.
- 1/3 cup honey
- 45 g butter
- 1 cup plain flour, plus extra for kneading
- 1 tsp ground ginger
- 1/2 tsp mixed spice
- 1/2 tsp bicarbonate of soda
- 1/4 tsp ground cloves
- 1 tbsp milk
- 1 eggwhite
- 1 1/2 cups pure icing sugar, sifted
- 2 teaspoons lemon juice
- Pink food colouring
- In a small saucepan, heat honey and butter together on low until melted and simmering. Cool 5 minutes.
- 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.
- Preheat oven to 180°C. Line 2 baking trays with baking paper.
- Turn dough onto a lightly floured surface. Knead, working in a little extra flour gradually if needed, until mixture is no longer sticky.
- Divide mixture into two. Roll each into a sausage shape about 1.5cm thick. Cut each into 5mm widths. Shape into ovals and place on trays.
- Bake for 8-10 minutes until they begin to crack. Allow to cool on trays.
- Using: a whisk, beat eggwhite in a bowl until foaming.
- Gradually beat in icing sugar until combined.
- Stir in lemon juice.
- Tint pink with food colouring. Spread the biscuits with pink icing.
- Set aside for 30 minutes or until set.
Have a wonderful week everyone, I’ll try to squeeze a post in before I head out west but if not, look forward to happy snaps from the other side of Australia!