Honey Jumbles
Pretty soft-baked ginger biscuits topped with glossy white and pink icing.
Servings: 16 biscuits
Calories: 154kcal
Equipment
- 2 baking trays lined with baking paper
- 30cm ruler
- saucepan
- mixing bowl
Ingredients
- 75 grams butter
- ¼ cup honey
- ¼ cup treacle
- 1 ½ cups plain flour (all purpose flour)
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- ½ teaspoon bicarb soda (baking soda)
- 1 ½ tablespoons milk
Icing
- 1 ½ cups icing sugar
- 1 egg white
- 1 teaspoon lemon juice
- 1-2 drops pink food colouring
Instructions
- Sift dry ingredients into a bowl.
- Melt butter, honey and treacle in a saucepan over low heat until butter is melted and mixture is smooth. Do not boil.
- Add melted mixture to dry ingredients along with the milk. Stir until combined.
- Chill in fridge for 30 minutes.
- Pre-heat oven to 170 degrees celsius (fan-forced).
- Line two baking trays with baking paper.
- Once chilled, break mixture into 4 equal portions and roll each into a smooth ball.
- Roll each ball into a 28cm long sausage shape. Cut each into 4 x 7cm lengths. Place each length onto a baking tray lined with paper. Flatten slightly and round corners to form a more oval shape.
- Bake for 12 minutes.
- Leave biscuits on tray for 5 minutes to cool and then transfer to a wire cooling rack.
Icing
- Once biscuits are completely cooled, prepare the icing by whisking the egg white until frothy and then mixing in the icing sugar and lemon juice.
- Transfer half of the icing mixture to another bowl and colour pink by mixing in the drop or two of pink food colouring.
- Dip the top of half the biscuits front side into the white icing and the remaining biscuits into the pink icing. Allow icing to set.
Notes
This is the recipe released by Arnott’s following the axing of this biscuit.
The recipe is straightforward, however getting the icing right can be a little tricky, but it's what makes these biscuits so distinctive and special.
Getting the icing right
Your icing sugar should be slightly runny but not so runny it will lose its shape and run once you ice the biscuits. It’s a difficult balance to get right, but you can add extra lemon juice to make it runnier or extra icing sugar to make it less runny.
Dip the top of half the biscuits front side into the white icing and the remaining biscuits into the pink icing. It's the half pink biscuits and half white biscuits that make these biscuits so distinctive.
Enjoying your Honey Jumbles
Honey Jumbles can be served once the icing sets, but taste even better if you give them a day for the flavour to develop.
Stored in an airtight container, they’ll keep for about a week.
You can also freeze Honey Jumbles and they’ll keep for a few months.
Nutrition
Calories: 154kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 71mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 120IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg