Sugar, spice and all things nice, yes, we’re bringing honey jumble biscuits to the afternoon tea table!
A long time personal favourite of my own, honey jumble biscuits are just the right amount of zingy spice and sweet icing to tickle my taste buds. Once you’ve had a go at making your own, it’s hard to go back to the shop-bought version – so I strongly encourage you have a go at making your own! The nature of the home-baked beast is they won’t be as uniform in shape as the factory version but that’s no bad thing. They have a rich, rustic – organic if you will – shape to them, but you won’t care one bit, for their taste more than makes up for it!
60g butter, chopped
½ cup honey
¼ cup brown sugar, firmly packed
1½ cups plain flour
½ tsp bicarb soda
1 tsp ground ginger
½ tsp mixed spice
¼ tsp ground cloves
2 tsp milk
1 egg white
1½ cups pure icing sugar, sifted
2 tsp lemon juice
- Combine butter, honey and sugar in a saucepan. Over medium heat, cook, stirring for around three minutes or until butter has melted. Bring to the boil and set aside for ten minutes.
- Sift the flour, bicarb soda, ground ginger, mixed spice and ground cloves into the butter mixture. Add the milk and stir to combine. Cover and set aside for an hour or until mixture has cooled and become thick.
- Preheat the oven to 180°C. Line two large baking trays with baking paper. Turn the dough out onto a lightly floured surface and knead lightly.
- Divide the dough in half, rolling out each portion to a 2.5cm thick sausage shape and cutting into 5cm long pieces. Place each piece on a tray, leaving room to allow for spread. Pinch the ends to form oval shapes. Bake for 8 to 10 minutes or until a light golden colour.
- Let the biscuits cool on the tray for 10 minutes before transferring to a cooling rack to cool completely.
- To make the icing, whisk the egg white in a bowl until foaming. Gradually beat in the sifted icing sugar until combined. Stir in the lemon juice last. Divide the mixture between two bowls (or however many different colours you’re using) and colour accordingly with food colouring.
- Spread the biscuits with icing. Set aside for 30 minutes or until set.
This recipe yields around 16 big fluffy biscuits. Keep in an airtight container (they’re not only great for keeping the biscuits fresh, they’re harder for little fingers to open), for up to three days.
Make sure to browse our recipe archives for more great meal ideas and treats to try.