Honey Jumbles – these are not only delicious but so easy!


Makes 20 biscuits

Preparation time: 1 hour 20 minutes

Cooking time: 10 minutes


  • 60g butter
  • 100g honey
  • 70g golden syrup
  • 170g plain flour
  • 60g self raising flour
  • ½ tsp bi-carb soda
  • 1 tsp nutmeg
  • ½ -1 tsp ginger, to suit tastes
  • 1 tsp cinnamon
  • ½ tsp ground cloves


  • 1 egg white, from a small egg
  • 170-200g icing sugar, depending on the size of your egg white
  • 1 tsp lemon juice
  • Pink food colouring, optional


  • Preheat oven to 180 degrees.
  • Add butter, golden syrup and honey to a large saucepan over medium heat.
  • Cook, stirring regularly until melted. This may take up to 10 minutes.
  • Remove from heat.
  • Allow to cool slightly for 10 minutes.
  • Add the remaining ingredients to bowl.
  • Mix until just combined and a sticky dough forms.
  • Remove the dough from the saucepan and allow the dough to rest for 45-60 minutes to cool. I let it cool on a silicone, non stick, baking mat. Note: This is a sticky dough. It will firm up upon standing.
  • Wash saucepan immediately as mixture is very sticky.
  • Roll the dough into 20 small log shapes, approximately the size of an adult thumb.
  • Press down slightly.
  • Bake for 10 minutes or until slightly golden. Allow to cool.
  • Place egg white into a clean, medium sized bowl.
  • Whisk until egg white is frothy.
  • Add 170g of the icing sugar.
  • Whisk until combined.
  • Add more icing sugar if it is still runny and not holding its shape nicely on a jumble.
  • Ice half biscuits with the white icing.
  • Place a drop of pink food colouring into the icing mixture in the bowl.
  • Whisk until combined.
  • Ice remaining biscuits with the pink icing
  • Allow icing to set.

Store in airtight container.

For Thermomix instructions please visit http://www.trtlmt.com.au/honey-jumbles/

Recipes compiled by Peta – www.trtlmt.com.au

First published in Peninsula Kids – Winter 2015


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