These are not only delicious but so easy!
Makes: 20 biscuits
Prep time: 1 hour 20 minutes
Cooking time: 10 minutes
Ingredients:
- 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
Icing:
- 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
Method:
Biscuits:
- Preheat oven to 180°C.
- 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 and allow to cool slightly for 10 minutes.
- Add the remaining ingredients to saucepan and 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. 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.
Icing:
- 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