Classic honey jumbles
These delicious sweet baked fingers iced with a sweet glaze are a classic dessert that children from every generation loved.
- 30 mins preparation
- 15 mins cooking
- Makes 20
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Ingredients
Classic honey jumbles
- 75 gram butter
- 1/2 cup clear honey
- 1 1/2 cup plain flour
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- 1/2 teaspoon bicarbonate of soda
- 1 1/2 tablespoon milk
- a few drops pink food colouring
Icing
- 1 egg white
- 1 1/2 cup icing sugar
Method
Classic honey jumbles
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1Preheat oven to moderate, 180°C (160°C fan-forced). Line 2 baking trays with baking paper.
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2Combine butter and honey in a small saucepan. Stir over moderate heat about 2 minutes, or until melted and smooth. Set aside to cool slightly.
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3Sift dry ingredients into a large bowl; make a well in the centre. Add honey mixture and milk; stir until smooth. Cover with plastic wrap; chill 30 minutes, or until firm.
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4Divide dough into 4 portions. For each portion, roll out to a 35cm log. Cut log into 7cm lengths. Shape each length into an oval. Place on prepared trays, leaving room for spreading.
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5Bake 12 minutes, or until lightly browned around edges and slightly cracked on top. Cool on trays 5 minutes. Transfer to a wire rack to cool completely.
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6To make icing, whisk egg white in a medium bowl until frothy. Sift icing sugar over egg white; stir until smooth.
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7Spread white icing over half the biscuits. Tint remaining icing with pink food colouring. Spread pink icing over remaining uniced biscuits; let set.
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