Honey Jumbles

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This Honey Jumbles recipe comes from the very first issue of The 4 Blades Magazine released November 2014. This is one of my most favourite creations so have been busting to post this on the blog as well. What better time than now as many have headed back to school this week and we prepare for back to school next week here in Canberra.

Hang on…. The 4 Blades Magazine? I am sure there are a few of you wondering what I am talking about. The lovely Bec from The 4 Blades podcast and I teamed up late last year to produce an interactive digital magazine for thermo mixers that is released monthly. Its quite different to a traditional magaizne or PDF document. Each issue has a theme and is full of recipes, videos and scrollable galleries from not only Bec and I but also some of our favourite or newly discovered Thermomix bloggers.

Each issue is jam packed full of recipes – our latest issue, The Healthy Issue, has 40+ recipes! You can subscribe monthly for $4.99 (can cancel subscription at any time) or just buy single issues individually for $6.49 if you only want to buy certain issues. Subscribe and that 11 cents a recipe. Bargain! So much cheaper than most e-books out there and double the recipes.

What I love is you can buy previous issues! How great is that. 

We hope you enjoy reading it as much as we do making it.

Love this recipe? Why not subscribe to the magazine! Don’t forget you can also subscribe to my daily recipe newsletter and never miss a newly posted recipe just as great as this one! Or join up to our monthly one for all the latest TRTLMT news. Subscribe to my newsletter here.

 

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Honey Jumbles
Yields 20
This recipe is also featured in our Afternoon Tea Issue of The 4 Blades Magazine. This is edited just slightly.
Print
Prep Time
1 hr 20 min
Cook Time
10 min
Total Time
1 hr 30 min
Prep Time
1 hr 20 min
Cook Time
10 min
Total Time
1 hr 30 min
Ingredients
  1. 60g butter
  2. 100g honey
  3. 70g golden syrup
  4. 170g plain flour
  5. 60g self raising flour
  6. ½ tsp bi-carb soda
  7. 1 tsp nutmeg
  8. 1 tsp ginger
  9. 1 tsp cinnamon
  10. ½ tsp ground cloves
Icing
  1. 1 egg white, from a small egg
  2. 170-200g icing sugar, depending on the size of your egg white
  3. 1 tsp lemon juice
  4. Pink food colouring, optional
Instructions
  1. Add butter, golden syrup and honey to a large saucepan over medium heat.
  2. Cook, stirring regularly until melted. This may take up to 10 minutes.
  3. Remove from heat.
  4. Allow to cool slightly for 10 minutes.
  5. Add the remaining ingredients to bowl.
  6. Mix until just combined and a sticky dough forms.
  7. 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.
  8. Wash saucepan immediately as mixture is very sticky.
  9. Preheat oven to 180 degrees.
  10. Roll the dough into 20 small log shapes, approximately the size of an adult thumb.
  11. Press down slightly.
  12. Bake for 10 minutes or until slightly golden. Allow to cool.
  13. Place egg white into a clean, medium sized bowl.
  14. Whisk until egg white is frothy.
  15. Add 170g of the icing sugar.
  16. Whisk until combined.
  17. Add more icing sugar if it is still to runny to hold its shape nicely on a jumble.
  18. Ice half biscuits with the white icing.
  19. Place a drop of pink food colouring into the icing mixture in the bowl.
  20. Whisk until combined.
  21. Ice remaining biscuits with the pink icing
  22. Allow icing to set.
  23. Store in airtight container.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
Honey Jumbles - TMX version
Yields 20
This recipe is also featured in our Afternoon Tea Issue of The 4 Blades Magazine. This is edited just slightly.
Print
Prep Time
1 hr 20 min
Cook Time
10 min
Total Time
1 hr 30 min
Prep Time
1 hr 20 min
Cook Time
10 min
Total Time
1 hr 30 min
Ingredients
  1. 60g butter
  2. 100g honey
  3. 70g golden syrup
  4. 170g plain flour
  5. 60g self raising flour
  6. 1/2 tsp bi-carb soda
  7. 1 tsp nutmeg
  8. 1/2 tsp ginger
  9. 1 tsp cinnamon
  10. 1/2 tsp ground cloves
Icing
  1. 1 egg white from a small egg
  2. 170-200g icing sugar, depending on the size of your egg
  3. 1 tsp lemon juice
  4. Pink food colouring, optional
Instructions
  1. Add butter, golden syrup and honey to bowl.
  2. Cook for 5 minutes, 100 degrees at speed 2 with the measuring cup off.
  3. Allow to cool slightly for 10 minutes.
  4. Add the remaining ingredients to bowl.
  5. Mix on speed 2.
  6. 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.
  7. Wash bowl immediately as mixture is very sticky.
  8. Preheat oven to 180 degrees.
  9. Roll the dough into 20 small log shapes, approximately the size of an adult thumb.
  10. Press down slightly.
  11. Bake for 10 minutes or until slightly golden. Allow to cool.
  12. Place egg white into clean bowl and insert whisk attachment.
  13. Mix on speed 2 for 30 seconds ensuring egg white is frothy.
  14. Add 170g of icing sugar.
  15. Mix on speed 2 until combined.
  16. Add more icing sugar if it is still to runny to hold its shape nicely on a jumble.
  17. Once you have your desired consistency, ice half biscuits with the white icing.
  18. Place a drop or two of pink food colouring into the icing mixture in the bowl.
  19. Mix on speed 2 for 20 seconds or until thoroughly combined.
  20. Ice remaining biscuits with the pink icing
  21. Allow icing to set.
  22. Store in airtight container for a week.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/

 

By |2017-06-12T11:20:55+00:00January 28th, 2015|Categories: Lunchbox, Sweets|1 Comment

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

One Comment

  1. Karli February 14, 2015 at 1:15 pm - Reply

    Kids (& me too) loved the honey jumbles. I made sure I made 200g of raw sugar into icing before I started.
    I placed my dough in thermomat into fridge for 20mins and it was still sticky. Scrapped it off and sprinkled the mat with but of flour and used the spatula to section into 10 then cut in half – good sized 20 honey jumbles!
    My icing sugar I needed to whip white on sp4 to get the white to froth in 20sec.
    Highly recommend -this is my 2nd time making and will make again!!!

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