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Honey Jumbles – TMX version


  • Author: The road to loving my Thermo Mixer for The 4 Blades Magazine
  • Total Time: 90
  • Yield: 20 1x

Description

This recipe is also featured in our Afternoon Tea Issue of The 4 Blades Magazine. This is edited just slightly.


Ingredients

Scale
  • 60g butter
  • 100g honey
  • 70g golden syrup
  • 170g plain flour
  • 60g self raising flour
  • 1/2 tsp bi-carb soda
  • 1 tsp nutmeg
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves

Icing

  • 1 egg white from a small egg
  • 170200g icing sugar, depending on the size of your egg
  • 1 tsp lemon juice
  • 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.
  • Prep Time: 80
  • Cook Time: 10