A family favourite, honey jumbles are the kind of biscuits that are always gobbled up quickly from the biscuit jar, mostly because it’s hard to stop at just one.
Biscuits that are honey, spice and all things nice
Soft and spongey in texture with a crispy sweet royal icing shell, there’s nothing NOT to love about honey jumbles. They don’t even have to be neat to be delicious, making them a great kitchen activity for cooking with kids.
Honey Jumbles contain honey, spice and all things nice and are sure to be a hit with kids young and old! This recipe is always well worth the resting time involved in making it! If your family loves gingerbread biscuits, they’re sure to love honey jumbles too!
Delicious honey jumbles biscuit recipe
- 60g butter, diced
- ½ cup honey
- ¼ cup brown sugar, firmly packed
- 1½ cups plain flour
- ½ tsp bicarb soda
- 1 tsp ground ginger
- ½ tsp mixed spice
- ¼ tsp ground cloves
- 2 tsp milk
For the royal icing
- 1 egg white
- 1½ cups sifted pure icing sugar
- 2 tsp lemon juice
- food colouring
- Combine the butter, honey and sugar in a medium-sized saucepan. Over medium heat on the stovetop, cook the butter mixture, stirring it for around three minutes or until the butter has melted. Bring the mixture to a gentle boil and set aside for ten minutes to cool, ever so slightly.
- Sift the flour, bicarb soda, ground ginger, mixed spice and ground cloves into the butter mixture in the saucepan. Add the milk and stir to combine. Cover the saucepan with plastic wrap and set it aside for an hour or until the mixture has cooled and become a thick dough.
- Preheat the oven to 180°C. Prepare two large baking trays by lining them with baking paper. Turn the dough out from the saucepan onto a lightly floured surface and knead gently to bring it together.
- Divide the dough in half, rolling out each portion to a 2.5cm thick sausage shape, cutting it into 5cm long pieces. Place each piece on a tray, leaving room to allow for spread. Pinch the ends to form oval shapes. Alternatively, you could roll the dough into balls and press them lightly to flatten. Bake for 8 to 10 minutes or until a light golden colour.
- Let the baked honey jumbles cool on the tray for 10 minutes before transferring them to a cooling rack to cool completely.
- To make the royal icing: Whisk the egg white in a bowl until foaming and frothy. Gradually beat in the sifted icing sugar until combined. Stir in the lemon juice last. It should be thick but spreadable. Divide the mixture between two bowls (or however many different colours you’re using) and colour each bowl of icing with food colouring. TIP: For an ombre effect, use just one drop of colouring in one bowl, two in the next and three in the third.
- Spread each of the honey jumbles generously with icing. Set aside for 30 minutes or until set to eat (if you can wait that long)!
STORAGE: Keep honey jumbles in an airtight container for up to a week. This recipe can also be frozen.
Have you tried making honey jumbles before? Are there any other of your childhood favourite biscuits you’ve tried to replicate at home? Let us know in the comments below, we’d love to hear!