I've been a long-time fan of the honey jumble. It's one of those childhood memories that when I see the packet still to this day it makes me smile. I first started making them about 12 years ago when I lived in Canberra and first met hubby. He and his flatmate (our mutual friend through whom we met) would come over and the batch would be gone in no time!
Recently I bought a packet, and all the way to the shop we decided what colour we would have. Olivia declared hers needed to be pink, pink, pink. She's a girly girl so that was hardly unexpected. Laura wanted to be different of course, so hers had to be white. So on the proviso everyone behaved whilst running our various errands, we would open them at home and they could have their colour...
Everything went to plan that day, errands were run, I had two helpful, chirpy girls. When we returned home I opened the packet, and wouldn't you know -not.one.pink.honey.jumble. Not.even.one! Olivia was heartbroken I was shocked to say the least... a very unlucky batch I would say!
Anyhow, so I set upon making them again - no issues with the ratio of pink to white... or whatever colour you like.
2/3 cup golden syrup
1 3/4 cups plain flour
1 tsp bicarb soda
1 tsp ground ginger
1 tsp dry allspice
1 tb milk
Melt your butter with your golden syrup over medium heat
Mix dry ingredients - flour, ginger, allspice and bicarb soda
Stir melted butter and gold syrup into dry ingredients and the milk and combine well, then refrigerate for one hour.
After refrigeration, turned out onto a floured surface, lightly knead. Preheat your oven to 190 degrees c
Roll your dough into sausage shapes about the diameter of a 10 cent piece, cut into 10cm lengths and place on a greased tray.
Bake for 10-15 minutes until slightly browned on top. Cool on trays.
Make your icing by whipping 1 egg white and 1 tbspn water until you get soft peaks.
Into two bowls, add 1 cup of icing sugar into each bowl. To one bowl add a few drops of rose food colouring, and then add egg white a tspn at a time until it makes a pasty consistency.
Dip your biscuits into the icing and allow to set for about 1 hour.
Store in airtight container for up to 2 weeks - they won't last that long!
Print this post in friendly format