Soft and packed with delicious spices, these honey jumbles are the perfect baking project on a budget.
Note: + Cooling, 30 mins chilling & 30 mins setting time
- 80g butter
- 3/4 cup (185ml) honey
- 1/4 cup (55g) brown sugar
- 2 cups (300g) plain flour
- 1 tsp bicarbonate of soda
- 1 tbs ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 tbs milk
- 1 Coles Australian Free Range Egg white
- 1 1/2 cups (240g) pure icing sugar
- Pink liquid food colouring
Combine butter, honey and sugar in a saucepan over medium heat. Cook, stirring, for 2-3 mins or until butter melts and mixture begins to simmer. Set aside for 10 mins to cool.
Combine the flour, bicarbonate of soda, ginger, cinnamon, nutmeg and cloves in a large bowl. Add the honey mixture and milk and stir to combine. Cover with plastic wrap and place in the fridge for 30 mins to chill.
Preheat oven to 180°C. Line 2 large baking trays with baking paper. Turn dough onto a lightly floured surface. Gently knead until smooth. Divide into 4 even portions. Roll each portion into a 1.5cm-thick log. Use a small sharp knife to cut each log into 6cm lengths. Place on the lined trays, allowing room for spreading. Gently press each biscuit until 1cm thick.
Bake, swapping the trays halfway through cooking, for 10 mins or until golden brown. Set aside on the trays to cool completely.
Whisk the egg white in a bowl until frothy. Add the icing sugar. Stir until smooth. Spread half the icing over half the biscuits. Tint remaining icing pink with food colouring. Spread pink icing over the remaining biscuits. Set aside for 30 mins or until icing is set.