Ingrédients pour Honey Jumbles
- 1 tbsp softened butter (for icing)
- Brown Sugar
- 60ml honey
- 1 large egg
- Self Raising Flour
- Plain Flour
- Ground Ginger
- Mixed Spice
- Bicarbonate Of Soda
- 200g icing sugar
- 2-3 tbsp lemon juice
- Pink Food Coloring
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Comment préparer Honey Jumbles
- Preheat oven to 180°C (350°F). Line baking trays with parchment paper.
- Cream together 170g softened butter and 170g granulated sugar until light and fluffy.
- Beat in 60ml honey and 1 large egg.
- In a separate bowl, sift together 250g plain flour, 50g wholemeal flour, 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Do not overmix.
- Transfer the dough to a piping bag fitted with a plain nozzle (approximately 6mm). Pipe 6cm lengths onto the prepared baking trays, leaving some space between each jumble.
- Bake for 12-15 minutes, or until golden brown around the edges.
- Let the biscuits cool completely on the baking trays before icing.
- **For the icing:** In a bowl, whisk together 200g icing sugar, 2-3 tbsp lemon juice, 1 tbsp softened butter, and a few drops of food coloring (optional) until smooth and creamy. Adjust lemon juice for desired consistency.
- Spread the icing over the cooled Honey Jumbles.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
69g
Fat
17g
Carbs
9g
