Honey Jumbles

Pink and white icing on top of honey log biscuits.

Honey Jumbles are an iconic Australian biscuit! Sweet and lightly spiced honey biscuits topped with pink and white icing!

5 from 1 vote

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Course: Cookies

Cuisine: Australian recipe, western

Prep Time: 10

Cook Time: 10

Chilling Time: 30

Total Time: 50

Servings: serves

Calories: 114kcal

Author: Lucy - Bake Play Smile

Cost: $5

Equipment

Microwave, stove-top or Thermomix
Oven

Ingredients

For The Biscuits

80 g butter
185 ml (¾ cup) honey
55 g (¼ cup) brown sugar
300 g (2 cups) plain flour
1 teaspoon bicarbonate of soda
1 tsp ground ginger
1 teaspoon mixed spice
2 tbsp (30g) milk

For The Icing

1 egg white
240 g (1 ½ cups) pure icing sugar see notes
1 drop pink food colouring optional

Instructions

Place the chopped butter, honey and brown sugar into a microwave-safe bowl. Melt on 50% power for 3-4 minutes, stirring every 30 seconds or until the mixture is melted and smooth. Allow to cool slightly.
If using a Thermomix: Place the chopped butter, honey and brown sugar into the Thermomix bowl. Melt for 4 minutes, 50 degrees, Speed 2 (or until the mixture is melted and smooth). Allow to cool slightly.
Sift the flour, bicarbonate of soda, ginger and mixed spice into a bowl. Pour over the honey liquid and add the milk. Mix to combine.
If using a Thermomix: Add flour, bicarbonate of soda, ginger, mixed spice and milk to the Thermomix bowl. Mix for 20 seconds, REVERSE, Speed 3 or until combined (you may need to scrape down the sides of the bowl partway through).
Chill mixture in the fridge for 30 minutes or until firm.
Preheat oven to 180 degrees celsius (fan-forced). Line 2 flat baking trays with baking paper and set aside.
On a lightly floured board, knead the dough into a ball.
Divide it into 4 equal portions.
Roll the dough out to a 1-2cm thick log. Cut the log into 6cm pieces.
Place onto the prepared trays and flatten slightly.
Cook for 10 minutes (rotating the trays part-way through) or until lightly golden brown.
Cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, prepare the icing.
Whisk the egg white in a bowl until frothy.
If using a Thermomix: Mix the egg white for 20 seconds, Speed 6.
Sift over the pure icing sugar and mix with a spoon until combined.
If using a Thermomix: Add the pure icing sugar and mix for 20 seconds, Speed 3. Scrape down the sides of the bowl and repeat until the mixture is smooth.
Spread the white icing over half of the biscuits.
Add 1 drop of pink food colouring to the remaining icing.
Spread the pink icing over the remaining biscuits.

Notes

RECIPE NOTES & TIPS

Chilling the dough - this is an essential step! The mixture will be too warm and sticky to roll into logs without being chilled. You will need to chill the dough in the fridge for 30 minutes.
Baking - the biscuits are ready when they are a light golden colour. Note: the biscuits will still be soft when you remove them from the oven, but will firm slightly on cooling.
Rotating the trays part-way through - ensures the biscuits are baked evenly.
Use pure icing sugar as this sets much firmer than soft icing mixture.
Only the tiniest drop of pink food colouring is required, try dipping a wooden skewer into the food colouring then swirling this through the icing mixture to be coloured.
Storing - store the honey biscuits in an airtight container for up to 1 week.
Freezing - if freezing the unbaked dough – simply form into a ball and wrap in plastic wrap. Freeze for up to 3 months. If freezing the baked cookies – place into an airtight container with sheets of baking paper between each layer and freeze for up to 3 months.

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