I've always loved Arnott's Honey Jumbles so I made a few to celebrate this Easter instead of the traditional boiled egg and chocolate easter egg. It was my first time making these biscuits and looks just as good as a colour egg and just as yummy.
Honey Jumbles
60g butter
2/3 cups golden syrup
1 3/4cups plain flour
1tsp baking powder
1 1/2tsp ground ginger
1 tsp mixed spice
2 tbsp milk
extra flour
1. Melt the butter in a saucepan over low heat and add the golden syrup and bring to a boil. Remove from the heat and cool for about 10mins.
2. Add the sifted flour and other dry ingredients with the milk and stir until it is well mixed and smooth. Leave the dough in the saucepan and cover for about 2 hours and this will allow the dough to thicken.
3. Turn out the dough onto a floured surface and knead lightly until the dough is soft and not sticky.
4. Divide the dough into 4 parts and roll each part into 1cm thick rolls and divide it into 10 parts and round the ends into small sausage shapes.
5. Dust the baking sheet with flour and bake in a preheated oven 180C for about 10mins until a pale golden. Completely cool before icing.
Icing
1 egg white
1 1/2 cups icing sugar
2 tsp plain flour
2 tsp of lemon or lime juice
pink food colouring
1. Sift the icing sugar and combine with the egg white until smooth. Add the flour and juice until the combined. Half the icing and add a few drops of the pink colouring to one half.
2. When the honey jumbles have cooled down cover the tops with the white and pink icing. For this Easter occasion I've added a special sprinkle of hundreds and thousands.
