Hello! How was your weekend? Ours was lovely – breakfast with a friend on Saturday, a drive to the Red Velvet Lounge for lunch with Sam, visiting the farmer’s market and buying provisions for a delicious lunch with friends on Sunday, and catching up with a friend for a talk about her upcoming blog over a pot of tea.
These are the honey jumbles I made last weekend, and they really are delicious. Although this recipe provides for honey icing, after tasting the mixture I decided that a simple vanilla icing glaze would suffice (about 1 cup sifted icing sugar and 2-3 tsp water plus 1/2 tsp vanilla essence), but I have included the original honey icing in case you’d like to try it.
Makes around 20
60g butter, chopped
145g (1/2 cup) honey
55g (1/4 cup, firmly packed) brown sugar
Seeds of 1 vanilla bean (or 1 tsp vanilla essence)
Finely grated rind of 1 lemon
225g (1 1/2 cups) plain flour
1 1/2 tsp ground ginger
1/2 tsp bicarbonate of soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 tsp milk
Ingredients: Honey icing
120g icing sugar, sifted
Stir butter, honey, sugar, vanilla and lemon rind in a saucepan over medium heat until the butter melts, bring to the boil and remove from heat.
Stand for 10 minutes, sift over flour, spices and bicarbonate of soda, stir until smooth. Stir in milk, cover, and stand until cool (approximately one hour).
Preheat oven to 180°C. Roll walnut-sized pieces of mixture into balls, roll each ball on a work surface to a 6cm long cylinder, slightly flatten and place on oven trays lined with baking paper, allowing 5cm between each for biscuits to spread.
Bake, swapping trays halfway through cooking time, until light golden (approximately 10-12 minutes), cool on tray for 10 minutes, then transfer to a wire rack.
For honey icing, warm honey in a small saucepan over low heat until runny (1 minute), remove from heat, add icing sugar and stir until smooth. Spoon over warm biscuits, allowing icing to drip over sides, then stand until set (around 10-15 minutes).