Gluten-free honey jumbles recipe

Step 1

Place butter, honey and brown sugar in a saucepan over medium heat. Cook, stirring, for 5 minutes or until butter has melted. Bring to the boil. Remove from the heat. Set aside for 10 minutes to cool.

Step 2

Sift flour, bicarbonate of soda, xanthan gum, ginger and allspice into a large bowl. Add butter mixture and milk. Stir to combine. Cover. Set aside for 30 minutes or until mixture has cooled and thickened.

Step 3

Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper. Turn dough out onto a lightly oured surface. Lightly knead until smooth. Divide dough into quarters. Roll 1 portion into a 25cm-long log shape. Cut into 5cm-long pieces. Place 5cm apart on prepared trays. Using the back of a wooden spoon, atten each piece of dough until 5mm-thick to form a 6cm-long oval. Repeat with remaining dough portions. Bake for 10 to 12 minutes or until light golden. Stand on trays for 10 minutes. Transfer to a wire rack to cool completely.

Step 4

Make Icing. Whisk egg white in a bowl until foaming. Gradually whisk in icing sugar until combined. Stir in lemon juice. Spoon half the mixture into another bowl. Tint pale pink with food colouring. Spread half the biscuits with pink icing. Spread the remaining biscuits with white icing. Set aside for 30 minutes or until set. Serve.