Honey Jumbles

Step 1

Warm the butter and honey in a small saucepan stirring until the butter has melted and combined, then allow to cool a little

Step 2

In the meantime sift the dry ingredients into a large bowl.

Step 3

Add the milk to the honey and sugar mixture and mix to combine

Step 4

Pour the liquid mixture into the dry mixture and mix well to combine. Spread the mix out in the bowl so it has more surface area, cover with plastic wrap and place in the fridge to rest for 15 minutes or until firm and easy to work with, even overnight is fine. (this will depend on how hot your liquid mix was when you added it to the dry ingredients)

Step 5

Preheat your oven to 180°c

Step 6

If you don’t have good quality non-stick cookie sheets line your cookie sheets with baking paper

Step 7

Remove the dough from the fridge when firm enough to handle, roll into a large sausage shape for easy dividing. Divide into 20 portions, then roll each portion into small log shapes. Place the logs on the biscuit trays and bake for 12 minutes.

Step 8

Leave on the trays to cool for 5 minutes before moving to a cooling rack to cool completely before icing.

Step 9

Whisk the egg white in a medium bowl until frothy. Sift the icing sugar over the egg white and whisk till combined and smooth. Colour as desired. For traditional honey jumbles divide the icing into two bowls and tint one with pink food colouring. Dip or spread the icing over the biscuits then leave to set.

Step 10

Weigh the flour, ginger, spice and bicarb into he TM bowl, pop the MC in and sift on speed 6/3 seconds then remove from the bowl and set aside.

Step 11

Add the butter, honey and milk to the TM bowl and set to 50°c/4 minutes/speed 2

Step 12

Set the TM back to speed 3 and back the flour mix through the hole in the lid then scrape down the sides and set to speed 4/6 seconds.

Step 13

Pop the Thermomix in the fridge for 30 minutes or so or remove to a bowl and cover with plastic wrap and pop in the fridge until firm.

Step 14

Preheat your oven to 180°c

Step 15

If you don’t have good quality non-stick cookie sheets line your cookie sheets with baking paper

Step 16

Remove the dough from the fridge when firm enough to handle, roll into a large sausage shape for easy dividing. Divide into 20 portions, then roll each portion into small log shapes. Place the logs on the biscuit trays and bake for 12 minutes.

Step 17

Leave on the trays to cool for 5 minutes before moving to a cooling rack to cool completely before icing.

Step 18

With the butterfly in place Add the egg white to the TM bowl and mix on speed 3.5/ 1 minute

Step 19

Weigh the icing into the TM bowl and mix on speed 3.5/ 1 minute

Step 20

Colour as desired or for traditional honey jumbles divide the icing into two bowls and tint one with pink food colouring. Dip or spread the icing over the biscuits then leave to set.