* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

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* FLAT RATE POSTAGE $15 (UNDER 5kg) AND $20 (OVER 5KG) AUSTRALIA WIDE (EX TASMANIA AND WA) *

Ginger and Honey Jumbles

January 26, 2022

GINGER AND HONEY JUMBLES

Ginger and Honey Jumbles

INGREDIENTS

  • 40G UNSALTED BUTTER, CHOPPED

  • ½ CUP (175G) GINGER HONEY 

  • 1 CUP (150G) PLAIN FLOUR, SIFTED 

  • ½ TEASPOON BICARBONATE OF SODA 

  • 1 TEASPOON GROUND GINGER 

  • 1 TEASPOON GROUND CINNAMON 

  • 1 TABLESPOON FINELY GRATED ORANGE RIND 

  • 1 TABLESPOON MILK 

ICING

  • 2½ CUPS (400G) ICING SUGAR, SIFTED 

  • 1 TEASPOON GINGER HONEY 

  • ¼ CUP (60ML) BOILING WATER 

  • 1 TEASPOON GROUND GINGER

METHOD

  1. Preheat oven to 160°C. Place the butter and honey in a small saucepan over medium heat. Bring to a simmer, reduce heat to low and cook for 2 minutes. Allow to cool slightly. 

  2. Place the flour, bicarbonate of soda, ginger, cinnamon, orange rind, milk and butter mixture in a bowl and mix well to combine. Refrigerate for 20–30 minutes. 

  3. Roll 2 teaspoons of dough into 8cm logs and place on large baking trays lined with non-stick baking paper, allowing room to spread. Cook for 10–12 minutes or until light golden. Allow to cool slightly before transferring to wire racks to cool completely. 

  4. To make the icing, place the icing sugar, honey and water in a bowl and whisk until smooth. Spread biscuits with icing, sprinkle with ginger and set aside for 10–15 minutes or until icing has set. 

    Makes 16

    Recipe and recipe image created by Donna Hay 

Tip: Use lightly floured hands to roll out the dough, this will help it from sticking to your fingers.





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