Dessert

Honey-raspberry and ginger-spice jumble biscuits

Name: Homemade honey jumble biscuit recipe with raspberry and ginger-spice
Yield: 18
Ingredients: 60g brown sugar; 90g golden syrup; 50g unsalted butter; 1 tsp bicarb soda; 225g plain flour; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1 egg, beaten; 1 egg white; 180g icing sugar; 1/4 tsp ground ginger; 1/4 tsp runny honey; 2 tsp crystallised ginger, finely chopped; 5g freeze-dried raspberries, crushed

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P110 Honey-raspberry and ginger-spice jumble biscuits

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by Helena Moursellas

Nov 30, 2022

Helena Moursellas shares her take on a retro bake sale classic: honey jumble biscuits.

1/4 cup (60g) brown sugar
1/4 cup (90g) golden syrup
50g unsalted butter
1 tsp bicarb soda
1 1/2 cups (225g) plain flour, sifted
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 egg, beaten

Icing

1 egg white
1 1/2 cups (180g) pure icing sugar, sifted
1/4 tsp ground ginger
1/4 tsp runny honey
2 tsp crystallised ginger, finely chopped
5g freeze-dried raspberries, crushed

Method

1.

Preheat oven to 180°C. Line 2 baking trays with baking paper.
2.

Place brown sugar, golden syrup and butter in a small saucepan over medium-low heat. Cook, stirring occasionally, until sugar has dissolved. Remove from heat and cool slightly, then stir in bicarb.
3.

Combine flour and spices in a bowl and make a well in the centre. Add golden syrup mixture and egg, stirring until well combined and the mixture forms a dough. Enclose dough in plastic wrap and chill for 1 hour to firm up.
4.

Roll heaped tablespoons of dough (each roughly 25g) into logs and flatten slightly to create an oval shape. Place on prepared trays, 2cm apart, and bake for 10 minutes or until golden brown. Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
5.

For the icing, place egg white in a bowl and whisk until frothy. Gradually whisk in icing sugar until smooth. Transfer half of the icing to a separate bowl. Stir ground ginger into one portion and honey into the other. Spread 1/2 tsp ginger icing over half of the biscuits and scatter with chopped crystallised ginger. Spread remaining biscuits with honey icing and scatter with freeze-dried raspberry. Set aside for 20 minutes or until icing is set, then serve.