Honey Jumbles


60g Butter

2/3 Cup Golden Syrup (I know!  Where’s the Honey?)

1 3/4 Cups Plain Flour

1 tsp Bicarb. Soda

1 tsp Ground Ginger

1 tsp Dry Allspice

1 Tbl Milk


In a small saucepan, melt your butter and the golden syrup over medium heat.

Combine your dry ingredients in a large mixing bowl, then add your syrup and butter mixture, followed by the milk.

Mix to combine thoroughly, then refrigerate for one hour.

After one hour, pre-heat your oven to 190C, then turn out your dough onto a lightly floured board and knead lightly.

Roll your dough into two long logs, about 10cm in diameter, and slice into smaller logs approx. 10cm in length.

Place your logs onto a greased baking tray and bake for 10-15 minutes until they turn a light  golden colour.

Just in case you are wondering, you don’t need the flatten your logs at all, they will take on that perfect honey jumble shape themselves during baking.

Cool on trays while you prepare your icing.

Some people go for a royal icing for that lovely glossy look, but I don’t fancy feeding raw egg whites to my kids, so I just mix some icing sugar with a little milk until I get a thick, but slightly runny texture.  Just runny enough to spread easily over the jumbles, but not completely run off the edges.  You can try dipping if you like, but your icing will need to be a bit thinner, and it gets messy.  Add food colouring of your choice, ice your jumbles, sit down with the kids and enjoy!