Honey Jumbles Recipe | Cooking with Nana Ling

Baked and quite soft gingerbread cookies with shiny white and pink frosting.

Honey Jumbles are the beautiful, soft-baked gingerbread cookies – with a shiny white and pink frosting – that you may remember from your childhood.

Unfortunately Arnott no longer makes these lovely biscuits. But that’s okay, because they’re easy to make yourself and this recipe makes a biscuit that’s even better than you remember!

Recipe for honey mixes

When Honey Jumbles was discontinued by Arnott’s, there was a huge outcry from loyal Honey Jumble fans.

Following the usual statement – sales simply weren’t high enough to justify their continued production.

But to combat disappointment, Arnott published the recipe About the beloved but unfortunately discontinued cake.

Thanks, Arnott’s!

Ingredients for honey swirl

These biscuits require:

• butter
• honey
• molasses
• Plain flour (all-purpose flour)
• ground ginger
• mixed seasoning
• Carbohydrate soda (baking soda)
• milk.

Note that quantities can be found on the recipe card at the end of this post.

How to make honey mixes

Start by sifting all the dry ingredients into a bowl.

Next, melt the butter, honey and honey in a saucepan over low heat until the butter is melted and the mixture is smooth. Do not boil.

Now, add this melted mixture to the dry ingredients along with the milk. Mix until combined.

Place the bowl in the refrigerator and cool for 30 minutes.

While the mixture is cooling, preheat the oven to 170 degrees Celsius (fan) and line two baking pans with baking paper.

After cooling, break the mixture into 4 equal parts and roll each into a smooth ball.

Roll each ball into a sausage shape 28 cm long.

Cut each one into lengths of 4 x 7 cm. Place each length on a baking sheet lined with paper, flatten a little and round the corners to a more oval shape.

Bake for 12 minutes.

After removing from the oven, leave the biscuits on the tray for 5 minutes to cool and then transfer to a cooling rack.

Refrigerate your honey mixes

The pink and white icing is what makes these biscuits so special and special.

Half of the biscuits are cold white and the other half are cold pink.

To make the frosting, you will need:

• sugar powder
• egg white
• lemon juice
• pink food coloring.

Note that quantities can be found on the recipe card at the end of this post.

After the biscuits have cooled completely, prepare the coating by whipping the egg whites until foamy and then mixing in the powdered sugar and lemon juice.

Transfer half of the coating mixture to another bowl and color it pink by mixing in a drop or two of pink food coloring.

Your powdered sugar should be slightly runny but not so runny that it loses its shape and moves once you ice the biscuits.

It’s a hard balance to get right, but look at the pictures above and below and adjust your frosting to resemble that consistency—by adding more lemon juice to make it more runny or more powdered sugar to make it less runny.

Dip the top half of the front biscuit parts in the white coating and the rest of the biscuits in the pink coating.

Allow the coating to set.

Enjoying your honey mix biscuits

Honey scrambles can be served after the frosting sets, but they taste even better if they are given a day for the flavor to develop.

Stored in an airtight container, they will keep for about a week.

You can also freeze Honey Joys and they will keep for several months.

Enjoy other recipes by cooking with Nana Ling

If you like honey, you might also like the Honey Joys and Honey Biscuits recipes.

If you want other old-fashioned biscuit recipes, check out the entire collection of Cooking with Nana Ling biscuits.

• 75 gram butter
• 1/4 Goblet honey
• 1/4 Goblet molasses
• 1 1/2 cups plain flour (all purpose flour)
• 1 teaspoon ground ginger
• 1 teaspoon mixed seasoning
• 1/2 teaspoon soda (baking soda powder)
• 1 1/2 spoons milk

glazing

• 1 1/2 cups sugar powder
• 1 egg white
• 1 teaspoon lemon juice
• 1-2 drops pink food coloring

• Sieve dry ingredients into a bowl.

• Melt butter, honey and manure in a saucepan over low heat until the butter melts and the mixture is smooth. Do not boil.

• Add the dissolved mixture to the dry ingredients along with the milk. Mix until combined.

• Cool in the refrigerator for 30 minutes.

• Heat oven to 170 degrees Celsius (fan).

• Line two baking trays with baking paper.

• After cooling, break the mixture into 4 equal parts and roll each into a smooth ball.

• Roll each ball into a sausage shape 28 cm long. Cut each into lengths of 4 x 7 cm. Place each lengthwise on a baking sheet lined with paper. Flatten slightly and round corners to create a more oval shape.

• Bake for 12 minutes.

• Leave the biscuits in the tray for 5 minutes to cool and then transfer to a cooling rack.

glazing

• After the biscuits have cooled completely, prepare the coating by whipping the egg white until frothy and then mixing in the powdered sugar and lemon juice.

• Transfer half of the coating mixture to another bowl and color it pink by mixing in a drop or two of pink food coloring.

• Dip the top half of the front biscuit parts in the white coating and the rest of the biscuits in the pink coating. Allow the coating to set.

This is the recipe Arnott’s published following the release of this biscuit.
The recipe is simple, however making the right coating can be a bit tricky, but that’s what makes these biscuits so unique and special.
Gets the icing right
Your powdered sugar should be slightly runny but not so runny that it loses its shape and moves once you ice the biscuits. It’s a hard balance to get right, but you can add extra lemon juice to make it more runny or extra powdered sugar to make it less runny.
Dip the top half of the front biscuit parts in the white coating and the rest of the biscuits in the pink coating. The half pink and half white biscuits are what make these biscuits so special.
Enjoy your honey swirl
Honey scrambles can be served after the frosting sets, but they taste even better if they are given a day for the flavor to develop.
Stored in an airtight container, they will keep for about a week.
You can also freeze the animables and they will keep for a few months.

Calories: 154KKL | Carbohydrates: 29G | protein: 2G | Oil: 4G | Saturated fat: 2G | Polyunsaturated fat: 0.2G | Unsaturated fat: 1G | trans fat: 0.2G | Cholesterol: 10mg | sodium: 71mg | potassium: 101mg | fiber: 0.4G | Sugar: 19G | vitamin: 120IU | Vitamin C: 0.2mg | calcium: 17mg | iron: 1mg