Honey jumbles

by Leah Halmagyi


  • 75g unsalted butter
  • 140g caster sugar
  • ½ cup honey
  • 1 tsp ground ginger
  • 4 eggs, separated
  • 2 cups plain flour
  • 1 tsp bicarbonate of soda
  • 1 cup icing sugar
  • 1 egg white
  • 1 tsp lemon juice
  • pink food colouring


1 Preheat oven to 180°C. Combine the butter, 100g caster sugar, honey and ginger in the bowl of an electric mixer and beat on high speed of 3 minutes, until light and creamy. Add the egg yolks and beat smooth. Sift in the flour and bicarbonate of soda, then fold together gently.
2 Whisk 4 egg whites to stiff peaks with the remaining caster sugar, then fold in gently. Spoon into a piping bag fitted with a medium nozzle (#5) and pipe 6cm fingers onto lined oven trays. Bake for 12-15 minutes, until deep golden and just firm to touch. Cool on a wire rack.
3 Beat the icing sugar, remaining egg white and lemon juice until very smooth, then tint with pink food colouring. Dip the biscuits into the icing, then set aside for 10 minutes to set.

COOK’S TIP: The key to the texture of these biscuits is a gentle hand when fold the meringue in. For a better base, dust the lined trays with icing mixture before piping.

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