An Australian classic, this Gluten Free Honey Jumbles Recipe is a honey flavoured iced cookie, lightly spiced with cinnamon, nutmeg and ginger. The perfect treat to enjoy with a cup of tea, these biscuits are so easy to make and will become a family favourite. Great for Australia Day barbecues or parties, Christmas cookie exchanges and everything inbetween!
My Pa was one of those people who just loved giving gifts.
His gifts were never elaborate ones, but they were consistent.... so consistent, in fact, that I think, more often than not, my child self found them a little bit annoying.
He was known around our neighbourhood for his gift giving. Each day when he was younger and more able, he'd walk from his house to the local shops, stopping in at the grocery store and health food shops to pick up treats for the local shopkeepers and our family.
He'd pop into the hardware store and give the cashier her favourite chocolates, stop in at his favourite cafe for a coffee and ply them with biscuits and when he arrived at our house or we visited his house, there would always be strawberry yogurt frogs (my favourite from the health food shop) and honey jumble biscuits waiting.
Truth be known, I actually didn't like homey jumble biscuits at the time. I was a kid who hated anything with icing (yep, even cake!), so the biscuits were instead happily devoured by my sister or Dad.
But now as an adult, I'm over my icing hating days and now love anything with ginger or spices - but more importantly, honey jumble biscuits remind me of my Pa.
There's a bit of an issue though - honey jumble biscuits aren'tgluten free.... So this year, I decided I'd set myself a little challenge to come up with the best Gluten Free Honey Jumble Biscuits Recipe - in honour of my Pa and perfect for our Australia Day dessert table.
These biscuits (or cookies if you're in the US) are lightly spiced and the perfect sweet treat to enjoy with a cup of tea. They're super easy to make (trust me - I don't do piping bags or complicated recipes) and are definitely a new family favourite.
So let me share the recipe with you! >>
gluten free, australia day, australian recipes, cookies, dessert, snacks,
Dessert
Australian
Yield: makes 32 biscuitsAuthor: Southern In Law
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Gluten Free Honey Jumble Biscuits Recipe
An Australian classic, this Gluten Free Honey Jumbles Recipe is a honey flavoured iced cookie, lightly spiced with cinnamon, nutmeg and ginger. The perfect treat to enjoy with a cup of tea, these biscuits are so easy to make and will become a family favourite. Great for Australia Day barbecues or parties, Christmas cookie exchanges and everything inbetween! Click here to pin the recipe on Pinterest!
prep time: 40 minscook time: 8 minstotal time: 48 mins
ingredients:
For the Cookies
- 80gbutter,softened
1/4 cup (50g) coconut sugarorbrown
sugar1/2 cup (170g) honey*
2 3/4 cup (210g) gluten free plain
flour1/4 cup (30g) cornflour/cornstarch
1 tsp baking soda
2 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
See AlsoCandied Pecans Recipe
For the Icing
1 1/2 cups (190g) icing/powdered sugar
1 egg white**
1/2 tsp lemon juice**
Pink food colouring
instructions
For the Biscuits
In a mixer, beat your butter, sugar and
honey until smooth and creamy.Sift in your dry ingredients and mix on
low until a soft dough forms, scraping down the edges in-between mixing to
ensure everything is incorporated.Cover your bowl with plastic wrap or a tea
towel and chill in the fridge for 30 mins (or longer).Once your dough has chilled, preheat your
oven to 180C/355F.- Line 3-4 baking sheets with baking paper and set aside.
Grab tablespoons of your dough and roll
into a small log shapeSlightly flatten your cookie dough logs
onto your prepared tray (they will flatten and spread a bit when baking so you
want them about 1/2cm / 1/4" thick on the tray).Repeat until all of your dough is used
up.Bake your cookies for ~8 minutes or until
golden brown and crisp on the edges (they will firm up as they cool). Leave biscuits to cool completely on the trays.
For the Icing
To make your icing, sift your powdered
sugar into a bowl and add your egg white and lemon juice, mix until combined.Using a teaspoon, spoon about 1 tsp of mix onto the top of a cool cookie, spreading the icing to cover totopwith the back of the spoon. Repeat until half of your cookies are iced and, if desired, add a few drops of pink food colouring to the remaining icing.
Repeat until all of your cookies are
iced.The icing will harden and set, however, if
it's hot or humid in your kitchen you may need to place your cookies in the
fridge for the icing to set.Enjoy immediately or keep in an airtight
container at room temperature (or in the fridge if it's hot/humid) for 2-3
days.
NOTES:
*These biscuits are really sweet. If you're not a fan of overly sweet things, reduce the amount of honey to 100g.**You can leave the egg white and lemon juice out and instead use water if you want the recipe to be egg free. If you're worried about the safety of raw egg whites, I use pasteurised liquid egg whites (Puregg Simply Egg Whites in Australia - available in the fridge section of Coles and Woolworths) when making royal icing as it's 100% safe!
https://www.southerninlaw.com/2019/01/easy-homemade-gluten-free-honey-jumbles-biscuit-recipe-australia-day.html
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But tell me,
What food reminds you of yourgrandparents? (or someone who acted like a grandparent in your life!)
And what's the best gift you've ever received?
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