Honey Jumbles by Merle Parish

20160229_071621The more I read Merle’s Kitchen, the more enamoured I am with her recipes and her no-nonsense writing style. These biscuits jumped out at me, with my growing taste for honey (in my tea, on my toast, on my cereal to name but a few occasions!).

As always with Merle’s recipes, these are a delight. More-ish, chewy, honey-flavoured biscuits requiring nothing more than what you already have in your pantry. As Merle states simply, by way of introduction, “These are extremely addictive … be warned!”

• 125g Butter, chopped at room temperature
• ¾ cup Caster Sugar
• 1 Egg
• 1 tablespoon Honey
• ½ teaspoon Vanilla Essence
• 2 cups Self-Raising Flour
• 1 ½ cups Icing Sugar
• 20g Soft Butter
• 1 tablespoon Honey
• 1 tablespoon Lemon Juice
Preheat oven to 180° and grease and line two large baking trays.
Use electric beaters to cream the butter and sugar until pale. Beat in the egg, honey and vanilla.

Using a butter knife, mix in the flour until a crumbly mixture forms.

Roll teaspoonfuls of mixture into balls. Merle recommends 2 teaspoonfuls per biscuit but I found these made very big biscuits when cooked (around 6cm in diameter).

Place them onto trays, and leave room for spreading. Gently flatten to rounds (Merle states these need to be shaped and cooked in batches – the mix is very crumbly).

Bake for about 8 minutes, until lightly golden. Leave on trays for 5 minutes, then transfer to a wire rack to cool.

To make the filling, sift the icing sugar into a bowl. Add in the butter, honey and lemon juice. Mix with a wooden spoon until smooth and slightly creamy.
Sandwich the cold biscuits together with the filling.

Enjoy these right away, or keep for a few days in an air-tight tin (if you can!)

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