HONEY JUMBLES

PREP + COOK TIME 25 MINUTES (+ COOLING & REFRIGERATION) MAKES 40

60g butter

½ cup (110g) firmly packed brown sugar

¾ cup (270g) golden syrup

1 egg, beaten lightly

2½ cups (375g) plain flour

½ cup (75g) self-raising flour

½ teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

½ teaspoon ground cloves

2 teaspoons ground ginger

1 teaspoon mixed spice

PINK & WHITE ICINGS

1 egg white

1½ cups (240g) icing sugar

2 teaspoons plain flour

1 tablespoon lemon juice, approximately pink food colouring

1 Preheat oven to 160°C/140°C fan. Grease three oven trays.

2 Stir butter, sugar and syrup in a medium saucepan over low heat for 3 minutes or until sugar dissolves. Cool for 10 minutes.

3 Transfer cooled mixture to a large bowl; stir in egg and sifted dry ingredients, in two batches. Knead dough on a floured surface until it loses its stickiness. Wrap in plastic wrap; refrigerate for 30 minutes.

4 Divide dough into eight portions. Roll each portion into a 2cm-thick sausage; cut each sausage into five 6cm lengths. Place on trays about

3cm apart; round ends with lightly floured fingers, then flatten slightly.

5 Bake biscuits for 15 minutes or until lightly browned. Cool on trays (biscuits will firm).

6 Meanwhile, make the pink and white icings.

7 Spread cooled biscuits with pink and white icings.

PINK & WHITE ICINGS

Beat egg white lightly in a small bowl; gradually stir in sifted icing sugar and flour, then enough juice to make icing spreadable. Place half the mixture in another small bowl; tint with pink colouring. Keep icings covered with a damp tea towel while in use.