Baking - Friday Foodie Flashback - Snacks

Lemon and Cardamom Honey Jumbles

July 11, 2014

Lemon and Cardamom Honey Jumbles | erinmadethis

Honey Jumbles are definitely my favourite childhood biscuit. Closely followed by those delicious square pink ones covered in hundreds and thousands. When I was a kid, I would always carefully choose the pink Honey Jumbles and eat the icing from the top, before finishing the rest of the cookie.

I think we can all agree that food is nostalgia inducing. My sister, brother and I often have conversations about the things we ate growing up. Ham steaks and pineapple, lasagne and Friday night oysters kilpatrick with my Dad always seem to get a mention.

Drawing on childhood experiences to inspire my cooking is something I love to do, so I’ve decided to start a little project to re invent the dishes that were a stand out. I’m calling it Friday Foodie Flashback and you can consider this the very first instalment.

I’d love for you to follow along by either following the blog via email, facebook, bloglovin‘, instagram or pinterest. I’ll be using the hastag #fridayfoodieflashback on instagram and I want you to join in and share your flash backs too.

Lemon and cardamom is a favourite flavour combination of mine and I knew the cardamom would go perfectly with the spicy ginger to make a delicious, grown up version of my favourite biscuit. The zingy lemin icing also makes these not so sweet jumbles nice and fresh.

Lemon and Cardamom Honey Jumbles | erinmadethis

Lemon and Cardamom Honey Jumbles | erinmadethis

Lemon and Cardamom Honey Jumbles

Makes 20 Honey Jumbles

What you need:

For the biscuits

  • 60 grams of unsalted butter
  • 1/2 cup of honey
  • 1/4 cup of brown sugar
  • 1 1/2 cups of plain flour
  • 1 teaspoon of bi carb soda
  • 1 teaspoon of ground ginger
  • 1 1/2 teaspoons of ground cardamom

For the icing

  • 1 egg white
  • 1 1/2 cups of icing sugar
  • 2 teaspoons of lemon juice
  • zest of half a lemon

What you need to do:

  1. Place the butter, honey and sugar in a saucepan and heat until melted.
  2. Combine the flour, bi carb soda and spices in a bowl.
  3. Add the melted butter mixture and combine until a dough forms.
  4. Wrap the dough in cling wrap and chill for at least 30 minutes.
  5. Preheat the oven to 170 degrees and line two baking trays.
  6. Divide the chilled dough into 4 equal portions.
  7. Roll each portion into a 25 cm log and cut each log into 5 equal biscuits {see above picture}.
  8. Place on the trays and bake for about 15 mintues or until lightly brown and cooked through.
  9. Meanwhile, make the icing by beating the icing sugar, egg white, lemon zest and juice with a hand mixer.
  10. Once the biscuits are completely cooled, carefully spoon the icing over sparingly remembering it will drip.

Lemon and Cardamom Honey Jumbles | erinmadethis

What are your favourite foodie flashbacks? Is there something you would like to see me cook? Please do share below!

Like my Facebook Page here
Follow me on Instagram here
Follow me on Pinterest here

7 thoughts on “Lemon and Cardamom Honey Jumbles

    1. erinmadethis Post author

      Hi Allie, these are an Australian cookie, perhaps that’s why?! I’m so glad you like the sound of them and that you’ll give them a go! Thanks for commenting.

      Erin xx

      Reply
  1. Pingback: Beef Ragu Lasagne | erin made this

  2. Pingback: Cumquat and Ginger Marmalade Drop Biscuits | erin made this

  3. Pingback: Spelt and Apple Pop Tarts - erin made this

Leave a Reply

Your email address will not be published. Required fields are marked *