Honey Jumbles

Introduction

These Honey Jumbles are a delightful twist on classic ginger cookies, boasting a wonderfully chewy texture from honey and golden syrup. They are topped with a soft, pastel pink icing that makes them as charming to look at as they are delicious to eat, perfect for afternoon tea or a sweet gift.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 16 cookies

Ingredients

• 1/3 cup unsalted butter
• 1/4 cup honey
• 1/4 cup golden syrup (treacle, mild molasses, or additional honey)
• 1 ½ cups all-purpose flour (plain flour)
• ½ teaspoon baking soda
• 2 teaspoons ground ginger
• 1 1/2 tablespoons milk
• 1 1/2 cups confectioners’ sugar (icing sugar)
• 1 egg white (pasteurized)
• 1 teaspoon lemon juice
• 2-3 drops pink food coloring gel

Instructions

1. Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
2. In a small saucepan over low heat, gently melt the butter, honey, and golden syrup together until smooth. Set aside to cool slightly.
3. In a mixing bowl, sift together the flour, baking soda, and ground ginger.
4. Pour the slightly cooled wet mixture into the dry ingredients. Add the milk and mix until a soft dough forms.
5. Roll tablespoons of the dough into balls and place them on the prepared trays, leaving room for spreading. Flatten each ball slightly with your fingers.
6. Bake for 8-10 minutes, or until the edges are just beginning to turn golden. The centers will still be soft. Allow to cool on the trays for 5 minutes before transferring to a wire rack to cool completely.
7. For the icing, whisk together the confectioners’ sugar, egg white, and lemon juice until smooth and thick. Stir in the pink food coloring gel until you achieve your desired shade.
8. Once the cookies are completely cool, spoon or drizzle the icing over the top of each one. Allow the icing to set before serving.

Variations

• Dipped Half: Instead of drizzling, dip the top half of each cooled cookie into the icing for a neat, half-coated look.
• Spicy Kick: Add a pinch of cayenne pepper or finely ground black pepper to the dough with the dry ingredients for a warm, spicy note.
• Citrus Glaze: Replace the lemon juice in the icing with orange juice or lime juice for a different citrus flavor profile.
• Ginger Sparkle: Press a small piece of crystallized ginger into the center of each cookie immediately after baking for extra bite and decoration.

Tips for Success

• Ensure your melted butter and syrup mixture has cooled a bit before adding it to the dry ingredients to prevent cooking the flour.
• For consistently sized cookies, use a small cookie scoop or a measuring tablespoon.
• The cookies will be very soft when first out of the oven; letting them rest on the tray is crucial for them to firm up.
• If your icing is too thick, add a drop more lemon juice. If it’s too thin, add a little more confectioners’ sugar.

Storage & Reheating

FAQ

Can I use all honey instead of golden syrup?

Yes, you can substitute the golden syrup with an equal amount of honey, though the flavor will be less complex and more purely sweet.

Why is my dough sticky?

The dough will be soft. If it’s too sticky to handle, chill it in the refrigerator for 15-20 minutes to firm up the butter.

Is the raw egg white safe?

Using a pasteurized egg white minimizes risk. Alternatively, you can use a store-bought pasteurized liquid egg white or a meringue powder substitute prepared according to package directions.

My cookies spread too much. What happened?

This is likely due to the butter mixture being too warm when incorporated, or the dough balls were placed on a warm baking tray. Ensure your dough is cool and your trays are at room temperature.

Can I make the icing without coloring?

Absolutely. The pink coloring is purely decorative. You can leave the icing white or use a different color gel for various occasions.