Honey jumble cookies

By Lee

Ingredients

• 1/2 cup honey
• 60 g butter
• 1/4 cup brown sugar
• 1 1/2 cups plain flour
• 1/2 tsp bicarbonate soda
• 1 tsp ground ginger
• 1/2 tsp mixed spice
• 1/4 tsp ground cloves
• 2 tsps milk
• Icing 1 1/2 cups icing sugar, sifted
• 1 egg white
• 2 tsps lemon juice
• Pink food colouring

Details

Servings 20
Adapted from kidspot.com.au

Preparation

Step 1

These should still be a little soft when removed from the oven. Avoid baking them for any longer. They will firm up upon cooling.

Preheat oven to 180°C.
Line a baking tray with baking paper and set aside.
In a small saucepan, heat the butter, sugar and honey.
Bring it to the boil and then remove from heat. Leave to cool for an hour. It will thicken upon standing.
In a bowl, combine the flour, ginger, mixed spice, ground cloves and bicarbonate soda.
Mix the flour and honey mixture together. Add the milk to form a ball. Knead on a lighty floured surface.
Divide dough ball into 4 parts and roll each one into a sausage. Cut into 5 pieces. Smooth the ends of each piece and press down to 5mm thickness.
Bake for 12-15 mins. Leave on the baking tray for 10 minutes and move to cool on wire racks.

Icing
Beat the eggwhite until frothy and add the icing sugar and lemon juice.
Ice 10 biscuits and then add the pink food colouring to the icing mixture and ice the last 10.