ICED JUMBLES
Ingredients
85g butter, melted
3/4 cup honey
2 cups plain flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons mixed spice
1/2 teaspoon ground cloves
2 tablespoons milk
2 to 3 tablespoons plain flour, extra
1 eggwhite
1 1/2 cups pure icing sugar, sifted
1 to 2 drops red food colouring
Method
Bring butter and honey to the boil in a saucepan over low heat. Simmer
for 2 minutes. Stand for 15 minutes to cool.
Sift flour, bicarbonate of soda and spices over butter mixture. Gently
stir in milk. Stand at room temperature for 1 1/2 hours or until mixture
has cooled and become thick.
Preheat oven to 180°C. Line 4 baking trays with baking paper.
Turn dough onto a lightly floured board. Knead, working in a little
flour, until mixture is no longer sticky. Divide mixture into 4
portions. Roll each into a long, 1.5cm-wide sausage shape. Cut each
'sausage' into 6cm lengths. Tuck cut edges under so biscuits will have
rounded ends.
Place biscuits onto trays. Bake, 2 trays at a time, for 8 to 12 minutes
or until biscuits begin to crack on surface.
Whisk eggwhite in a bowl. Add icing sugar, stirring until smooth. Add
red food colouring to half the icing. Spread pink icing over half the
biscuits and white over the other half. Allow to set. Serve.
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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