With Mother’s Day almost upon us, what could be a better gift for mum than baking her a delicious biscuit treat to enjoy on her special day.
Food writer and cookbook author Sophie Hansen, whose latest book Around The Kitchen Table is now available, joined The Morning Show to show how to cook up a batch of delicious honey jumble biscuits that mum will love.
Watch The Morning Show on Channel 7 and stream it for free on 7plus >>
Honey Jumble Biscuits
Prep time: 20 mins, plus 1 hour chilling Cook time: 15 mins Makes about 12
¼ cup (65 g) unsalted butter ½ cup (175 g) honey ¼ cup (45 g) brown sugar 1 tsp vanilla bean paste 1½ cups (225 g) plain (all-purpose) flour, plus extra for dusting ½ tsp bicarbonate of soda (baking soda) ½ tsp ground cinnamon ½ tsp ground ginger A pinch of freshly ground nutmeg A pinch of ground cloves 1 Tbsp milk
Orange icing 1 egg white 1½ cups (185 g) icing (confectioners’) sugar Grated zest and juice of 1 orange (see Note)
Combine the butter, honey, brown sugar and vanilla in a small saucepan over medium heat. Cook, stirring, for a few minutes or until the mixture has melted into a thick caramel. Remove from the heat and set aside to cool for 5 minutes.
Sift the dry ingredients into a bowl. Pour in the butter mixture and milk and stir until well combined. Cover the dough and pop it into the fridge to chill for 1 hour.
Preheat the oven to 180°C (350°F). Line two baking trays with baking paper.
Divide the dough into four pieces. Roll out one piece into a 15 cm (6 inch) long sausage on a lightly floured surface. Cut the sausage into three pieces and flatten each into an oval shape. Place on the tray, leaving room for spreading. Repeat with the remaining dough.
Bake the biscuits for 8–10 minutes or until they have puffed up a little and are dry to the touch. Transfer to a wire rack to cool.
For the icing, whisk the egg white in a small bowl until foamy. Sift in the icing sugar, then add the orange zest and juice, a little at a time, and whisk until the mixture is smooth and thick.
Spoon about 1 teaspoon of icing onto each biscuit and gently spread to cover. Store the biscuits in an airtight container for up to a week.
Note: If available, use a blood orange to make the icing – it will add colour and some extra tang.
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