Honey Jumbles

Honey Jumbles

Looking for some distractions in the current climate? With some spare time on our hands, it's the perfect time to bake and hone in your creative skills in the kitchen.

CSR Sugar has prepared this recipe to help you make the most of what is left in your pantry.

These sweet treats use CSR's Brown Sugar and Pure Icing Sugar. This recipe is the ideal way to keep the kids entertained in the kitchen and make a great afternoon snack. 


Prep time: 15 minutes
Cook time: 50 minutes
Makes: 40 biscuits

60g butter
½ cup (110g) CSR Brown Sugar, firmly packed
¾ cup (270g) CSR Golden Syrup
1 egg, beaten lightly
2½ cups (375g) plain flour
½ cup (75g) self-raising flour
½ tsp bicarb soda
1 tsp ground cinnamon
½ tsp ground clove
2 tsp ground ginger
1 tsp mixed spice

1 egg white
1½ cups (240g) CSR Pure Icing Sugar
2 tsp plain flour
1 tbs lemon juice, approximately
pink food colouring

Preheat oven to 160°C. Grease oven trays.
Stir butter, sugar and syrup in a medium saucepan over low heat until sugar dissolves. Cool for 10 mins.
Transfer cooled mixture to a large bowl; stir in egg and sifted dry ingredients, in two batches. Knead dough on a floured surface until it loses its stickiness. Wrap in plastic wrap; refrigerate 30 mins.
Divide dough into eight portions. Roll each portion into a 2cm (¾-inch) thick sausage; cut each sausage into five 6cm (2½-inch) lengths. Place on trays about 3cm (1¼ inches) apart; round ends with lightly floured fingers, flatten slightly. Bake for 15 mins. Cool on trays.
For the icing, beat egg white lightly in a small bowl; gradually stir in sifted icing sugar and flour, then enough juice to make icing spreadable. Place half the mixture in another small bowl; tint with pink colouring. Keep icings covered with a damp tea towel while in use. Spread over cooled biscuits.