Honey Jumbles and a bundle of joy!

Happy Easter!!

I've always loved Arnott's Honey Jumbles so I made a few to celebrate this Easter instead of the traditional boiled egg and chocolate easter egg. It was my first time making these biscuits and looks just as good as a colour egg and just as yummy. 

The honey jumbles always remind me of my childhood and they bring back so many memories of being carefree and just being a kid. I guess that is what chocolate easter eggs represent for many kids these days but for me just give me a honey jumble anytime :) all covered in pink and white icing and a special hundreds and thousands sprinkle for Easter!!! .... Happy Easter!

 And just another something to add to the joy of Easter is my little bundle of joy, my new daughter Sophie and just 6 weeks old.

Honey Jumbles

Makes 40

60g butter

2/3 cups golden syrup

1 3/4cups plain flour

1tsp baking powder

1 1/2tsp ground ginger

1 tsp mixed spice

2 tbsp milk

extra flour

1. Melt the butter in a saucepan over low heat and add the golden syrup and bring to a boil. Remove from the heat and cool for about 10mins.

2. Add the sifted flour and other dry ingredients with the milk and stir until it is well mixed and smooth. Leave the dough in the saucepan and cover for about 2 hours and this will allow the dough to thicken.

3. Turn out the dough onto a floured surface and knead lightly until the dough is soft and not sticky.

4. Divide the dough into 4 parts and roll each part into 1cm thick rolls and divide it into 10 parts and round the ends into small sausage shapes.

5. Dust the baking sheet with flour and bake in a preheated oven 180C for about 10mins until a pale golden. Completely cool before icing.

Icing

1 egg white

1 1/2 cups icing sugar

2 tsp plain flour

2 tsp of lemon or lime juice

pink food colouring

1. Sift the icing sugar and combine with the egg white until smooth. Add the flour and juice until the combined. Half the icing and add a few drops of the pink colouring to one half. 

2. When the honey jumbles have cooled down cover the tops with the white and pink icing. For this Easter occasion I've added a special sprinkle of hundreds and thousands. 

Oats, Coconut and Golden Syrup........Anzac Biscuits

Rolled oats, desiccated coconut, golden syrup, flour, sugar and butter ..... it's the simplicity of the ingredients that make this biscuit such an all time favourite in our family. There isn't much fuss about making this biscuit, no eggs required or milk needed, just mix the ingredients and bake ..... and you can keep them for a long time.

Although Anzac Biscuits are simple in the making they have a long history having been around since World War I and have more significance to Australians as a sort of "national" biscuit. It was a popular biscuit for Australian and New Zealand Army Corps (ANZACs), they were made by the wives and mothers of soldiers sent off to war as a source of food for the troops.

Even though ANZAC Day is coming up on April 25th I occasionally make these biscuits all year round as well as another fav, gingerbread and keep them in the house because they're just a healthier alternative to having quick snacks like chips, or other commercially bought biscuits or cookies.