HONEY JUMBLE BUTTON COOKIES
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Ingredients
80 Grams of butter
1/2 Cup of honey
1/3 Cup of brown sugar
2 Cups of plain flour
1/2 Teaspoon of baking soda
1/2 Teaspoon of ground cinnamon
1/2 Teaspoon of mixed spice
Icing
1 Cup of icing sugar
20 Grams of butter
2 Tablespoons of boiling water Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D Get Instant Access to my FREE ebook Right Now Just Visit where you can see our 20 most popular recipes that is sure to impress :D
Honey Jumble Biscuits | Cooking With Kids | Kidspot
Honey Jumble biscuits are a childhood favourite and so easy to make at home!
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How to Make Honey Joys | Easy Honey Joys Recipe
Print the FULL recipe here:
In this episode of In the Kitchen with Matt I will show you how to make Honey Joys. Honey Joys are a yummy treat popular in Australia. The recipe is super easy to make using very few ingredients, corn flakes, butter, sugar, and honey. They taste kind of like frosted flakes stuck together with a hint of buttery honey taste, oh so yummy! If I can do it you can do it, let's get started!
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Ingredients:
4 cups corn flakes (100g)
1/3 cup of butter (75g)
1/3 cup of sugar (70g)
1 to 2 tbsp. of honey (20 to 40g)
Tools:
sauce pan
muffin pan
paper cups
spatula
wooden or silicon spoon
table spoon
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Vanilla and Cocoa Jumbles
Full recipe available at
To us, these ring jumbles brought parties and the Holiday season to mind. They look funny, they taste good and with a little bit of patience, you can make them, too. Weaving has never been more delicious before!
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From the Hearth: Eliza Leslie's 1828 Jumbles
Jumbles are a simple butter cookie similar to our modern sugar cookie. They have a long history dating back to the 16th century. Receipts (recipes) were commonly printed in cookbooks. The one being made today was published in Eliza Leslie’s 1828 cookbook “Seventy-Five Receipts for Pastry, Cakes & Sweetmeats”.
Original Receipt (recipe)
JUMBLES
Three eggs
Half a pound of flour, sifted
Half a pound of butter
Half a pound of powdered loaf sugar
A table-spoonful of rose-waler
A nutmeg grated
A tea-spoonful of mixed mace and cinnamon
Stir the sugar and butter to a cream. Beat the eggs very light. Throw them, all at once, into the pan of four. Put in, at once, the butter and sugar, and then add the spice and rose-water. If you have no rose-water, substitute six or seven drops of strong essence of lemon, or more if the essence is weak. Stir the whole very hard, with knife.
Spread some flour on your paste-board, and flour your hands well. Take up with your knife, a portion of the dough, and lay it on the board. Roll it lightly with your hands, into long thin rolls, which must be cut into equal lengths, curled up into rings, and laid gently into an iron or tin pan, buttered, not too close to each other, as they spread in baking. Bake them in a quick oven about five minutes, and grate loaf-sugar over them when cool.
Modern Conversion
3 eggs
1/2 lb. flour (1 ¾ c), sifted
1/2 lb. (1 c) butter
1/2 lb. (1 1/8 c) powdered loaf sugar
1 TBS rosewater
1 nutmeg (2 tsp), grated
1 tsp of mace and cinnamon, combined
Bake at 400 degrees until golden brown, about 5 minutes.
MUSIC: Sonata No. 1 in F Minor, Op. 2 No. 1 - I. Allegro
Composer Ludwig von Beethoven
Performed by Paul Pittman
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This music is licensed under a Creative Commons Attribution-Public Domain Mark 1.0 License
Filmed at the 1820 Col. Benjamin Stephenson House
2023©
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