Lucy makes...Aussie Honey Jumbles! (Spicy!)
#aussiefoodie #honeyjumbles #lucyblazebright
Hey everyone,
I thought I'd try another great Aussie recipe from the Women's Weekly Australia Bakes cookbook. Honey Jumbles certainly bring back a lot of good memories of having them as a kid. I have to say mine were a little too spicy for me (they will put hair on your chest lol) so I'd probably modify the recipe for less ground ginger and forgo the mixed spice.
I hope you give these a go!
Cheers,
Lucy
Ingredients
- 60g (2oz) chopped butter
- 1/2 cup (110g) firmly packed brown sugar
- 3/4 cup (270g) golden syrup
- 1 lightly beaten egg
- 2 & 1/2 cups (375g) plain flour
- 1/2 cup (75g) self-raising flour
- 1/2 tsp baking soda
- 2 tsps ground ginger
- 2 tsps mixed spice
Icing
- 1 egg white
- 1 & 1/2 cups (240g) icing sugar
- 1 tbsp lemon juice
- pink food colouring
Music from Youtube Studio: Future King of Heaven - Zachariah Hickman
Historical Baking, Episode 2: Jumbles
In this video I'm baking jumbles from the The National Cook Book by Hannah Mary Bouvier Peterson, published in 1856. I learned a lot about finding accurate measurements, 19th century chickens, and astronomy. So if you want to learn how to make this old-timey cookie, and learn about Mrs. Peterson's writing career, let's go! Please don't mine my lack of make-up, hair pulled back, and comfy clothes... I know I look terrible in this video, but baking isn't always pretty. HAHA!
1856 Recipe:
376. Jumbles
One pound of sugar,
Three-quarters of a pound of butter,
One pound of flour,
Five eggs,
One table spoonful of rose-water.
Beat the butter and sugar till smooth and light. Whisk the eggs, stir them into the butter and sugar, then add the rose-water and flour. Roll the dough in strips half an inch wide and four inches long, join them at both ends so as to form rings, sift sugar over, place them on tins, and bake them in a slow oven.
Modern Recipe (half batch):
1 cup/225g white sugar
2 cups/350g all purpose flour
3/4 cup/170g unsalted butter (room temperature)
1/2 tsp salt
2 large/125g eggs (whisked)
1tsp rosewater (I used orange blossom water)
Mix butter and sugar until creamy.
Add eggs and mix well.
Add flour and rose-water and mix until a dough forms.
Chill for at least an hour in the refrigerator.
Preheat oven to 350F/180C
Roll dough into 1/2 inch (1.5cm) strips (I call them snakes) about 4 inches (10cm) long
Shape into rings or pretzels, and place them on a cookie sheet lined with parchment paper
Sift sugar over them (I forgot this part)
Bake for 11-14 minutes
Eat them with the beverage of your choice (they are great dipped in coffee!)
References for the video:
The National Cook Book, 1856:
Bouvier's Familiar Astronomy:
The Young Wife's Cook Book:
Background on Hanna's life:
Appletons' Cyclopaedia of American Biography, entry for Henry Peterson including information about Hannah:
The American Cyclopædia: A Popular Dictionary of General Knowledge, entry for John Bouvier including information about Hannah:
Elizabeth Wagner Reed, American Women in Science Before the Civil War:
Her Wikipedia page... because why not?
Follow me on Instagram: @dr_kristi
Raw Jumble Berry Upside Down Cake
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Description:
Raw food author and chef Jennifer Cornbleet shares how to prepare a delicious and simple Jumble Berry Upside Down Cake using all raw ingredients and natural sweeteners. From her second book, Raw for Dessert.
Raw dessert and snack recipes are a great place to start a journey into the world of raw food. In this video, Jennifer shows you 'The world's fastest upside down cake.'
This raw, light healthy dessert recipe makes creating a delicious cake as easy as pie. No baking...no burning sugar on the bottom of your cake pan...no holding your breath as you try and invert your cake onto a serving plate. No oven needed and no 'fancy' tools are required:
• Cutting board
• Serrated Knife
• Measuring cups and spoons
• Food processor
• Rubber Spatula
• Mixing Bowl
• Parchment paper
• 6 Cake Pan
• Kitchen Scissors
With this raw recipe, a beautiful, mouthwatering dessert favorite is never more than a few minutes...and a few ingredients away:
• Fresh blueberries -- have the highest antioxidant capacity of all fresh fruit
• Fresh raspberries - contain the antioxidant ellagic acid which protects cells from becoming damaged and slows the growth of abnormal cells.
• Fresh strawberries - packed full of Vitamins C, K, B5, B6 with a high nutritional content of magnesium, folic acid, potassium, cooper and Omega-3.
• Light Agave Syrup - three times as sweet as table sugar, but doesn't spike your blood sugar like processed sugar
• 'Secret' Shortbread Crust (made with dried coconut, walnuts, dates, and salt) -- raw coconut is rich in medium-chain triglycerides, a type of dietary fat that may encourage weight loss and raw walnuts are an excellent source of omega-3 fatty acids that promote heart health.
Traditional upside down cake recipes are heavy on butter, processed flour and sugar, and eggs. They're also high in calories and cholesterol. This raw upside down cake recipe takes the focus off 'of manufactured' sweetness so the naturally flavorful sugars in the fruit can be the star of the show.
A raw food upside down cake is an after-dinner treat everyone can feel good about eating.
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Recipe Honey jumble biscuits
Recipe - Honey jumble biscuits
INGREDIENTS:
●60g butter, chopped
●1/2 cup honey
●1/4 cup firmly packed brown sugar
●1 1/2 cups plain flour
●1/2 teaspoon bicarbonate of soda
●1 teaspoon ground ginger
●1/2 teaspoon mixed spice
●1/4 teaspoon ground cloves
●2 teaspoons milk
●Icing
●1 eggwhite
●1 1/2 cups pure icing sugar, sifted
●2 teaspoons lemon juice
●Pink food colouring
Chocolate Jumbles Recipe
recipe for Chocolate Jumbles
How to make jumbles tudor knot biscuits
Step by step video tutorial showing how to make jumbles tudor knot biscuits.
The tudor knot biscuits were a favourite treat in the tudor times.
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