Recipe of the day: Make your own honey jumbles

Ingredients

Biscuits:

60g butter

1/2 cup brown sugar, firmly packed

3/4 cup golden syrup

1 egg, beaten lightly

2 1/2 cups plain flour

1/2 cup self-raising flour

1/2 tsp bicarb soda

1 tsp ground cinnamon

1/2 tsp ground clove

2 tsp ground ginger

1 tsp mixed spice

Icing:

1 egg white

1 1/2 cups pure icing sugar

2 tsp plain flour

1 tbs lemon juice, approximately

pink food colouring

Method

1. Preheat oven to 160C. Grease oven trays.

2. Stir butter, sugar and syrup in a medium saucepan over low heat until sugar dissolves. Cool for 10 mins.

3. 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.

4. Divide dough into eight portions. Roll each portion into a 2cm thick sausage; cut each sausage into five 6cm lengths. Place on trays about 3cm apart; round ends with lightly floured fingers, flatten slightly. Bake for 15 mins. Cool on trays.

5. 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.

Makes 40 biscuits.