Honey jumble sandwiches
The humble honey jumble has been discontinued for a while now, so the best way to live out your Winnie the Pooh dreams now is to make them yourself! Made with 100% Australian-made Wild Nectar Honey, this dessert is sure to delight!
Note: in addition to the 30mins preparation time listed above, you are also required to wait 1 hour for icing to set on the biscuits.
Ingredients
125g unsalted butter, softened
3/4 cup brown sugar
1/2 cup Wild Nectar Organic Honey
1 free-range egg
1 1/4 cups self-raising flour
1 cup plain flour
3 tsp ground ginger
2 tsp mixed spice
1/4 tsp bicarb soda
ICING
1 cup pure icing sugar, sifted
1 Tbsp unsalted butter, melted
1-2 Tbsp boiling water
2-3 drops pink food colouring
1/3 cup pistachios, crushed
BUTTERCREAM
125g unsalted butter, softened
1 1/2 cups icing sugar mixture, sifted
2 Tbsp Wild Nectar Orange Blossom Honey, at room temperature
2 tsp vanilla bean paste
Method
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Preheat oven to 160°C fan-forced (180°C conventional). Line 2 oven trays with baking paper.
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In a large bowl, using an electric mixer, beat butter and sugar together until creamy. Add honey and egg, beating until combined.
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Sift flours, ginger, spice and bicarb soda into a large bowl. Fold into butter mixture until well combined.
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Roll tablespoons of mixture onto trays. Bake for 15-20 minutes until golden and firm. Cool biscuits slightly on trays before transferring to a wire rack to cool completely.
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For Icing, in a bowl, combine icing sugar, butter and enough water to form a thick, spreadable icing. Add a few drops of food colouring and swirl with a toothpick. Dip half of the biscuits face-side down into icing, gently rotating biscuit to get a swirl. Put on a lined baking tray and sprinkle with crushed pistachios. Put aside for 1 hour to set.
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For the Buttercream, in a stand mixer, beat butter until pale and fluffy. Gradually add icing sugar mixture, beat until fluffy. Add honey and vanilla, beat until combined. Transfer to a piping bag fitted with a fluted nozzle.
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Put un-iced biscuits, base-side up. Pipe buttercream over biscuits, then top with iced biscuits to serve.