Honey Jumbles Recipe | Cooking with Nana Ling

Honey Jumbles are the pretty, soft-baked ginger biscuits — topped with glossy white and pink frosting — you might remember from your childhood.

Unfortunately, Arnott’s no longer makes these lovely cookies. But that’s okay because they’re easy to make at home and this recipe creates a cookie that’s even better than you remember!

Honey Jumbles recipe

When Arnott’s Honey Jumbles were discontinued, there was a huge outcry from devoted Honey Jumbles fans.

The usual statement followed – sales just weren’t high enough to justify ongoing production.

But to counteract the disappointment, Arnott’s has released the recipe for this popular but unfortunately discontinued cookie.

Thank you Arnotts!

Ingredients for Honey Jumbles

These cookies will need:

• butter
• honey
• syrup
• regular flour (all-purpose flour)
• ground ginger
• spice mix
• Bicarb Soda (Baking Soda)
• Milk.

Note that the quantities can be found in the recipe card at the end of this post.

How to Make Honey Jumbles

Begin by sifting all of the dry ingredients into a bowl.

Next, melt the butter, honey, and syrup in a saucepan over low heat until the butter is melted and the mixture is smooth. Not cook.

Add this melted mixture to the dry ingredients along with the milk. Stir until combined.

Place the bowl in the refrigerator and chill for 30 minutes.

While the mixture is cooling, preheat your oven to 170 degrees Celsius (convection) and line two baking sheets with parchment paper.

Once cool, break the mixture into 4 equal portions and roll each into a smooth ball.

Roll each ball into a 28cm sausage shape.

Cut each into pieces 4 x 7 cm long. Place each length on a paper-lined baking sheet, flatten slightly and round the corners to create a more oval shape.

Bake 12 minutes.

After removing the cookies from the oven, allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire cooling rack.

Icing Your Honey Jumbles

The pink and white icing makes these biscuits so distinctive and special.

Half of the cookies are glazed white and the other half are glazed pink.

For the icing you will need:

• powdered sugar
• protein
• lemon juice
• pink food coloring.

Note that the quantities can be found in the recipe card at the end of this post.

Once the cookies are completely cool, prepare the icing by whisking the egg whites until fluffy, then mix in the powdered sugar and lemon juice.

Transfer half of the icing mixture to another bowl and tint it pink by mixing in a drop or two of pink food coloring.

Your powdered sugar should be slightly runny, but not so runny that it loses its shape and runs once you’ve glazed the cookies.

It’s tricky to find the right balance, but take a look at the photos above and below and adjust your icing to resemble this consistency – adding extra lemon juice to make it more runny, or extra powdered sugar to make it less liquid.

Dip the top half of the biscuit face in the white icing and the remaining biscuits in the pink icing.

Let the glaze set.

Enjoy your Honey Jumbles cookies

Honey jumbles can be served once the frosting has set, but they taste even better if you give them a day to develop flavor.

Stored in an airtight container, they will keep for about a week.

You can also freeze Honey Joys and they will keep for a few months.

Enjoy other recipes from Cooking with Nana Ling

If you love honey, you might also like the Honey Joys and Honey Biscuits recipes.

If you want other old-fashioned cookie recipes, check out the entire Cooking with Nana Ling cookie collection.