This plain slightly sweet biscuits are flavoured with caraway seeds and five spice. Delicious served with a cup of tea.
Delicious knots of spiced biscuit, Jumbles were a favourite Tudor treat, flavoured with caraway, aniseed and mace.
The Monroes often served Waverly Jumbles, the original 1800's recipe from the Monroe Family Recipes Cookbook follows, however I have posted the 'updated' version - which is the same recipe but with more specific directions. The original recipe says "One pound of flour, one-half pound of butter, three-fourths pound of brown sugar, two eggs, one-half teaspoon of nutmeg, two tablespoons of rose water. Roll out long and cut into strips, join into rings and bake." Time to make doesn't include the dough chilling time.
This plain slightly sweet biscuits are flavoured with caraway seeds and five spice. Delicious served with a cup of tea.
Use everyday ingredients to create these perfectly spiced honey jumble treats!
These soft-baked gingerbread fingers are light and chewy spiced with honey and ginger, topped with a jumble of pink or white icing
Large batch biscuits that can be easily halved if you aren't feeding an army.
With raisins, semisweet chocolate, pecans, and almonds, these easy cookies are a dream to eat as well as to make.
These soft-baked gingerbread fingers are light and chewy spiced with honey and ginger, topped with a jumble of pink or white icing
This plain slightly sweet biscuits are flavoured with caraway seeds and five spice. Delicious served with a cup of tea.
These delicious sweet baked fingers iced with a sweet glaze are a classic dessert that children from every generation loved.
These oatmeal fudge bars are a vintage favorite dessert from the 1980s, made famous by Pillsbury. Also called Revel Bars, they are a classic
Pretty soft-baked ginger biscuits topped with glossy white and pink icing.
These firm, chewy cookies are a cross between gingerbread and a graham cracker topped with crisp, seet icing. A favorite, nostalgic Australian treat.
The aroma of these vegan honey jumbles, fills your senses with fall and festive delight before you’ve even tasted them. And the taste 🤤, pure delight.
Rose’s Christmas Cookies, Rose Levy Beranbaum (1990)
Celebrate Irish heritage with these intricate Celtic Knot butter cookies that have a history dating back to medieval times.
Kaffe Fassett Collective by Kaffe Fassett for Free Spirit Fabrics The Kaffe Fassett Collective has been inspiring us for years with Fassett’s distinct blend of bold color and composition. The patterns he uses are simple but incredibly graphic and uniquely Kaffe! He plays with this dichotomy between traditional concepts and modern design to great effect; the new releases play with the connections he’s already made between color and design. Plaids and zig zags; jumbles of dots and spots; leaves, fruit and flowers; ombrés and mosaics of all kinds clash in the beautiful cacophony of the Collective. Free Spirit 42-44 inches wide. 100% cotton. **Unless otherwise stated all fabric is sold in 1/2 yard increments. If you need a longer length, just order multiple units at checkout. e.g. If you want 2 yards just select "4" in the quantity box. Note: 1/2 yard = approximately 45.72 cms
Get your doublet and hose ready for a right Tudor knees-up. These traditional Tudor biscuits are flavoured with prized spices – caraway, aniseed and mace.
These classic English biscuits are baked to golden brown perfection and flavoured with vanilla and fragrant mixed spices. Try a Tudor snack with your cuppa
These firm, chewy cookies are a cross between gingerbread and a graham cracker topped with crisp, seet icing. A favorite, nostalgic Australian treat.
This plain slightly sweet biscuits are flavoured with caraway seeds and five spice. Delicious served with a cup of tea.
Ever since Arnott’s discontinued their iconic Honey Jumbles biscuits, they’ve just become a bittersweet, distant memory. That’s until now, because although Arnott’s haven’t brought them back to supermarket shelves, it’s just released the next best thing… the SECRET recipe to help you recreate the classic bikkie yourself! We bet you’re all dying to know how to make Honey Jumbles at home, so here is the (now not-so) secret recipe that you’ve been waiting for: Honey Jumbles: the secret recipe Prep time: 10 mins Cook time: 12 mins Makes: 20 Ingredients 75g unsalted butter, softened 1/4 cup honey 1/4 cup treacle syrup 1 1/2 cups plain flour 2 tsp ground ginger 1/2 tsp bicarb soda 1 1/2 tbsp milk Icing 1 egg white 1 1/2 cups icing sugar 1 tsp lemon juice Pink food colouring Method Pre-heat oven to 170C. Line 2 baking sheets with baking paper. In a small saucepan, combine butter, honey, and treacle. Stir over moderate heat until melted and smooth. Don’t let it boil. Set aside to cool slightly. Sift dry ingredients into a large bowl, add honey mixture and milk, stir well until combined. Chill for 30 mins or until firm. Roll mixture into 30 cm logs and cut into 7 cm lengths. Place on prepared tray and bake for 12 minutes. Leave on the tray for 5 mins, then move to a cooling tray. To make the icing, whisk the egg white in a medium bowl until frothy, sift the icing sugar into egg white and whisk until smooth. Dip half the biscuits front side into the icing and set aside. Add some pink food colouring to the icing and repeat with the remaining biscuits. In memory of other fallen biscuits: Arnott’s Lattice All this news about Honey Jumbles has got us teary about our discontinued fave, Lattice biscuits. We were just as sad as you all were when we received the news that they weren’t returning to supermarket shelves, and even created our own DIY version by cleverly glazing Arnott’s SAO crackers. We’ve also put together a list of the best alternatives to the beloved biscuit. We can only hope that one day the secret recipe for Lattice bikkies will be released, or maybe we’ll see both our buddies again on shelves sometime in the future. More Arnott’s stories: The Arnott’s biscuit comeback you didn’t see coming The most underrated Arnott’s biscuits, ranked Honey Snap biscuits disappeared in 1998… and Aussies still aren’t over it
Pretty soft-baked ginger biscuits topped with glossy white and pink icing.
Kaffe Fassett Collective by Kaffe Fassett for Free Spirit Fabrics The Kaffe Fassett Collective has been inspiring us for years with Fassett’s distinct blend of bold color and composition. The patterns he uses are simple but incredibly graphic and uniquely Kaffe! He plays with this dichotomy between traditional concepts and modern design to great effect; the new releases play with the connections he’s already made between color and design. Plaids and zig zags; jumbles of dots and spots; leaves, fruit and flowers; ombrés and mosaics of all kinds clash in the beautiful cacophony of the Collective. Free Spirit 42-44 inches wide. 100% cotton. **Unless otherwise stated all fabric is sold in 1/2 yard increments. If you need a longer length, just order multiple units at checkout. e.g. If you want 2 yards just select "4" in the quantity box. Note: 1/2 yard = approximately 45.72 cms
The Kaffe Fassett Collective has been inspiring us for years with Fassett’s distinct blend of bold color and composition. The patterns he uses are simple but incredibly graphic and uniquely Kaffe! He plays with this dichotomy between traditional concepts and modern design to great effect; the new releases play with the connections he’s already made between color and design. Plaids and zig zags; jumbles of dots and spots; leaves, fruit and flowers; ombrés and mosaics of all kinds clash in the beautiful cacophony of the Collective. Free Spirit 42-44 inches wide. 100% cotton. **Unless otherwise stated all fabric is sold in 1/2 yard increments. If you need a longer length, just order multiple units at checkout. e.g. If you want 2 yards just select "4" in the quantity box. Note: 1/2 yard = approximately 45.72 cms
These firm, chewy cookies are a cross between gingerbread and a graham cracker topped with crisp, seet icing. A favorite, nostalgic Australian treat.
Here we are at week 8 and anther new category, Tudor Week. I decided to make Tudor Celtic Knot Jumble Biscuits There are only 5 bakers left in the tent. Selasi, Benjamina, Andrew, Candice and Jane. The Great British Bake Off as we know it (before the move to channel 4) is almost over. I’m …
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A sweet and spicy biscuit.
These delicious sweet baked fingers iced with a sweet glaze are a classic dessert that children from every generation loved.
Get your honey fix! - by Sarah Murphy
Kojo explores what we've learned from early African-American cookbook authors and how their recipes are changing our perceptions of Southern cooking.
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Every Christmas when we were at my grandma and grandpa's house she would have plates of Christmas cookies. It felt like we could never run out no matter how many we ate. I can't fathom the hours she spent baking all of her cookies in the days before we came. I wish I could talk to her about it now that I'm all grown up and making cookies for my family. Everyone had their favorites and these Coconut Jumbles were at the top of my list.
If you’ve ever flicked through a historical cookbook you may have stumbled across a recipe for jumbles (also spelt jumbals, iombils, jambals and any other way you can imagine), a popular typ…
We had a marvelous time with family in town. In one long weekend we saw the Golden Gate Bridge, Pier 39, four beaches, and two farmers' markets. I've spent the week since then adjusting to real life—Baby T and I are both missing having other people to entertain him 24-7! To ease us back in to real life, I had to make my all-time favorite cookie. I owe my mom (by way of Betty Crocker) for this fabulous treat. Super soft because of the sour cream, and with a buttery icing I know you'll love—be sure to give these a try! Betty Crocker's Jubilee Jumbles 2 3/4 cups flour 1 1/2 cups brown sugar (which always means packed) 1 teaspoon salt 1/2 teaspoon baking soda 1 cup dairy sour cream 1/2 cup shortening 2 eggs 1 teaspoon vanilla half a bag of semi-sweet chocolate chips (Our family's addition. Don't skip these!) Preaheat to 375. Mix all ingredients together. Cover and chill for one hour. Drop dough onto cookie sheet with spoons. Bake for 10 to 12 minutes or until slightly golden on top. Glaze: Start by melting 6 Tablespoons butter in a saucepan on medium heat. Remove from heat, and stir in two cups of powdered sugar. Add more powder sugar, 1/2 cup at a time, until just barely frost-able. Stir in 1 teaspoon vanilla. Frost cookies once they have cooled.
Use everyday ingredients to create these perfectly spiced honey jumble treats!
With raisins, semisweet chocolate, pecans, and almonds, these easy cookies are a dream to eat as well as to make.
This plain slightly sweet biscuits are flavoured with caraway seeds and five spice. Delicious served with a cup of tea.
These soft-baked gingerbread fingers are light and chewy spiced with honey and ginger, topped with a jumble of pink or white icing
