Allergy free honey jumbles recipe

Ingredients
Biscuits

• 60g Nuttlex
• ½ cup honey
• ¼ cup brown sugar, firmly packed
• 1½ cups Orgran all purpose flour
• 1/3 cup Orgran gluten free gluten
• ½ tsp bicarb soda
• 1 tsp ground ginger
• ½ tsp mixed spice
• ¼ tsp ground cloves
• 2 tsp goat’s milk

Icing

• 1 tsp Orgran No Egg whisked with 40mls water until thick
• 1½ cups icing sugar, sifted
• 2 tsps lemon juice
• 1 drop red food colouring

Method
Biscuits

• Combine the Nuttlex, honey and sugar in a saucepan over a medium heat.
• Cook, stirring, for 3 minutes or until the Nuttlex has melted.
• Bring to the boil.
• Remove from heat and set aside for 10 minutes.
• Sift the flour, gluten free gluten, bicarb soda, ginger, mixed spice and cloves over the Nuttlex mixture.
• Add the goat’s milk.
• Stir to combine and cover the saucepan.
• Set aside for 1 hour or until the mixture has cooled and thickened.
• Preheat oven to 160°C fan-forced.
• Line 2 baking trays with aluminium foil sprayed with olive oil.
• Turn the dough out onto a lightly floured surface.
• Roll and press lightly (do not stretch and pull as you might normal dough).
• Divide the dough into quarters.
• Roll 1 portion into a 25cm long log shape.
• Cut into 5cm long pieces.
• Place the pieces on the prepared trays, leaving room for the dough to spread when cooking.
• Using a wooden spoon, flatten each piece of dough until they are each a ½ cm thick.
• Repeat with remaining dough.
• Bake for 10-12 minutes or until light golden.
• Stand on the trays for 10 minutes.
• Transfer to a wire rack to cool completely.

Icing

• Whisk the No Egg mixture until foaming.
• Gradually beat in the icing sugar until combined.
• Stir in lemon juice.
• Spoon half the mixture into another bowl.
• Tint one portion pink with food colouring.
• Spread pink icing over half of the biscuits.
• Spread while icing over the remaining biscuits.
• Set aside for 30 minutes or until the icing sets.