Well, the Honey Jumbles were a fail. Or rather, a learning opportunity.

Several things added up to a less than brilliant biscuit:

- The bicarbonate of soda was old. I used some from a big box, and I think it had lost its leavening properties.

- When the recipe said to “roll each quarter of the dough into a sausage 1 cm thick”, my measurement must have been out. Very big Honey Jumbles! Which might have lead to the next problem…

- I slightly underbaked the biscuits. They are tricky - over bake them, and they become too hard, but they are very soft straight out of the oven, and firm up quite a lot overnight. Another two minutes or so next time.

- The icing was slightly too thick for easy spreading, and I misjudged the strength of the new food colouring, leading to a very unappealing colour on half the biscuits! “Rose Pink” was the desired colour - not the unfortunate “Antacid Medicine Pink” I ended tinting!

In the words of Cherish from “Bake Off:The Professionals”
“Cha la la la, I did not enjoy eating this at alllll…”

But never mind. I’m going to try again. Determined to conquer the #HoneyJumbles !
#Baking #cooking #BakingFail #biscuits #GreatBritishBakeOff #BakeOffTheProfessionals

May have watched too much #GreatBritishBakeOff - partner just looked at the cooling trays of honey jumble biscuits and said “The judges would like you to bake twenty identical biscuits…”

#GBBO #baking #biscuits #HoneyJumbles

Partner, on learning Honey Jumbles are no longer available at the shops, has asked me to make some.

It’s been a long time since I’ve made any, and they’re a simple bake - except that they really need to be left overnight for the flavours to develop, and to change from a biscuit to that lovely, cake-like texture.

So I’ll have to make a distraction bake alongside, to give the Honey Jumbles a chance.

Hmmmm.

Oddly enough, my recipe doesn’t contain any honey. Only golden syrup. Other more modern recipes have honey, and I’ve seen still others with treacle.

#baking #HoneyJumbles