If you haven’t noticed, my current obsession is recreating childhood treats with a vegan twist. This time it’s the humble Honey Jumble biscuit. Obvs not going to pop honey into these little morsels but agave does the trick just fine and with hints of cinnamon, clove and mixed spice, they’re the perfect winter biscuit to enjoy with a hot cup of tea plus they’re fun to make with kids!
- 1/2 cup vegan margarine
- 1/2 cup agave syrup
- 1/4 cup brown sugar, firmly packed
- 1 3/4 cups plain flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 1/4 teaspoon ground cloves
- 2 tablespoons almond milk
- 2 cups icing sugar
- 1 tablespoon cornflour
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk
- Pink food colouring
- Pop the vegan margarine, agave and brown sugar in a large saucepan and bring to the boil over medium heat. Once boiling, take off the heat and put aside for 10 minutes.
- Sift in the flour, baking soda, spices and almond milk until well combined. Cover and set aside for an hour to cool.
- Preheat the oven to 180°C and line two baking trays with baking paper.
- Tip the dough out onto a lightly floured surface and knead for a couple of minutes.
- Separate the dough into 4 even pieces. Roll each piece of dough into a 30cm worm and cut into 5 even pieces.
- Place on the baking tray, 2cm apart and press down gently with the back of a spoon. If you want nice round edges, you can gently shape the dough.
- Bake for 10 minutes and allow to cool on the tray for 10 minutes before transferring to racks to cool completely.
- To make the icing, sift the icing sugar and cornflour together before adding the almond milk and vanilla. Whisk until combined before separately half into another bowl before adding a tiny drop of pink food colouring.
- Gently spread onto the biscuits and and set aside until the icing sets.