Honey Jumbles

Biscuits:

• 60g butter
• ½ cup (110g) CSR Brown Sugar, firmly packed
• ¾ cup (270g) CSR Golden Syrup
• 1 egg, beaten lightly
• 2½ cups (375g) White Wings plain flour
• ½ cup (75g) White Wings self-raising flour
• ½ tsp bicarb soda
• 1 tsp ground cinnamon
• ½ tsp ground clove
• 2 tsp ground ginger
• 1 tsp mixed spice

Icing:

• 1 egg white
• 1½ cups (240g) CSR Pure Icing Sugar
• 2 tsp plain flour
• 1 tbsp lemon juice, approximately
• Pink food colouring

1. Preheat oven to 160°C. Grease oven trays.
2. Stir butter, sugar and syrup in a medium saucepan over low heat until sugar dissolves. Cool for 10 mins.
3. Transfer cooled mixture to a large bowl; stir in egg and sifted dry ingredients, in two batches. Knead dough on a floured surface until it loses its stickiness. Wrap in plastic wrap; refrigerate 30 mins.
4. Divide dough into eight portions. Roll each portion into a 2cm (¾-inch) thick sausage; cut each sausage into five 6cm (2½-inch) lengths. Place on trays about 3cm (1¼ inches) apart; round ends with lightly floured fingers, flatten slightly. Bake for 15 mins. Cool on trays.
5. For the icing, beat egg white lightly in a small bowl; gradually stir in sifted icing sugar and flour, then enough juice to make icing spreadable. Place half the mixture in another small bowl; tint with pink colouring. Keep icings covered with a damp tea towel while in use. Spread over cooled biscuits.