Vegan, Gluten-Free Honey Jumbles!

Posted by on Sep 11, 2013 in Recipes | 0 comments

Growing up, Honey Jumbles were by far my favorite Arnott’s biscuit (In Australia we call cookies biscuits, and since I’m talking about an Aussie biscuit, I’ll use that term throughout this post)! I loved the soft, but almost chewy texture, the warmness of the spices, and the hard pink or white icing that topped them off.  So when I was thinking about what I wanted to veganize and de-glutenize for this blog, honey jumbles were at the top of my list!  

The dough.

The dough.

These biscuits/cookies are a light and fluffy gingerbread.  The spices add warm overtones, but they are subtle and not overpowering.  The royal icing completes the biscuits nicely.  They are in fact far, far better than I remember.  As the name implies, honey is a key ingredient.  I replaced it with agave nectar and it worked perfectly!

naked honey jumbles

Naked honey jumbles, fresh out of the oven.

I won’t even begin to pretend that these vegan and gluten-free biscuits are healthful in any way.  They are not. They are laden with sugar and there really is nothing to redeem them.  But as a very occasional treat, why not?

iced honey jumbles

Freshly iced!

Vegan Honey Jumbles
Serves 20
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Total Time
2 hr 30 min
Total Time
2 hr 30 min
Biscuits
  1. ¼ cup vegan butter (I used earth balance buttery sticks)
  2. ½ cup agave nectar
  3. ¼ cup brown sugar, firmly packed
  4. 1½ cups of all-purpose, gluten-free flour
  5. ½ tsp baking soda or bicarbonate of soda
  6. 1 tsp ground ginger
  7. ½ tsp allspice
  8. ¼ tsp ground cloves
  9. ¾ tsp xanthan gum
  10. 2 tsps almond mlk
Icing
  1. 1/2 cup icing/powdered sugar
  2. 2 tsps+ almond milk
  3. 2 tsps+ corn syrup
  4. Beetroot juice (I just used the juice/marinade from a jar of beetroot I had in the fridge).
Instructions
  1. In a medium saucepan, add the butter, agave nectar and brown sugar.
  2. Turn your heat source to medium and stirring constantly with a heat-resistant spatula, bring the mixture to a boil.
  3. Remove from heat.
  4. Add remaining ingredients to the saucepan and mix to combine. The mixture will be very wet and hot and I’m sure you’ll wonder if you are doing the right thing. You are.
  5. Once mixed, set aside for about half an hour to let the mixture cool and expand. After mixture has cooled, it should have expanded to about double the original size and feel like a workable dough.
  6. After about half an hour, turn the oven to 350 degrees Fahrenheit, or 180 degrees Celsius.
  7. Cover a baking sheet with parchment paper.
  8. Cover a work surface with a light coating of brown rice flour.
  9. Turn out dough on to the work surface and knead it into a ball.
  10. Divide into four equal pieces.
  11. Take one of the four pieces and roll it out into a log shape about 25 centimeters/10 inches long.
  12. Cut into five equal pieces.
  13. Flatten a little and shape the ends of each piece into an oval.
  14. Repeat until all of the dough has been used.
  15. Bake in the oven for 12-15 minutes until the biscuits just start to brown at the edges.
  16. When cooked, remove from the oven and allow to cool completely (at least half an hour). Don’t try to cut corners here. If the biscuits are not completely cool when you ice them, the icing will melt into them and ruin them!
  17. Just before you are ready to ice the cookies, prepare your icing by adding the icing sure to a small bowl. A teaspoon at a time add one tsp of almond milk and one tsp of corn syrup until you achieve a thick, but smooth and spreadable icing (you want equal amounts of both).
  18. Spread ½-1 tsp of the white icing on top of just half of the biscuits.
  19. Add beetroot juice to the icing mixture until you get a nice light pink icing.
  20. Ice the remaining biscuits.
  21. Let the icing harden completely before eating. The icing should form a very hard shell.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Aren’t they pretty? I really don’t know why honey jumbles are traditionally iced in white and pink, but I think they look lovely. These biscuits may take a lot of time, but they are really very simple to make and are so, so worth it!

Finished Honey Jumbles

Yum!

I’m already thinking about what other Arnott’s biscuits I can try my hand at veganizing and de-glutenizing next. Iced Vovos anyone? What was your favorite biscuit/cookie as a kid?

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