Ever since Arnott’s discontinued their iconic Honey Jumbles biscuits, they’ve just become a bittersweet, distant memory. That’s until now, because although Arnott’s haven’t brought them back to supermarket shelves, it’s just released the next best thing… the SECRET recipe to help you recreate the classic bikkie yourself! We bet you’re all dying to know how to make Honey Jumbles at home, so here is the (now not-so) secret recipe that you’ve been waiting for: Honey Jumbles: the secret recipe Prep time: 10 mins Cook time: 12 mins Makes: 20 Ingredients 75g unsalted butter, softened 1/4 cup honey 1/4 cup treacle syrup 1 1/2 cups plain flour 2 tsp ground ginger 1/2 tsp bicarb soda 1 1/2 tbsp milk Icing 1 egg white 1 1/2 cups icing sugar 1 tsp lemon juice Pink food colouring Method Pre-heat oven to 170C. Line 2 baking sheets with baking paper. In a small saucepan, combine butter, honey, and treacle. Stir over moderate heat until melted and smooth. Don’t let it boil. Set aside to cool slightly. Sift dry ingredients into a large bowl, add honey mixture and milk, stir well until combined. Chill for 30 mins or until firm. Roll mixture into 30 cm logs and cut into 7 cm lengths. Place on prepared tray and bake for 12 minutes. Leave on the tray for 5 mins, then move to a cooling tray. To make the icing, whisk the egg white in a medium bowl until frothy, sift the icing sugar into egg white and whisk until smooth. Dip half the biscuits front side into the icing and set aside. Add some pink food colouring to the icing and repeat with the remaining biscuits. In memory of other fallen biscuits: Arnott’s Lattice All this news about Honey Jumbles has got us teary about our discontinued fave, Lattice biscuits. We were just as sad as you all were when we received the news that they weren’t returning to supermarket shelves, and even created our own DIY version by cleverly glazing Arnott’s SAO crackers. We’ve also put together a list of the best alternatives to the beloved biscuit. We can only hope that one day the secret recipe for Lattice bikkies will be released, or maybe we’ll see both our buddies again on shelves sometime in the future. More Arnott’s stories: The Arnott’s biscuit comeback you didn’t see coming The most underrated Arnott’s biscuits, ranked Honey Snap biscuits disappeared in 1998… and Aussies still aren’t over it
You'll love this Italian biscotti recipe because it's easy to make, crisp, crunchy, and with a pleasant almond flavor.The recipe is without eggs and butter, so anyone can eat them. The biscotti are perfect for dipping in sweet dessert wine or eating alone.
Passionfruit shortbread so soft they almost melt in your mouth.
Nothing beats the flavor of a freshly baked pastry. And the Czechs are crazy about pastries! With a cup of coffee for breakfast, a snack, or even a quick dinner, a piece of sweet kolach or strudel serves as a satisfying treat everywhere. Interested in Czech pastry names? In this article, I will go over...Read More
A fantastic chocolaty treat. Great dipped in tea!
A thick and creamy milk pie made with semolina. Served with honey and cinnamon for a filling and delicious sweet treat!
This Turkish yogurt cake is a lightened up dessert that tastes like a luxurious treat. It has a creamy, smooth texture similar to a cheesecake, yet it also has a light, airy quality thanks to the egg whites that are whipped into the batter. The combination of Greek yogurt and the raspberry sauce give it a sweet, tart flavor.
Embark on a divine journey with this Greek Ekmek Kataifi recipe! Dive into layers of luscious custard embraced by syrup-infused pastry. A tantalizing treat that promises to satisfy your sweetest cravings.
Fluffy, soft sweet yeast dumplings served with a rich vanilla sauce and delicious poppy-seed-sugar topping. An indulgent dessert that nobody can resist.
Sweet, spicy, and savory, these Korean Gochujang Noodles are a delicious quick fix for your lazy meals. These come together in just 20 minutes using simple ingredients.
Learn how to make bougatsa, a famous Greek custard pastry often eaten for breakfast
Trakteer uzelf of uw visite op heerlijk romige koffie-éclairs. Romige koffie-éclairs Voor 10 éclairs Ingrediënten: Voor de vulling - 80 gram maïzena - 9
Hi, Everyone! I'm so excited to share this recipe for traditional Czech "buchty" (sweet filled buns) with you today! Every time I get a little homesick and miss Prague, I know that cooking or baking something that reminds me of home will cheer me up! These sweet buns are one of my favorites, and just
Turkish lokma is a popular sweet pastry made from sweet dough balls fried to golden brown and then soaked in syrup. A common street food throughout many Middle eastern countries.
A classic Italian budino recipe for delightfully thick, creamy and sweet homemade butterscotch pudding in under 30 minutes. Add a layer of salted caramel for an extra decadent dessert!
This homemade custard recipe is made from scratch! NO custard powder! Both of my children ate this as babies and it is absolutely delicious.
Pastéis de feijão (literraly translated as 'Bean pastries') are a typical sweet from Torres Vedras in Portugal. One of my parent's neig...
This Senegalese Mafé is a delicious and sumptuous Chicken stew that also happens to be chock-full of hearty chunks of sweet potatoes, carrots, rutabaga and cabbage, all blanketed in a creamy, slightly spicy tomato peanut sauce.
Velvet Noodle Pudding
John seriously considered leaving this recipe out of the book, not because there is anything wrong with it, but because he didn t really want us to have it. His generous good nature has won through, however, so here it is. While he would maintain that this is the best hedgerow delight imaginable, the elderflowers could easily be replaced with Japanese rose petals. A further possibility would be to use rosehip syrup to make Turkish delight, adjusting the sugar and water amounts accordingly.
This enchanting cake, named for its resemblance to the rugged peaks of the Carpathian Mountains, is a delightful combination of puff pastry and sumptuous vanilla cream.
Flaky, buttery, golden croissants filled with an irresistible homemade berries and cream filling. It's the perfect dessert to impress.
Sweet tarts, cheesy appetizers, savory pies, and more.
This eggplant side dish Korean style is so delicious and can be made spicy or more sesame. Here's the recipe. Easy to follow with pictures.
Seviyan Kheer (Vermicelli Kheer, Sevai Kheer, Semiya Kheer) is a delicious Indian dessert made using vermicelli and milk. Make it for special occasions or festivals using my easy recipe.
This recipe is made using the Tefal Cuisine Companion. If you do not have this appliance, you can still try making this. For step 2, whisk the egg yolks and sugar in a bowl until combined, and then add the milk and vanilla. Place the bowl over a pan of simmering water, making sure that the bowl and water do not touch, and heat gently, whisking continuously until starting to thicken - around 5 minutes. Continue following recipe from step 3.
Baked vanilla ricotta pudding is a deliciously creamy and easy to make dessert recipe. With just 5 ingredients it's naturally sweetened and takes hardly any time too!
Authentic Hungarian Farsangi Fánk is a sweet, light and airy doughnut that's perfect with your morning coffee or as a dessert! They're absolutely scrumptious!
Ekmek Kataifi is a delicious traditional Greek dessert made using Kataifi Pastry. Kelly’s Ekmek Kataifi is a traditional Greek dessert made up of three delicious layers - a crispy Kataifi Pastry base soaked in a sugar syrup, a layer of custard and a layer of fresh cream. Kataifi dessert. Kataifi des
These pastry cream filled cardamom buns are one of the most delicious treats - they're fluffy, creamy, sweet, and just taste absolutely amazing! In Denmark, we eat these in the lead-up to one of our favorite holidays as children - Fastelavn!
Welcome back! It’s been a while since we’ve had one of these Australian biscuit soirées. I do apologise for the hiatus. I don’t have any real excuse for it, but I brought biscuits…
I love squares. I don't mean the shapes...although I don't have anything against square shaped things....I just mean squares as in the bar variety. They are so cute and tasty and, when you don't feel like making individual cookies, they are great shortcuts. Chocolate chip cookies become chocolate chip squares. *Poof* Just like that. Magic. These squares are a great addition to any plate. They are pretty and pink and very girly. Perfect for a baby shower or tea with the girls or even for Christmas. These have incredible flavor - a buttery graham crust, sweet coconut middle, and cheery cherry frosting. They have been a popular addition to our treat plate for many years. I hope you give them a try! Neapolitan Squares Ingredients Crust 2 cups graham cracker crumbs 3/4 cup butter, melted 3/4 cup brown sugar 1/3 cup flour Middle 2 cups shredded coconut 1 can (14 oz) sweetened condensed milk Icing 2 cups icing sugar 2 Tbsp butter 3 Tbsp Maraschino cherry juice Directions Preheat oven to 350. Line 9 X 13 pan with parchment paper, folding edges over to make "handles", lightly spray with cooking spray. Combine crust ingredients together until crumbly. Press into prepared 9 X 13 pan. Bake in 350 oven for about 8 minutes, until sides are just barely starting to turn brown. Mix together coconut and condensed milk until combined. Carefully spread over crust. Return to oven for about 20 minutes, until very lightly browned. Remove from oven and let cool before frosting. Beat icing ingredients together. Add a bit more cherry juice, if needed, to make it smooth and spreadable. Spread evenly over cooled bars. Use parchment paper handles to remove bars from pan, slice and enjoy. *Note - This can be used the same day it is made but is more difficult to cut. Chilling in the fridge overnight and then letting come back up to room temp before cutting is much easier. Plus, the flavors have to time to develop a little longer. Here is a tip for spreading layers with less difficulty. Spoon out tablespoon sized amounts of the filling you are trying to spread evenly around the layer you are covering. Gently use your knife to pull the smaller tablespoon blobs together. (See Photo below) This tends to work a little better than just pouring all of the filling in one big blob and trying to smooth it out. Especially if you have a fragile bottom layer that will break up if you are too rough. Just remember to take your time and slowly and gently spread your filling. If you go too fast and try and rush it you may end up destroying your bottom layer. This way works better for me, anyway. Let me know if it helps you. :) Oooooh....and, another tip......definitely use butter and not margarine when you are baking!! Especially for recipes like this. The butter adds a much richer, caramel-y flavor than margarine does. Sue might disagree with me - she thinks butter in cookies makes them "too rich" so she uses margarine for her cookies. (I know, she's weird)
Scented with vanilla bean and light rum, this silky, crowd-pleasing custard dessert is astoundingly simple to make.
Here is an easy Trogirski Rafioli recipe for you to make at home with ease!
Polish kisiel is a traditional dessert made by thickening fruit kompot with potato starch. It tastes best warm but you can have it cool too!
This delicious sweet Filo Pastry dessert is a great alternative to a traditional cheesecake. These tarts are made using Fillo Pastry, filled with a creamy lemon cheesecake filling and topped with fresh raspberries. Enjoy the beautiful flavours of this light cheesecake dessert with lemon zest and fre
Sharing a delicious twist on the classic Jewish pastry with this Nutella Rugelach. It follows a traditional recipe but is made with Nutella instead of jam or chocolate chips. It's the perfect sweet treat for Hanukkah!
These easy Curried Potato Pasties are the perfect portable veggie meal or snack (depending which size you make!) for lunchboxes and summer picnics, served with a quick, slightly spicy coriander chutney that takes just minutes to make!
