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Chocolate jumbles with caramel icing
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Elevated honey jumbles featuring golden syrup, cocoa, and decadent caramel icing.
Ingredients:
  • 60g butter
  • 90.00 gm firmly packed brown sugar
  • 251.25 gm golden syrup
  • 1 egg
  • 562.50 ml plain flour
  • 75.00 gm self-raising flour
  • 32.50 gm cocoa powder
  • 1.25 gm bicarbonate of soda
  • 2.50 gm ground cinnamon
  • 2.50 gm mixed spice
  • 5.00 gm ground ginger
  • 1 egg white
  • 225.00 gm pure icing sugar, sifted
  • 20.00 ml plain flour, sifted
  • 83.75 gm golden syrup
Instructions:
  • Preheat your oven to 160°C/140°C fan-forced and prepare 4 large baking trays with baking paper.
  • Combine butter, sugar, and syrup in a saucepan over low heat. Stir and cook for 4 minutes until smooth. Transfer the mixture to a large heatproof bowl. Let it sit for 10 minutes. Add the egg and mix. Sift in flours, cocoa powder, bicarbonate of soda, and spices. Stir well. Place the dough on a lightly floured surface and knead until not sticky. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Divide the dough into 8 even portions and roll each portion into a 2cm thick, 30cm long log. Cut each log into five 6cm lengths. Place the lengths on prepared trays, 3cm apart, shaping the ends of each piece into rounds and slightly flattening the dough. Bake two trays at a time for 15 minutes or until just firm to touch. Cool on trays.
  • To prepare the Caramel icing, simply whisk the egg white in a small bowl until frothy, then stir in the sifted sugar and flour until smooth. Add the syrup and mix well. Spread the icing on top of the jumbles and let it set at room temperature. Serve and enjoy!

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