I recently discovered that Violet Crumble is gluten free and just had to create a recipe to support my new found honeycomb addiction!
My Honeycomb Jumble Cookie recipe is a twist on the iconic Aussie biscuit, Honey Jumbles. This gluten free recipe is a lightly spiced honey cookie, topped with melted dark chocolate and a dusting of crushed honeycomb.
The most challenging part of this recipe is waiting for the honey caramel to cool before adding it to the dry ingredients. The upside is that my kitchen smelled of delicious honey and vanilla caramel while waiting and oh boy, the aroma while the biscuits were baking was truly drool worthy.
Roll the dough between two sheets of baking paper (ready to be cut) and then chill for an hour in the fridge or 15 minutes in the freezer. The dough is quite stiff and sticky so by rolling before chilling, the dough will be easier to handle.
Tips for successful Honeycomb Jumbles:
I used crushed Voilet Crumble for my honeycomb dusting on these cookies. Any honeycomb will suit, as long as it is gluten free.
You can even make the dough in advance and leave in the fridge overnight but be mindful that it will stubborn rolling while chilled.
Allow a few centimetres space around each biscuit on the tray .
When the cookies come out of the oven let them cool 5 -10 minutes before touching them. They will be very soft and need to firm up before moving to a cooling rack.
Store these cookies on an airtight container for up to 1 week
As always, keep in mind that different gluten free flour brands will yield different results.
I used my favourite brand flour, FG Roberts, when baking these Honeycomb Jumble Cookies.
Honeycomb Jumble Cookies
Makes approximately 24 cookies
65 grams unsalted butter
175 grams raw honey
45 grams brown sugar
1 teaspoon vanilla essence
300 grams gluten free plain flour
1/2 teaspoon bicarbonate soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
a pinch of salt
1 egg yolk
1 tablespoon milk
50 grams dark chocolate, melted
Crushed honeycomb (gluten free)
Combine the butter, honey, brown sugar and vanilla in a small saucepan over a low heat until melted and bubbling.
Cook while continuing to stir for a 2-3 minutes to allow the caramel to thicken.
Remove from the heat and set aside to cool for at least 15 minutes.
Whisk all dry ingredients in a large bowl ensuring they are combined well.
Add the honey butter caramel, milk and egg yolk to the dry ingredients.
Using a sturdy spoon, stir until well combined. This is a very stiff and sticky dough.
Roll the dough between 2 sheets of baking paper into a flat shape about 5mm thick
Pop rolled dough while still in the paper, onto a tray and into the fridge.
Chill for at least one hour to firm up and allow the flavours to develop, or 15 minutes in the freezer
Preheat the oven to 175 degrees celcius
Line two baking trays with baking paper.
Cut out round shapes with a cookie cutter. I used a 5 cm round cutter.
Transfer to the prepared baking tray and bake the biscuits for approximately 8 minutes until lightly golden. I turned my tray halfway through the baking time to even the colour.
When ready the cookies will have puffed up slightly and feel dry to the touch.
Allow to cool 5-10 minutes on the tray before transferring to a wire rack to cool.
When the cookies are completely cold, melt the dark chocolate in the microwave in 10 second bursts. Stirring between until the chocolate is melted and smooth, and being careful not to burn the chocolate.
Spoon about 1/2 teaspoon of chocolate onto the centre of each cookie
Dust the chocolate with the crushed honeycomb.
Store the cookies in an airtight container for up to a week.