Gluten & Dairy free Honey Jumbles

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Gluten & Dairy free Honey Jumbles

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Ingredients

16 piece(s)

Biscuits

60 g Nuttelex
100 g honey
40 g brown sugar, or rapadura
140 g buckwheat flour
80 g gluten free flour, (Find my all purpose gluten free flour on recipe community)
1 tsp Psyllium husk powder
1/2 tsp bicarbonate of soda
1 1/2 tsp ground ginger
1/2 tsp mixed spice
20 g rice milk, (or any milk)

Royal icing

1 egg white
150 g icing sugar
1 tsp lemon juice
1-2 drops pink food colouring

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6

1h 0min

Preparation 50min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Afternoon tea Snack Baking Children birthday Gluten free Non-dairy Nut free Mother's Day

Recipe's preparation

Biscuits

Place nuttelex, honey and sugar in the mixing bowl.

Cook for 6 min, 100°c , speed 1 then allow to cool to 60°c.

Add remaining biscuit ingredients (up to and including the rice milk).

2 min then rest for 30 min.

Tip dough onto your bench and divide into 16 equal portions. Roll each portion into a small log and press gently into an oval on your baking mat/paper. Bake 10-12 minutes at 160°C.

Be careful not to overcook. There is a very fine line between soft and fluffy and overdone.

Royal Icing

Insert butterfly whisk and add the egg white to the mixing bowl.

Whisk 1 min, speed 4.

Add icing sugar and lemon juice.

Mix 10 sec, speed 4.

Scrape down sides and mix 10 sec, speed 4.

Ice half of the cooled biscuits then add a couple drops of pink colouring to the remaining icing. Mix and ice the remaining biscuits.
Leave for 15-20min until icing has set.

Accessories you need

Butterfly
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Spatula TM5/TM6
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Tip

Egg free icing Omit the eggwhite and mix the icing sugar with small amounts of water until it forms a paste. Colour half with pink colouring.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.