Gluten Free Honey Jumbles

Icing:

Melt butter or dairy free product over low heat in medium – sized saucepan, add golden syrup and bring to boil. Remove from the heat and stand for 10 minutes.
Add dry ingredients & milk or dairy free milk, stir with wooden spoon until smooth then cover and stand at room temperature for 2 hours; mixture will become thicker during this time.
Turn mixture on to a surface dusted with the extra LFGF Allpurpose plain flour, knead lightly, working in only enough of this LFGF mix until mixture loses its stickiness.
Divide mixture into four equal pieces to make handling the dough easier.
Roll one quarter of the mixture into a sausage shape, so that it is 1cm thick; cut into 6cm lengths.
Place on lightly greased oven trays about 5cm apart. Round blunt ends of biscuit shapes with floured fingertips.
Bake in moderate oven 8 to 10 minutes. Repeat with remaining mixture.
Biscuits should be pale golden in colour and quite soft.
Cool on trays.
If cooking more than one tray of biscuits at a time, change position of trays after 5 minutes of cooking time has expired. This allows for even browning and cooking. It is important not to overcook the biscuits because they will become hard and dry.

Icing:

Place egg white in small basin, gradually stir in sifted gluten free icing sugar in about three lots, then add the flour and enough strained lemon juice to give a thick coating consistency.
Spread tops of biscuits evenly with icing (stand on oven trays).
Return to moderate oven for 2 minutes, or until icing feels firm to touch and has lost its stickiness.
A little icing might run on to the tray; this can be trimmed away when the biscuits are cold.
Do not move biscuits from the tray until cold.
Then, use a finely serrated knife, gently trim if you like .

**If you are dairy free, you can use Nuttelex and water.

Please note: We have only ever found this recipe to work with our LFGF products to date.