These classic English biscuits are baked to golden brown perfection and flavoured with vanilla and fragrant mixed spices. Try a Tudor snack with your cuppa
Ingredients
- butter for greasing
- 400g self-raising flour
- 150g golden caster sugar
- 2 large eggs, beaten
- ½ tsp mixed spice
- ¼ tsp vanilla extract
- icing sugar for dusting (optional)
Method
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Grease 2 large baking trays with butter and set aside. Put the flour and sugar in a bowl then stir in the beaten egg, mixed spice and vanilla. Add 50ml of water and begin to knead the mixture with your hands to bring it together, you want a firm dough so if it’s still quite crumbly add a bit more water, 1 tbsp at a time until it comes together in one piece.
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Heat oven to 180C/160C fan/gas 4. Tip the dough out onto a floured work surface and chop up into either 12 or 24 pieces (depending on whether you’re making large or small ones). Put a large pan of water on the hob and bring to the boil. Roll each piece of dough into a sausage shape and make into a knot, twist or plait before lowering it into the boiling water. Leave in the water for a few seconds and when it rises to the top scoop out with a slotted spoon, shake off any excess water and put on the prepared tray. Repeat with the rest of the dough.
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Bake the jumbles for 20-25 mins or until golden then leave them to cool on the tray before transferring them to a plate or board. Dust with icing sugar before serving if you like.