The aroma of these vegan honey jumbles, fills your senses with fall and festive delight before you’ve even tasted them. And the taste 🤤, pure delight.
In a medium sized saucepan, cook butter, chopped dates, molasses and bio carb on medium heat, till dates are soft and mixture is slightly smooth.
Take mixture off heat and set aside to cool.
Pre heat oven to 170C or 338F.
Place all remainder vegan honey jumble cookie dough ingredients into a food process and pulse 2-3 times to combine.
Then pour in the date mixture and blitz until a dough forms.
Remove dough from food processor and roll dough into a thick log and divide dough into 30g pieces.
Roll each 30g pieces into individual logs and place onto a lined baking tray.
Repeat with remaining dough. This recipe should make 20 30g cookies.
Using your index finger or the back of wooden spoon, flatten the top of the cookie dough to about 5 - 10mm thick.
Bake cookies in a preheated oven for 10 min or until golden brown.
Remove from heat and let cookies cook completely before icing.
Combine all vegan royal icing ingredients in a medium size bowl and whisk all ingredients till smooth.
Divide icing mixture into half and put a small drop of red or pink food colouring into one of the icing mixture.
You want to achieve a pastel pink colour, so don't put too much!
Place cooled vegan honey jumble on a wire rack and using a large spoon, scoop the icing and gently pour the icing mixture over the cooled cookies.
Cover 10 of the vegan honey jumble with pink icing and the other 10 with white icing.
Let icing dry completely before transferring them to a air tight container.
If cookie dough is warm and too soft to work with, put dough in the fridge to harden for a bit.
If you can't find corn syrup or don't want to make a trip down to the shops, you can make a sugar syrup substitute.
Dissolve 1 cup of caster sugar with 1/4 cup of water. This will give you your sugar syrup, and use 4-5 tsp as replacement for corn syrup 😉.
If icing is too thick add more water, too runny, more icing. Icing should be smooth and dripping of a spoon and not runny.
Vegan honey jumble cookie dough can be frozen for up to 6 months.
You can either shape dough into individual logs prior to freezing. Frozen logs do not require thawing before baking, just add a few extra minute to cooking time.
Simply line the shaped cookies on a baking sheet and put them in the freezer. Once firm, you can remove and put them in a airtight container or bag for re freezing. This will stop them from sticking together and helps with storage space.
If you are freezing the cookie dough as a whole, thaw at room temperature to a workable dough.
Honey Jumble is traditionally covered in pink or white icing but you are welcome to add your own festive colour to these delectable goodies.
When storing these vegan honey jumble, I recommend laying them flat with a layer of baking sheet on top before putting the second layer of cookies on top. This will keep the icing smooth and shiny as well as preventing the honey jumbles from sticking to each other.
I also recommend storing them in the fridge to avoid the icing melting during the warmer months.
These healthy vegan honey jumble is best enjoyed at room temperature, so if storing in fridge, let it come to room temperature before enjoying, that's if you can wait...
*Nutrition information is approximate and is meant as a guide only*