Mother's Day is just around the corner, and what better way to celebrate it than by spending quality time with the important women in your life – your mum, your wife, your daughter, your friends, the mum-figures in your life, and of course, yourself!


However, not all of us like to go out to celebrate. Some of us here at the SDC who are on the more introverted side prefer staying at home instead, just relaxing, chatting, and eating together with family members and friends.

So for our members out there who like to stay at home and whip up some magic in the kitchen, why not try this delicious classic biscuit recipe that you can enjoy with friends and family on Mother's Day?

Here, a renowned food writer shows us how!

Sophia Hansen, food writer and author of the famous cookbook Around The Kitchen Table, is here to share with us her recipe for the classic Honey Jumble Biscuits – the perfect treat for mums this upcoming Mother's Day.

Here are the ingredients you will need:

• ¼ cup (65 g) unsalted butter
• ½ cup (175 g) honey
• ¼ cup (45 g) brown sugar
• 1 tsp vanilla bean paste
• 1½ cups (225 g) plain (all-purpose) flour, plus extra for dusting
• ½ tsp bicarbonate of soda (baking soda)
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• A pinch of freshly ground nutmeg
• A pinch of ground cloves
• 1 Tbsp milk

For the orange icing, you will need:

• 1 egg white
• 1½ cups (185 g) icing (confectioners’) sugar
• Grated zest and juice of 1 orange (If available, use a blood orange to make the icing – it will add colour and some extra tang.)

And here are the steps to follow:

1. First, combine the butter, honey, brown sugar and vanilla in a small saucepan over medium heat. Cook, stirring, for a few minutes or until the mixture has melted into a thick caramel. Remove from the heat and set aside to cool for 5 minutes.
2. Then sift the dry ingredients into a bowl. Pour in the butter mixture and milk and stir until the ingredients are well combined. Cover the dough and pop it into the fridge to chill for 1 hour.
3. Preheat the oven to 180°C (350°F) and line two baking trays with baking paper.
4. Divide the dough into four pieces. Roll out one piece into a 15 cm (6 inch) long sausage on a lightly floured surface. Cut the dough 'sausage' into three pieces and flatten each into an oval shape. Place on the tray, leaving room for spreading. Repeat with the remaining dough.
5. Bake the biscuits for 8 to 10 minutes or until they have puffed up a little and are dry to the touch. Transfer to a wire rack to cool.
6. Now it's time to make the icing! To begin, whisk the egg white in a small bowl until foamy. Sift in the icing sugar, then add the orange zest and juice, a little at a time, and whisk until the mixture is smooth and thick.
7. Spoon about 1 teaspoon of icing onto each biscuit and gently spread to cover.
8. Serve and enjoy!

According to Sophie, this Honey Jumble Biscuits recipe can make around 12 biscuits at a time, which can be stored in an airtight container for up to a week.

You can also follow the steps as shown in this video (though, it might be a little bit different from Sophie's recipe).



Are you looking to try this recipe, members? Keep us updated on how it turns out, we would love to see it!