Jumbles Food

JUMBLES

Steps:

• Preheat oven to 350°F.
• In a bowl beat butter and sugars until light and fluffy; add egg.
• Combine flour and baking soda; blend into creamed mixture. Stir in M & M baking bits, raisins and nuts.
• Drop rounded tablespoonsful of dough, about 2 inches apart, onto greased cookie sheets.
• Bake 13-15 minutes
• Cool 2-3 minutes on cookie sheets before transferring to wire racks to cool thoroughly.
• Store in tightly covered container.

JUMBLE BISCUITS

Steps:

• Line two large baking trays with baking parchment.
• Place the caraway seeds in a spice grinder or a pestle and mortar and grind to a powder. Sieve the caraway, flour, aniseed and mace together into a bowl.
• Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar and lemon zest. Add the eggs and bring the mixture together to form a soft dough.
• Divide the dough into four balls weighing 65g/2½ and four balls weighing 85g/3oz (you might have a little leftover). Place the dough balls on one of the prepared trays, cover with cling film and chill in the fridge for 30 minutes.
• Preheat the oven to 180C/160C Fan/Gas 4.
• Knead the four smaller pieces of dough on a lightly floured surface and roll using your fingertips into a 30cm/12in rope. Knot into double knots and place on one of the lined trays.
• Shape the remaining four larger pieces of dough into long ropes and cut away a quarter of each rope. Lay out (as pictured) into Celtic knots, using the reserved dough to make the rings that sit on top. Place them directly onto the other lined tray. (The double knots will take an extra 5-10 minutes longer to bake, so don't mix shapes on the baking trays.)
• Brush with beaten egg and sprinkle with caster sugar. Bake the Celtic knots for 15-20 minutes, until golden-brown and the double knots for 20-25 minutes. Remove from the oven and leave to cool on a wire rack.

SPICE & VANILLA JUMBLES

Steps:

• 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.
• 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.
• 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.

JUMBLES

Steps:

• Grease two baking trays. Preheat oven to 400 degrees F (205 degrees C).
• In a large bowl, cream the butter or margarine with a wooden spoon until soft, but not oily. Add the sugar, and continue beating until light and fluffy. Beat in the egg. Sift and add the flour. Add in the grated lemon rind and the almonds.
• Form the mixture into three rolls, each about 1/5 inch wide. Cut these into 4 inch long pieces, and form them into 'S' shapes.
• Place on baking trays. Bake for about 12 minutes, or until risen and pale brown. Cool for a few minutes, then transfer to a wire rack.

JAVA JUMBLES

Steps:

• In large bowl, cream together shortening and brown sugar.
• Beat in egg and vanilla.
• In another bowl, combine oats, flour, coffee, baking soda, salt, cinnamon, nutmeg and allspice; mix thoroughly.
• Stir into creamed mixture.
• Stir in raisins and pecans.
• Shape dough into balls about 2 inches in diameter.
• Place about 3 inches apart on greased baking sheets.
• Flatten each to 1/2 inch thickness.
• Bake in 350 degrees oven for 12 to 14 minutes or until golden brown (do not over bake). Let cool a few minutes on baking sheets, then remove to rack to cool completely.
• (May be wrapped airtight and stored up to 2 days or frozen).

FRUIT JUMBLES

Steps:

• Heat oven to 350 degrees. Spread the chopped pecans on a baking pan. Bake until fragrant, about 10 minutes. Transfer pecans to a bowl to cool.
• Cut the dried fruit, except the raisins, into 1/4-inch pieces. In a medium bowl, combine all of the dried fruit, nuts, granola, and salt; set aside.
• In a small saucepan, combine the corn syrup, butter, and orange juice. Set the pan over medium heat until the butter has melted, about 4 minutes. Remove from heat, and stir in the orange zest.
• Pour the corn-syrup mixture over the fruit mixture; stir well. Set aside until completely cool, about 1 hour.
• Using a 1 1/4-inch ice-cream scoop or a tablespoon, form the cooled mixture into 30 balls. Place into paper mini-muffin cups or in a single layer in an airtight container, and refrigerate until cold, about 30 minutes. Store in an airtight container, refrigerated, up to 1 week.