Easter really is the time to let your sweet tooth shine. While Easter is usually our excuse to go nuts with chocolate, we couldn't go past our clean version of the classic Aussie biscuit honey jumbles! A sweet, spicy bikkie with a keto icing you can lick off like you did when you were a kid!
This recipe is a great Easter long weekend activity for the kids who can go nuts decorating them for friends and family - have fun!
Things you Need
Makes 12-16 cookies depending on your cutters
For the cookies
- 1 1/2 cups Primal Pancake Mix
- 1/4 cup tapioca flour
- 1 tsp ground ginger
- 1 tsp mixed spice
- 1/2 tsp bi carb soda
- 75g cold coconut oil
- 1/2 cup honey
- 1 1/2 tbs milk of your choice
For the icing
- 1 1/2 cups Lakanto Monfruit Icing Powder
(you will find this in health food store and some commerical supermarkets now. You can also just sub for regular icing sugar if you're wanting the real deal.)
- 1 egg white
- 1/2 tsp lemon juice
- food colouring (we like to use natural food colours like beetroot powder, turmeric and carrot powder).
Preheat oven to 180C. To make the cookies, melt the honey and coconut oil together in a saucepan over a low heat for 2 minutes or so, until it's melted and smooth.
Set aside to cool.In a large bowl, mix together all the dry ingredients. Add coconut oil/honey mixture and milk and mix together until smooth. Cover dough and leave to chill in the fridge until firm (about 30mins - 1hour).
Once dough has chilled, roll out to 5mm thick and cut your cookies using your favourite Easter cookie cutters. You can also just roll and shape into traditional honey jumble ovals.
Transfer to a lined baking tray and bake for 10 - 12mins. Your cookies should be brown on the edges and slightly cracked on top.
Leave to cook on tray then transfer to wire rack to cool completely before icing.
To make the icing, whisk together your icing powder, egg white and lemon juice until you have a smooth and spreadable/pipable consistency. You may need to add a little bit of water or extra icing powder depending on your egg white.
Divide your icing up and make a few different icing colours using food colouring or natural powders. We love to use beetroot powder and ground turmeric.
Decorate your jumbles however you like! You can spread or dip your biscuits or use piping bags to create fun patterns. They are delicious without the icing if decorating isn't your strong suit.