Spice & vanilla jumbles 2016

Spice & vanilla jumbles

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(2 ratings)

Prep: 1 hr Cook: 25 mins - 30 mins

More effort

makes 12 large or 24 small jumbles

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

Nutrition and extra info

  • Vegetarian

Nutrition: per biscuit (24)

  • kcal93
  • fat1g
  • saturates0.3g
  • carbs19g
  • sugars6g
  • fibre1g
  • protein2g
  • salt0.2g
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  • butter for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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)


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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28th Feb, 2019
Interesting recipe. Not like anything else I have ever baked! Boiling then baking!! My daughter really enjoyed making them. A bit little playdoh. If I made them again I would add a little salt. They're a bit bread like so need the salt. Also they rise more than I had expected so I would start with a finer dough sausage to keep a better shape after cooking so it doesn't look like a big lump. Think there could be a history lesson to go with these!
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