How to Make Jumbles (Knotted Biscuits)
Crack the eggs into the mixing bowl., Add the sugar, beating it into the eggs., Fold in the flour., Sprinkle the work surface lightly with flour., Divide then roll the dough into a sausage shape approximately 1.2cm/ 1/2" across., Knot the biscuit...
Step-by-Step Guide
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Step 1: Crack the eggs into the mixing bowl.
Beat well to combine. -
Step 2: Add the sugar
Add the caraway or aniseed next and stir through. , Stir until it forms a stiff dough. , Use the same flour that you used for making the dough.
Add the dough to the work surface and knead well. , Cut off lengths measuring around 10cm or 4 inches. , Take two lengths and twist them by wrapping one length around and around the other length.
There is no need to do anything fancier than this, although you could shape it into a knot as well, if you're confident. , This will stop them from coming apart during cooking. , Bring to the boil.
While it is coming to the boil, prepare the cookie sheets by lining them with parchment paper.
Preheat the oven to 350ºC/180ºC in readiness for baking after the boiling. , Don't add too many at once, as you need to keep an eye on them and get them out quickly once cooked. , Allow to cook for another 1 to 2 minutes, then lift out with a slotted spoon and place on a tea towel draped plate.
They will drain while on the tea towel. , Place in the preheated oven to bake. , After this time, turn them over with the spatula and allow to cook for another 10 to 15 minutes, or until they turn a golden colour. , Allow to cool on the baking sheet for a few minutes, then either serve warm or allow to cool just slightly more. , These can be eaten warm or cool but they're best eaten when warm.
They should be enjoyed on the day of baking; they toughen up after a day or two. -
Step 3: beating it into the eggs.
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Step 4: Fold in the flour.
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Step 5: Sprinkle the work surface lightly with flour.
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Step 6: Divide then roll the dough into a sausage shape approximately 1.2cm/ 1/2" across.
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Step 7: Knot the biscuit dough.
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Step 8: Press both ends of the twist together firmly.
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Step 9: Fill the pot with water.
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Step 10: Once boiling
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Step 11: gently tip two to three of the biscuits into the water at a time.
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Step 12: Allow to boil for half a minute
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Step 13: then use a wooden spatula to free them from the base of the pan so that they can rise to the top.
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Step 14: After about five minutes of draining
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Step 15: transfer the cooled
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Step 16: drained biscuits to the cookie sheets.
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Step 17: Bake for 15 minutes.
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Step 18: Remove from the oven.
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Step 19: Serve.
Detailed Guide
Beat well to combine.
Add the caraway or aniseed next and stir through. , Stir until it forms a stiff dough. , Use the same flour that you used for making the dough.
Add the dough to the work surface and knead well. , Cut off lengths measuring around 10cm or 4 inches. , Take two lengths and twist them by wrapping one length around and around the other length.
There is no need to do anything fancier than this, although you could shape it into a knot as well, if you're confident. , This will stop them from coming apart during cooking. , Bring to the boil.
While it is coming to the boil, prepare the cookie sheets by lining them with parchment paper.
Preheat the oven to 350ºC/180ºC in readiness for baking after the boiling. , Don't add too many at once, as you need to keep an eye on them and get them out quickly once cooked. , Allow to cook for another 1 to 2 minutes, then lift out with a slotted spoon and place on a tea towel draped plate.
They will drain while on the tea towel. , Place in the preheated oven to bake. , After this time, turn them over with the spatula and allow to cook for another 10 to 15 minutes, or until they turn a golden colour. , Allow to cool on the baking sheet for a few minutes, then either serve warm or allow to cool just slightly more. , These can be eaten warm or cool but they're best eaten when warm.
They should be enjoyed on the day of baking; they toughen up after a day or two.
About the Author
George Edwards
Creates helpful guides on organization to inspire and educate readers.
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