Jumbles with a White Chocolate Lemony Drizzle
To my great joy, one of the recipes in the book was for jumbles, a biscuit which according to Paul was a great favourite of Richard III; they are sometimes called Bosworth jumbles. I’d always wondered about these biscuits that I’d read about in What Katy Did at School, oh so many years ago. I don’t know if New England jumbles are the same as our Bosworth ones, but I was willing to give them the benefit of the doubt.
It just so happened that I’d recently been sent a large box of Spanish citrus from 3p Fruits. What a joy to have such a cherry and fragrant bundle in the house: nine kilos of pink grapefruit, large juicy oranges and bright yellow zesty lemons – all of them are organic. If I’m using the zest or peel in any way, I like my citrus to be organic. That way, you can guarantee that the skins are unwaxed and contain no nasty chemicals.
The box arrived with the fruit in perfect condition and also included a jar of honey and some blanched almonds which I’d requested. More of these in my next post. The grapefruit were really juicy with a mix of sweet aromatic citrus and bitter undertones. The oranges were sweet, both in taste and scent, but had enough sharpness to give a good flavour. The lemons were also particularly juicy. I passed a few on to friends and family who were delighted with them. You can buy fruit, vegetables, olive oil, almonds and a number of other products from 3pFruits and they will be delivered from their farm in Spain in just a few days.
Paul suggests drizzling lemon icing over the jumbles. I decided to make a lemony white chocolate to drizzle over mine instead. I also upped the quantities a little as I thought ten, just weren’t quite enough; they were destined for CTs mother after all.
The biscuits were deliciously zesty and combined well with the sharp but creamy icing. The lemon and white chocolate combination was a revelation and I shall be using this again and again. The freshly ground almonds make such a difference; they give flavour as well as texture with a slight crunch from the bits that didn’t quite get ground up. I’m very happy with my jumbles and they sort of tasted like I imagined they might. Perhaps if Richard had been fortified with jumbles that morning, the Battle of Bosworth might have turned out differently.
Do look out for the rather special citrus recipe I shall be posting on Valentine’s Day.
- 60 g wholemeal spelt
- 60 g white spelt
- 1/2 tsp baking powder
- 70 g golden caster sugar (I used cardamom sugar)
- 30 g freshly ground almonds.
- 1 organic lemon.
- 30 g unsalted butter
- 40 ml milk
- 25 g white chocolate (I used G&B)
- 1 tbsp lemon juice
- Place the dry ingredients into a large bowl.
- Grate in zest from the lemon.
- Cut butter into pieces and rub it into the flour mixture until it resembles breadcrumbs.
- Add enough milk to form into a soft dough.
- Cover the dough and leave in the fridge or other cold place to firm up for an hour.
- Divide the dough into 12 pieces and roll each one into a stick shape just under a cm thick.
- Form into figures of eight and place on a baking tray.
- Bake for 12 minutes at 180℃ until lightly golden, then place on wire rack to cool.
- Melt the chocolate in a bowl placed over hot water with 1 tbsp lemon juice.
- Remove from the heat and stir until smooth.
- Drizzle over the jumbles.
Adapted from Paul Hollywood's British Baking
In a similar vein of making something for loved ones, I am entering these into Treat Petite with The Baking Explorer and CakeyBoi where Love is in the Air.
Being as jumbles was the first recipe I bookmarked from Paul’s book British Baking and the only one I got around to making, I am sending this off to Jac over at Tinned Tomatoes for Bookmarked Recipes.
NB October 2016 – These Bosworth jumbles could be tied into a knot as they were on the recent Tudor episode of The Great British Bake Off, but a figure of eight is a lot simpler to achieve.
Many thanks to 3p Fruits for the citrus and almonds. I was not required to write a positive review and as always, all opinions are my own. Supporting brands I work with helps keep Tin and Thyme blithe and blogging.