Jumbles with a White Chocolate Lemony Drizzle

Soft on the inside and crunchy on the outside, these biscuits come cookies taste beautifully zesty. The sweet but zingy white chocolate drizzle makes a lovely contrast to these old-fashioned jumbles.

These jumbles with a white chocolate lemon drizzle came about serendipitously. I often borrow cookbooks from my local library; it’s a great way to properly peruse new (or old) titles without having to buy them. I have limited space in the house and really need to justify buying new books. Sometimes, of course, I just can’t help myself.

Paul Hollywood’s British Baking was a recent book that made its way onto my bedside table, courtesy of Liskeard library.

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. It’s because of this that they’re sometimes called Bosworth jumbles.

I’ve long wondered about these biscuits. I first read about them 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.

Spanish Citrus

It just so happened tha 3p Fruits recently sent me a large box of Spanish citrus. What a joy to have such a cheery and fragrant bundle in the house: nine kilos of pink grapefruit, large juicy oranges and bright yellow zesty lemons. And 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. I made this grapefruit and honey almond cake with some of them.

As for the oranges, they 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 deliver from their farm in Spain in just a few days.

As well as these lemon cookies, I’ve also made lemon curd and Twelfth Night lemon marzipan cakes.

Old-Fashioned British Jumbles

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 are deliciously zesty and combine well with the sharp but creamy icing. The lemon and white chocolate combination is a revelation and I shall be using this again and again. Freshly ground almonds make such a difference. They give flavour as well as texture, with a slight crunch from the bits that don’t quite get ground up.

I’m very happy with my jumbles and they sort of taste 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.

Other Fun Biscuit Recipes You Might Like

• Almond Easter thumbprint cookies
• Christmas butter biscuits
• Chocolate cookies with fresh mint
• Flower cookies
• Zebra biscuits

Keep in Touch

If you’d like more biscuit recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.

Choclette x

Lemon Jumbles. PIN IT.

Jumbles with White Chocolate Lemon Drizzle

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5 from 2 votes

Jumbles with a White Chocolate Lemon Drizzle

Soft on the inside and crunchy on the outside, these biscuits taste beautifully zesty. The sweet but sharp chocolate drizzle makes for a lovely contrast.

Cook ModeToggle to keep screen awake

Prep Time25 minutes mins

Cook Time12 minutes mins

Total Time40 minutes mins

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: biscuits, cookies, lemons, traditional, white chocolate

Servings: 12 jumbles

Calories: 111kcal

Author: Choclette @ Tin and Thyme

Ingredients

• 60 g wholemeal spelt flour
• 60 g white spelt flour
• ½ tsp baking powder
• 70 g golden caster sugar (I used cardamom sugar)
• 30 g ground almonds (I ground my own)
• 1 organic lemon zested
• 30 g unsalted butter fridge cold
• 40 ml milk

White Chocolate Drizzle

• 25 g white chocolate (I used Green & Black's)
• 1 tbsp lemon juice

Instructions

• Place the dry ingredients into a large bowl.
  60 g wholemeal spelt flour, 60 g white spelt flour, ½ tsp baking powder, 70 g golden caster sugar, 30 g ground almonds
• Grate in zest from the lemon.
  1 organic lemon
• Cut butter into pieces and rub it into the flour mixture until it resembles breadcrumbs.
  30 g unsalted butter
• Add enough milk to form into a soft dough.
  40 ml milk
• 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℃ (160° fan, 350℉, Gas 4) 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.
  25 g white chocolate, 1 tbsp lemon juice
• Remove from the heat and stir until smooth.
• Drizzle over the jumbles.

Notes

Adapted from Paul Hollywood’s British Baking.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

 

Nutrition Estimate

Calories: 111kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 4mg | Potassium: 40mg | Fiber: 2g | Sugar: 8g | Vitamin A: 68IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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Loved ones is the theme for this month’s Biscuit Barrel. Well I made these delicious citrus biscuits for CT’s mother for a recent visit. As it happened a dear friend and CT polished most of them off. Either way, I made them with love for loved ones. This challenge is hosted by Alexandra of The Lass in the Apron on behalf of Laura of I’d Much Rather Bake Than ….

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.

As jumbles was the first recipe I bookmarked from Paul’s book British Baking and the only one I got around to making, I’m sending it off to Jac over at Tinned Tomatoes for Bookmarked Recipes.

NB October 2016 – If you like, you can tie these Bosworth jumbles into a knot as they were on the recent Tudor episode of The Great British Bake Off. However, a figure of eight is a lot simpler to achieve.

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. Thanks also to my readers for supporting brands I work with helps keep Tin and Thyme blithe and blogging.