Bosworth Jumbles
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5 from 1 vote

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.
Prep Time25 mins
Cook Time12 mins
Total Time40 mins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: biscuits, cookies, lemons, white chocolate
Servings: 12 jumbles
Author: Choclette


  • 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

White Chocolate Drizzle

  • 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