Moseley Old Hall's 17th Century Jumbles
These tasty biscuits were a well known treat in the 17th century. They can be flavoured with any spice you fancy - but we always make them with cinnamon at Christmas time for that seasonal flavor.
Cakes and bakes
- 85g/3oz butter
- 85g/3oz caster sugar
- 175g/6oz self-raising flour
- Zest of 1 lemon or orange - whatever takes your fancy
- 1/2 teaspoon ground cinnamon or ground ginger
- 1/2 teaspoon caraway seed or 2-3 drops almond essence
- Cream the butter and sugar until it is light and fluffy.
- Add the flavouring you have selected and mix well.
- Add the flour a little at a time, working it in to form a firm dough.
- Take pieces of dough, about the size of a walnut, and roll into a ball between the palms of your hand.
- Place on a greased baking sheet, leaving space between each to allow for them to spread during cooking.
- Put into a preheated oven at 170 C / gas mark 4 for 10 minutes or until lightly coloured.
- Be careful not to over cook and transfer to a cooling tray. When cold store in an airtight tin.