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
Jumbles baked at Moseley Old Hall
  • Preparation time 15 minutes (prep. time)
  • Cooking time 10 minutes or until lightly coloured (cooking time)
  • Serves 20


  • 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


  1. Cream the butter and sugar until it is light and fluffy.
  2. Add the flavouring you have selected and mix well.
  3. Add the flour a little at a time, working it in to form a firm dough.
  4. Take pieces of dough, about the size of a walnut, and roll into a ball between the palms of your hand.
  5. Place on a greased baking sheet, leaving space between each to allow for them to spread during cooking.
  6. Put into a preheated oven at 170 C / gas mark 4 for 10 minutes or until lightly coloured.
  7. Be careful not to over cook and transfer to a cooling tray. When cold store in an airtight tin.