Honey Jumble Buttons

Ingredients

• 85g butter
• 1/2 cup honey
• 1/3 cup brown sugar
• 2 cups plain flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon mixed spice
• 1/2teaspoon ground cinnamon

• Icing

• 1 1/2 cups icing sugar mixture
• 20g butter, melted
• 2 tablespoons boiling water

Method

1. Combine butter, honey and sugar in a medium saucepan over low heat. Cook, stirring for 3 to 4 minutes or until butter has melted. Set aside to cool for 15 minutes. Transfer to a large bowl.
2. Sift flour, bicarbonate of soda, mixed spice and cinnamon over butter mixture. Stir until well combined. Turn dough onto a lightly floured surface. Knead for 1 minute or until smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/160°C fan-forced. Line 3 large baking trays with baking paper. Roll 2 level teaspoons of mixture into balls. Place on prepared trays, 3cm apart, allowing room for spreading. Flatten slightly. Bake, one tray at a time, for 8 to 10 minutes or until golden and just firm to touch. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.
4. Make icing Sift icing sugar into a medium bowl. Stir in butter and boiling water until icing is a smooth spreadable consistency, adding more water if necessary. Spread icing over biscuits. Allow to set.