This weekend I made one of my favorite biscuits. I was introduced to them by my Aunt Penny. They are called Bosworth Jumbles. I have a feeling may have originated in Australia. According to the online oracle Wikipedia, they originate in England, although this recipe differs slightly from that description. I have adapted the amount of flour in them, as I find that there is too much butter in the recipe and the final biscuit has a tendency to be brittle if you undercook it.
My Aunt traditionally makes these for Christmas, and they have become part of the family tradition. I really like them and they are so easy that I regularly make them. When baking them, leave lots of room on the tray as they spread out to form a thin biscuit. When you remove them from the oven allow them to cool slightly – if you pick them up too soon, they will just fall apart.
250g self raising flour
170g butter or margarine
1 large egg
Preheat the oven to 170 degrees Celsius
Rub together the butter, flour and sugar in a large bowl. If you are feeling lazy or in a hurry, put it in the food processor and pulse for a minute till you have a breadcrumb consistency. Crack the egg into the dough and stir to combine. Te dough will be very soft. Take about a teaspoonful and roll into a ball. The ball should be the size of an unshelled macadamia. Place on a greased baking sheets, do not line it, as the paper soaks up the butter and stops them spreading. You will have to do several batches. Place a halved glace cherry or almond in the middle. Bake for about ten minutes till the edges just turn golden. Remove from the oven and cool slightly, before using a palette knife or spatula to remove to a wire rack to crisp up.
Makes about 24 biscuits depending on how generous you are with your ball size!