Honey jumble slice

🍯 Honey Jumble Slice Recipe

A nostalgic Aussie classic! This no-bake Honey Jumble Slice is a chewy, honey-kissed biscuit base topped with a simple pink icing and coconut. Perfect for lunchboxes, bake sales, or a sweet afternoon treat.

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📝 Ingredients

Base:

• 250g (9 oz) plain sweet biscuits (e.g., Marie or Arrowroot)
• 125g (½ cup) unsalted butter
• ⅓ cup (80ml) honey
• ½ cup (100g) brown sugar
• 1 tsp vanilla extract

Icing:

• 1 ½ cups (180g) icing sugar (powdered sugar)
• 1-2 tbsp milk (or lemon juice for tang)
• 1-2 drops pink food coloring (optional)
• ½ cup desiccated coconut (for topping)

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👩‍🍳 Instructions

1️⃣ Make the Base

1. Crush biscuits into fine crumbs (food processor or rolling pin).
2. In a saucepan, melt butter, honey, and brown sugar over low heat until dissolved.
3. Remove from heat, stir in vanilla, then mix in biscuit crumbs.
4. Press firmly into a 20cm x 20cm (8-inch) lined tin. Chill for 30 mins.

2️⃣ Prepare the Icing

1. Whisk icing sugar with milk/lemon juice until smooth.
2. Add pink coloring (if using) and spread over the chilled base.
3. Sprinkle coconut on top and gently press down.

3️⃣ Set & Slice

• Chill for 1-2 hours until firm.
• Cut into squares or fingers.

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💡 Tips & Variations

• Extra crunch: Add ¼ cup chopped nuts to the base.
• Chocolate twist: Drizzle melted chocolate over the icing.
• Lemon honey jumble: Use lemon juice in the icing for a zesty kick.

📸 Serving Suggestion

“Golden honey base + pink icing + coconut = childhood in every bite! 🍯💖 Who else grew up with these?”

Store in an airtight container for up to 1 week.

Would you like a chocolate honey jumble version? 😊