🍯 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.
📝 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)
👩🍳 Instructions
1️⃣ Make the Base
- Crush biscuits into fine crumbs (food processor or rolling pin).
- In a saucepan, melt butter, honey, and brown sugar over low heat until dissolved.
- Remove from heat, stir in vanilla, then mix in biscuit crumbs.
- Press firmly into a 20cm x 20cm (8-inch) lined tin. Chill for 30 mins.
2️⃣ Prepare the Icing
- Whisk icing sugar with milk/lemon juice until smooth.
- Add pink coloring (if using) and spread over the chilled base.
- Sprinkle coconut on top and gently press down.
3️⃣ Set & Slice
- Chill for 1-2 hours until firm.
- Cut into squares or fingers.
💡 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? 😊