Jumbles is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic drop biscuit made from a blend of sugar, flour, eggs, butter and lemon juice that traces its ancestry back to Tudor times. The full recipe is presented here and I hope you enjoy this classic British version of: Jumbles.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
JUMBLES.
Rasp on some good sugar the rinds of two lemons; dry, reduce it to powder, and sift it with as much more as will make up a pound in weight; mix with it one pound of flour, four well-beaten eggs, and six ounces of warm butter: drop the mixture on buttered tins, and bake the jumbles in a very slow oven from twenty to thirty minutes. They should be pale, but perfectly crisp.
Modern Redaction
These are the Victorian versions of those cakes/biscuits that are known from Tudor times by the various names of Iumbolls/Jumbolls, Iumbles and jumballs.
Ingredients:
finely-grated zest of 1 lemon
225g caster sugar
225g plain flour
2 eggs, well beaten
90g butter, melted and cooled
Method:
Stir together the lemon zest, sugar and flour in a bowl. Form a well in the centre and add the eggs and melted butter. Stir the ingredients together to form a smooth batter.
Grease a baking tray and drop the batter onto this by the tablespoon (allow room for these to spread). Transfer to an oven pre-heated to 180°C and bake for about 12 minutes, or until the biscuits are crisped through but still pale (ie not coloured) on the surface.
Transfer to a wire rack and allow to cool completely before serving or storing.
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