“Rainbow Jumbles” Biscuits – Cookies: An updated version of the classic British biscuit, Jumbles are an easy one pan biscuit that needs no rolling, and is perfect for the children to bake with you.

with

Bacofoil® Non-Stick Baking Paper

Regular readers of Lavender and Lovage will know that I am an avid baker and I am never happier than when in the kitchen messing about with flour, butter and eggs! I make most of my own bread, especially sourdough which I have just got back into again, as well as pies, tarts, quiches, cakes, bakes, cookies and biscuits. And, one of the most important aspects of baking is what you have to hand by way of kitchen equipment, tools and baking aids, such as non-stick baking paper.

So, when Bacofoil® challenged me to test their Bacofoil® The Non-Stick Baking Paper, with its unique “dimpled” textured surface, I was keen to try it out, as other so called “non-stick baking papers” that always seems to stick, are the bane of my life. They asked me to create and bake something that was known for it’s “stickibility”, such as meringues, macarons , cookies and biscuits, so I decided to bake a notoriously sticky bake, Jumbles, which are classic British biscuits. My recipe today is an updated version on the ones I used to make with my mum when I was little, and have the added addition of some “Unicorn Chips” (multi-coloured chips) added to them for a bit of fun.

And, dear readers, it worked! The Jumbles simply tumbled off the paper after baking, compared to standard baking paper, and the paper was still clean, as was my baking tray underneath. Apparently the little dimples mean there is less surface area in contact with the bake so the food bakes evenly and food just slides off making cake mess and cookie disasters a thing of the past, and it’s Non-Stick on both sides too. I used the Non-Stick Baking Paper I had baked my biscuits on to line the biscuit tin, although I could have probably used it again to bake with, had I wanted too.

Today’s recipe for “Rainbow Jumbles” is one from my childhood – they are made in ONE saucepan for ease and are fabulous for the tea time table or the school or work lunch box. Suitable for children to make with correct supervision in the kitchen, just as I used to do with my mum, they would also make a lovely addition to any little girl’s birthday party. Before I share my recipe below, it was obvious to me after only one bake, that the unique benefits of this textured baking paper is that it also saves in washing up, as my baking tray was put away straight after baking these biscuits with not a scrap of grease on it.

My recipe for “Rainbow Jumbles” is shared below in a printable recipe card, and I hope you and your family love them as much as we all do.  See you soon with more new recipes and some new travel news too, Karen

Rainbow “Jumbles”

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Serves	12 to 14 biscuits
Prep time	5 minutes
Cook time	15 minutes
Total time	20 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter
Region	British
By author	Karen Burns-Booth

An updated version of the classic British biscuit, Jumbles are an easy one pan biscuit that needs no rolling, and is perfect for the children to bake with you.

Ingredients

• 125g butter
• 75g caster sugar
• 75g soft brown sugar
• 1 large free-range egg, beaten
• 1 teaspoon vanilla extract
• 175g plain flour
• ½ teaspoon baking powder
• 50g jumbo porridge oats
• 50g chocolate chips or Unicorn chips

Note

An updated version of the classic British biscuit, Jumbles are an easy one pan biscuit that needs no rolling, and is perfect for the children to bake with you.

Directions

Step 1	Pre-heat oven to 190ºC/375ºF/Gas mark 5. Line two baking trays with Bacofoil® Non-Stick Baking Paper .
Step 2	Gently melt the butter in a large saucepan and then take off the heat and add both the sugars. Mix well before adding the rest of the ingredients, stirring them well.
Step 3	Using a large spoon, scoop the mixture into small mounds on the prepared baking trays, making sure they are set well apart as they spread during baking.
Step 4	Bake in pre-heated oven for 10 to 15 minutes until JUST golden brown and just firm - they firm up a lot on cooling. Allow them to cool for 2 minutes on the tray before carefully transferring them to a wire rack to cool completely.
Step 5	Store in an airtight container for up to one week.

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