Mary Berry Jumble

To be honest, I didn’t expect these Jumble cookies to be quite so addictive. I was looking for something light and delicate to serve with my afternoon tea, and I stumbled across Mary Berry’s recipe for Jumbles. Now, this one really surprised me. When I first baked them, I thought I’d made the dough too crumbly. But as I rolled the strips into their little “S” shapes and baked them, something magical happened. They turned out crisp, with a delicate crunch that’s not too hard and a hint of spice that really brings the flavor to life. Let me show you how I perfected it—and trust me, they’re going to be your new favorite treat!

Why This One Works So Well

You know, most Jumble recipes just don’t quite hit the mark. They can turn out either too tough or a bit flat in flavor. But this one? It’s all about balance. The almond flour brings a lovely richness, while the lemon zest adds a fresh zing. What really makes this work, though, is the pumpkin pie spice. It’s subtle but gives these cookies that cozy, aromatic quality that makes them perfect with a cup of tea. Plus, the dough is incredibly easy to work with once you’ve got the right consistency. Honestly, I didn’t expect it to be this simple and tasty!

Ingredients + Why They Matter

• Butter (5 tbsp) – The star of the show! You want it softened to room temperature, which is key to getting that lovely light texture when creamed with the sugar.
• Superfine sugar (⅓ cup) – I used superfine sugar instead of granulated, and it gave the cookies a finer, melt-in-your-mouth texture. It makes all the difference in the crumb!
• Egg yolk (1 large) – The egg yolk is crucial for richness and binding. I once tried this with just the egg white (yes, I was experimenting), and they just didn’t hold together as well.
• Lemon zest (from 1 lemon) – This adds a lovely freshness. It’s subtle, but it makes all the difference in cutting through the richness of the butter.
• Almond flour (¼ cup) – I adore almond flour in cookies! It gives them a soft texture and a hint of nuttiness, plus, it helps them stay slightly tender while they crisp up around the edges.
• All-purpose flour (1¼ cups) – This is your standard flour, providing structure and stability. Make sure it’s well-sifted so you don’t end up with clumps.
• Pumpkin pie spice (½ tsp) – This is the unexpected hero. The spice mix gives the Jumbles that cozy, autumnal flavor without overwhelming the other ingredients.
• Milk (1 tbsp) – The milk is your moisture factor. If the dough feels dry, add a little more, but be careful not to overdo it. You want the dough to come together without being too sticky.

Want to Change It Up? Here’s How

• Egg-Free Option: Haven’t tried it yet, but you could use a flaxseed egg here (1 tbsp ground flaxseed + 2.5 tbsp water). If you do give it a go, let me know how it turns out!
• Gluten-Free: Almond flour already makes this quite a gluten-free-friendly recipe, so just swap the all-purpose flour for a good GF flour blend. I’ve tried it with a GF mix, and it worked out perfectly. Just remember, the texture might be a touch more crumbly.
• Dried Fruit or Nuts: I tried adding some chopped pistachios once, and they added a nice crunch and color. Just be careful not to overload the dough. A handful of dried cranberries could also be a lovely twist.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Dough too crumbly	Not enough moisture	Gradually add a tablespoon of milk until it comes together.
Overbaked cookies	Left them in for too long	Keep an eye on them! They should be pale golden, not brown.
Uneven shapes	Rolled the dough unevenly	Roll strips to a consistent thickness so they bake evenly.

How to Make Mary Berry’s Jumble

1. Preheat Your Oven: Start by heating your oven to 350°F (or 320°F if using convection). Line two baking sheets with nonstick baking paper.
2. Cream the Butter and Sugar: In a bowl, cream together the softened butter and superfine sugar until light and fluffy. This step is key for getting the cookies to be light and crisp.
3. Add the Egg Yolk and Flavorings: Beat in the egg yolk and lemon zest. Then, stir in the almond flour, all-purpose flour, pumpkin pie spice, and milk. If the dough feels too dry, add a little more milk—just a tablespoon at a time.
4. Shape the Dough: Divide the dough into small pieces, then roll each into a strip and twist it into an “S” shape. Place each one on the baking sheet, leaving a little space between them.
5. Bake and Cool: Bake for 15–20 minutes, or until the edges are a light golden brown. Let them cool completely on a wire rack to maintain their crispiness.

Tips from My Kitchen

• Chill the dough: If you’re having trouble with the dough being sticky or too soft to shape, pop it in the fridge for 10–15 minutes before rolling. It makes the whole process much easier.
• Watch them closely: These cookies go from golden to burnt quickly. The first time I made them, I let them go a minute too long and they came out a bit dry. Now, I watch them like a hawk!
• Shape them evenly: I’ve found that rolling the dough into slightly thicker strips helps them bake more evenly. I roll the dough to about ¼ inch thickness for the perfect result.

Storage + Serving

• How to Store: Let the cookies cool completely, then store them in an airtight container at room temperature for up to a week. They stay crisp and perfect!
• How to Freeze: You can freeze these too! Arrange the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or airtight container. They’ll last up to three months. Just leave them at room temperature for about 30 minutes before serving.
• What to Serve With: These Jumbles are perfect with a hot cup of tea, or you can serve them alongside fresh fruit for a lighter treat. They also go wonderfully with a cheese platter—who knew?

FAQs – Real Query Answers

Q: Can I use regular sugar instead of superfine sugar?
A: I wouldn’t recommend it! Superfine sugar gives these cookies that melt-in-your-mouth texture. Regular sugar might make them a bit gritty.

Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough for up to 24 hours before shaping and baking. Just bring it to room temperature before working with it.

Q: Can I substitute the lemon zest with something else?
A: You could try orange zest for a different citrusy twist, or even a dash of vanilla extract if you want something subtler.

Try More Recipes:

• Mary Berry Chocolate Chip Cheesecake
• Mary Berry Granny’s Little Shortbread Biscuits
• Mary Berry Coconut Meringue Slices
• Mary Berry Pecan And Cinnamon Ripple Squares