Mary Berry’s Jumble is made with butter, superfine sugar, egg yolk, lemon zest, almond flour, all-purpose flour, pumpkin pie spice, and milk. This delightful Mary Berry Jumble recipe creates a delicious treat that takes about 30 minutes to prepare and can serve up to 20 people.
This Jumble Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Jumble Ingredients:
- 5 tbsp (2½ oz/70g) butter, softened
- ⅓ cup (2½ oz/65g) superfine sugar
- 1 large egg yolk
- Finely grated zest of 1 lemon
- Scant ¼ cup (1 oz/25g) almond flour
- 1¼ cups (5 oz/150g) all-purpose flour
- ½ level tsp pumpkin pie spice
- 1 tbsp milk
How To Make Mary Berry Jumble?
- Preheat Oven: Preheat your oven to 350°F (Convection 320°F) and line two baking sheets with nonstick baking paper.
- Cream Ingredients: In a mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the egg yolk, then mix in the lemon zest, almond flour, all-purpose flour, pumpkin pie spice, and 1 tbsp of milk. If the dough feels too dry, add an extra tablespoon of milk.
- Shape Dough: Divide the dough into small pieces. Roll each piece into a strip, shape it into an “S,” and place it on the prepared baking sheets. Continue with the remaining dough.
- Bake and Cool: Bake for 15–20 minutes, or until the edges are a pale golden brown. Use an offset spatula to transfer the jumble cookies to a wire rack and cool completely.
Recipe Tips
- Make sure your butter is softened to room temperature before you start. This helps it cream more smoothly with the sugar.
- If your dough is too crumbly, gradually add extra milk, one tablespoon at a time, until it comes together.
- Roll the dough strips evenly to ensure all cookies bake at the same rate.
- Watch the cookies closely as they bake; they should be just a light golden brown at the edges for the best texture.
- Allow the cookies to cool completely on a wire rack to keep them crisp and prevent them from becoming soggy.
What To Serve With Jumble?
These crisp Jumble cookies pair well with a cup of tea, a glass of milk, or fresh fruit. They also make a delightful addition to a cheese platter or a sweet addition to a brunch spread for a tasty treat.
How To Store Leftovers?
- Refrigerate: Let the leftover Jumble cookies cool completely at room temperature. Once cooled, store them in an airtight container at room temperature for up to one week.
- Freeze: To freeze Jumble cookies, place them in a single layer on a baking sheet and freeze until solid. Transfer the cookies to an airtight container or freezer bag and store them for up to three months. To thaw, leave the cookies at room temperature for about 30 minutes before serving.
Mary Berry Jumble Nutrition Facts:
Serving Size: 1 cookie (about 20 cookies per recipe)
- Calories: 80
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 20mg
- Sodium: 20mg
- Potassium: 30mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0g
- Sugars: 4g
- Protein: 1g
Try More Mary Berry Recipe:
- Mary Berry Ginger Cookies
- Mary Berry Cinnamon Biscuits
- Mary Berry Iced Biscuits
- Mary Berry Rock Cakes Recipe
- Mary Berry Old Fashioned Seed Cake Recipe
Mary Berry Jumble
Description
Mary Berry’s Jumble is made with butter, superfine sugar, egg yolk, lemon zest, almond flour, all-purpose flour, pumpkin pie spice, and milk. This delightful Mary Berry Jumble recipe creates a delicious treat that takes about 30 minutes to prepare and can serve up to 20 people.
Ingredients
Instructions
- Preheat Oven: Preheat your oven to 350°F (Convection 320°F) and line two baking sheets with nonstick baking paper.
- Cream Ingredients: In a mixing bowl, cream the butter and sugar together until light and fluffy. Beat in the egg yolk, then mix in the lemon zest, almond flour, all-purpose flour, pumpkin pie spice, and 1 tbsp of milk. If the dough feels too dry, add an extra tablespoon of milk.
- Shape Dough: Divide the dough into small pieces. Roll each piece into a strip, shape it into an “S,” and place it on the prepared baking sheets. Continue with the remaining dough.
- Bake and Cool: Bake for 15–20 minutes, or until the edges are a pale golden brown. Use an offset spatula to transfer the jumble cookies to a wire rack and cool completely.
Notes
- Make sure your butter is softened to room temperature before you start. This helps it cream more smoothly with the sugar.
- If your dough is too crumbly, gradually add extra milk, one tablespoon at a time, until it comes together.
- Roll the dough strips evenly to ensure all cookies bake at the same rate.
- Watch the cookies closely as they bake; they should be just a light golden brown at the edges for the best texture.
- Allow the cookies to cool completely on a wire rack to keep them crisp and prevent them from becoming soggy.
Mary Berry Jumble