Bosworth jumbles
Makes: 16-18
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Bosworth jumbles
The jumble biscuit may be unfamiliar now, but it has a long history having been brought to Britain in the middle ages by traders and crusaders returning from eastern realms. Denser than modern biscuits, they were sturdy enough to keep for a year or more, making them a popular food for travellers. Our buttery almondy version has evolved to suit more modern tastes – and is less of a potential jaw-breaker!
Makes: 16-18
Prep time: 25 minsTotal time: 
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Nutritional information (biscuit)
Calories
201Kcal
Fat
5gr
Saturates
5gr
Carbs
24gr
Sugars
10gr
Fibre
1gr
Protein
3gr
Salt
0gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 150g unsalted butter, softened, plus extra to grease
- 150g caster sugar
- 1 medium egg, beaten
- zest of 1 lemon
- 1 tsp almond extract
- 50g ground almonds
- 300g plain flour, plus extra to dust
Step by step
- In a mixing bowl, cream the butter and sugar together for a couple of minutes until the mixture is pale. Gradually beat in the egg a little at a time, then mix in the lemon zest, almond extract and a pinch of salt, followed by the ground almonds. Sift in the flour and work it into the butter mixture with a fork initially, then bring it together by hand. Preheat the oven to 180°C, fan 160°C, gas 4 and grease 2 baking trays.
- Divide the dough into 16-18 balls (weighing about 40g each), then roll each ball into a sausage 16-18cm long on a lightly floured surface. Bend the dough into the traditional S-shape and place on the baking trays, spaced slightly apart.
- Bake for 10-12 minutes until the jumbles are light golden brown, rotating the trays halfway for even cooking. Cool on the trays for 10 minutes before transferring to a wire rack to cool fully. The biscuits keep for at least 2 weeks in an airtight container; they’ll get harder over time, making them perfect to dunk in your favourite cuppa.
