Min Jumbles bringeth all the peasants to the yard.
And they’re like ‘please giveth, for I am starving’
And I was like bitch, no, because I ate ‘em all already.
Seriously, through. I did. These never even made it into the cooling rack (except for the few that were artfully assembled for this photo)
Jumbles (jambals, or any of the other five hundred spellings thereof) were supposedly created around 600 bc by a monk, but there are various other recipes that are more or less the same documented regularly from the 1400’s and onward.
This is really the MVP of medieval cookie recipes. Alone, it can be used to make four different types of cookies, and if you add other ingredients and spices, the combinations are endless.
I used a modern recipe and altered it to use medieval ingredients by switching out the refined sugar for honey
2 cups sifted flour
1 tbsp honey
2 tbsp cream (or milk)
1 stick butter (softened but not mushy)
2 egg yolks
¼ tsp salt
(Optional anis seeds)
Mixture flour and powdered sugar for rolling
Mix dry ingredients together, then add wet ingredients and mix together with your hands until it feels like play doh. Chill for at least half an hour (or don’t, I’m not the boss of you and we all got places to be)
Preheat to 350f and prepare baking sheet with parchment paper.
For sugar cookies:
Roll out and cut out shapes as you would normal cookies, or drop as spoonfuls onto baking sheet
Take small amounts and roll out into thin squiggly logs, then make fun shapes like knots and pretzels.
Bake 12 minutes on top rack until lightly golden brown
Reblogging because you know I am totally going to make these tomorrow and tell you all about it.
My jambals brought no gentles to the yard. I think perhaps because I used a mixture of whole wheat and bread flour (which is what we have in the house). I think maybe cake flour would work better, and milk instead of heavy cream.