The Bake Off: Jumbles

How is this week the semi final of The Great British Bake Off? This series has flown by, and with it so have my bake off blog posts... Last week was Tudor week and actually I was looking forward to attempting these Jumbles - whilst normally I want to cry at the thought of a Paul Hollywood technical, this week didn't seem too bad! Here's how I got on...

For the dough
1 tsp caraway seeds
375g plain flour, plus extra for dusting
½ tsp ground aniseed
½ tsp ground mace
60g unsalted butter, cubed
150g caster sugar
Finely grated zest 1 large or 2 small lemons (I'd say, the more lemon, the better!)
3 medium eggs, lightly beaten

To finish
1 medium egg, lightly beaten
caster sugar, for sprinkling

1. Line 2 baking sheets with baking parchment. Place the caraway seeds in a pestle & mortar and grind to a powder. Sieve the caraway, flour aniseed and mace together into a bowl.

2. Rub the butter into the flour until it resembles fine breadcrumbs, then stir in the sugar and lemon zest. Add the eggs and bring the mixture together to form a soft dough.
3. Divide the dough into 6 balls weighing 65g and 6 balls weighing 85g ( you might have a little left over). Place the dough balls on one of the baking sheets, cover with clingfilm and chill for 30 mins.
4. Preheat the oven to 180C/fan 160C/gas 4. Knead the 6 pieces of dough (weighing 65g) on a lightly floured surface and roll using your fingertips into a 30cm rope. Knot into double knots. (I ended up knotting once, then sort of tucking one end under and the other over - apart from I kept forgetting how to do it to make it look good!)

5. Shape the remaining 6 pieces of dough (weighing 85g) into Celtic knots.

6. Using a palette knife, carefully lift the dough shapes onto the lined baking trays, spacing them slightly apart. The double knots will take an extra 5 – 10 minutes longer to bake than the Celtic knots, so don’t mix shapes on the baking sheets. Brush with beaten egg and sprinkle with caster sugar.
7. Bake the Celtic knots for 15 – 20 minutes, until golden brown and the double knots for 20 – 25 minutes.
8. Remove from the oven and leave to cool on a wire rack.
These are actually pretty yummy, and whilst they are kind of struggling to decide if they are fully sweet or slightly savoury, I'd call these pretty successful! If my memory was slightly better to remember how I managed to do the good knotted balls, I reckon these would have been near perfect... dipped in a cup of tea (as they are pretty stodgy), I'd highly recommend you try these!

Patience Factor 8/10 (The only frustrating thing was that I couldn't remember how I did the best knotted balls so some looked a bit funny!)
Easiness 8/10 (Realistically this recipe was so easy, the only thing that made it "hard" was the shaping, and that didn't go too badly .)
Taste 8/10 (slightly stodgy but they're biscuits, so that instantly ups this rating!)

Have you made these before? Who do you think will be in the final 3? Have a great rest of your week... sorry for the lack of posts, my uni life has been extremely manic, I'm hoping to have 2 posts a week back as of next week!
Becky xx


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