Australians have been left feeling jilted after an iconic biscuit was removed from supermarket shelves without any notice that the product was being canned.
Popular biscuit manufacturer, Arnott’s, has faced outrage for their decision to cancel their Honey Jumbles, with the move coming a mere month after the brand quietly pulled the Classic Assorted variety pack from stores.
Arnott’s revealed the reason for the cancellation of the Aussie staple came from a decline in its product sales, announcing the Lattice biscuit has faced the same fate.
Despite people only just seeming to notice the missing product, Arnott’s said the decision to cancel the biscuit happened over a year ago, in July 2021.
“We stopped baking our Honey Jumbles in July 2021. At this stage, there are no plans to bring the product back to shelf,” Amy Wagner, Arnott’s director of PR and consumer experience told news.com.au.
Fans of the biscuits have taken to social media to share their shock over the devastating news.
However, to help ease the pain of losing such a beloved biscuit, Arnott’s has released a “bake at home” recipe for Honey Jumbles.
Arnott’s Bake-At-Home Honey Jumbles recipe
Prep time: 10 minutes
Cook time: 12 minutes
Makes: 20
Ingredients
75g unsalted butter softened
¼ cup honey
¼ cup treacle syrup
1½ cups plain flour
2 tsp ground ginger
½ tsp bicarbonate soda
1½ tbsp milk
Icing:
1 egg white
1½ cups icing sugar
1 tsp lemon juice
Pink food colouring
Method
Pre-heat oven to 170C. Line 2 baking sheets with baking paper.
In a small saucepan, combine butter, honey, and treacle. Stir over moderate heat until melted and smooth. Don’t let boil. Set aside to cool slightly.
Sift dry ingredients into a large bowl, add honey mixture and milk, stir well until combined. Chill for 30 minutes or until firm.
Roll mixture into 30cm logs and cut into 7cm lengths. Place on prepared tray and bake for 12 minutes. Leave on the tray for 5 minutes, then move to a cooling tray.
To make the icing, whisk the egg white in a medium bowl until frothy, sift the icing sugar into egg white and whisk until smooth. When cool, dip half the biscuit’s front side into the icing and set aside. Add some pink food colouring to the icing and repeat with the remaining biscuits.