Tropical Jumbles Recipes

Steps:

• Grease 2 large baking trays with butter and set aside. Put the flour and sugar in a bowl then stir in the beaten egg, mixed spice and vanilla. Add 50ml of water and begin to knead the mixture with your hands to bring it together, you want a firm dough so if it's still quite crumbly add a bit more water, 1 tbsp at a time until it comes together in one piece.
• Heat oven to 180C/160C fan/gas 4. Tip the dough out onto a floured work surface and chop up into either 12 or 24 pieces (depending on whether you're making large or small ones). Put a large pan of water on the hob and bring to the boil. Roll each piece of dough into a sausage shape and make into a knot, twist or plait before lowering it into the boiling water. Leave in the water for a few seconds and when it rises to the top scoop out with a slotted spoon, shake off any excess water and put on the prepared tray. Repeat with the rest of the dough.
• Bake the jumbles for 20-25 mins or until golden then leave them to cool on the tray before transferring them to a plate or board. Dust with icing sugar before serving if you like.

Steps:

• Preheat oven to 350 degrees. In the bowl of an electric mixer, cream butter with 1/4 cup confectioners' sugar until fluffy. Mix in flour and salt until they're just combined. Stir in coconut.
• Roll dough into 1-inch balls; place 2 inches apart on a baking sheet. Bake until just starting to brown, 15 to 20 minutes. Roll the warm cookies in confectioners' sugar; let cool completely.

Steps:

• Preheat oven to 350°F.
• In a bowl beat butter and sugars until light and fluffy; add egg.
• Combine flour and baking soda; blend into creamed mixture. Stir in M & M baking bits, raisins and nuts.
• Drop rounded tablespoonsful of dough, about 2 inches apart, onto greased cookie sheets.
• Bake 13-15 minutes
• Cool 2-3 minutes on cookie sheets before transferring to wire racks to cool thoroughly.
• Store in tightly covered container.