Chocolate jumbles with caramel icing

Ingredients

• 60g butter
• 1/2 cup firmly packed brown sugar
• 3/4 cup golden syrup
• 1 egg
• 2 1/4 cups plain flour
• 1/2 cup self-raising flour
• 1/4 cup cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1 teaspoon mixed spice
• 2 teaspoons ground ginger

Caramel icing

• 1 egg white
• 1 1/2 cups pure icing sugar, sifted
• 1 tablespoon plain flour, sifted
• 1/4 cup golden syrup

• Method

1. Step 1
   Preheat oven to 160°C/140°C fan-forced. Line 4 large baking trays with baking paper.
2. Step 2
   Place butter, sugar and syrup in a saucepan over low heat. Cook, stirring, for 4 minutes or until smooth. Transfer to a large heatproof bowl. Stand for 10 minutes. Stir in egg. Sift over flours, cocoa powder, bicarbonate of soda and spices. Stir to combine. Turn dough out onto a lightly floured surface. Knead until dough no longer feels sticky. Wrap in plastic wrap. Refrigerate for 30 minutes.
3. Step 3
   Divide dough into 8 even portions. Roll each portion into a 2cm thick, 30cm long log. Cut each log into five 6cm lengths. Place lengths onto prepared trays, 3cm apart. Shape ends of each piece into rounds. Flatten dough slightly. Bake 2 trays at a time, for 15 minutes, or until just firm to touch. Cool on trays.
4. Step 4
   Meanwhile, make Caramel icing Whisk egg white in a small bowl until frothy. Stir in sifted sugar and flour until smooth. Stir in syrup. Spread tops of jumbles with icing. Stand at room temperature until set. Serve.