Prep 30 mins
Cook 15 mins
The Monroes often served Waverly Jumbles, the original 1800's recipe from the Monroe Family Recipes Cookbook follows, however I have posted the 'updated' version - which is the same recipe but with more specific directions. The original recipe says "One pound of flour, one-half pound of butter, three-fourths pound of brown sugar, two eggs, one-half teaspoon of nutmeg, two tablespoons of rose water. Roll out long and cut into strips, join into rings and bake." Time to make doesn't include the dough chilling time.
- 1 cup butter
- 2 cups light brown sugar, packed
- 2 free range eggs
- 2 tablespoons rose water
- 4 cups plain flour
- 1⁄2 teaspoon ground nutmeg
- Preheat the oven to 350°F.
- In a large bowl, cream the butter & the sugar until light in colour & smooth.
- Beat in the eggs, then add the rosewater.
- Gradually stir in the flour. Chill the dough for 1-2 hours.
- Pinch of a piece of dough at a time & roll into a 2" rope.
- Join the rope ends together to form a ring.
- Bake the Jumbles for 10-12 minutes in the centre of the oven.
- Cool on a wire rack then serve or store in an airtight container for upto a week.
I just finished a batch of these, and the flavor is very good, and I was surprised at how easy they were to make! They were a bit dry though, so I dipped them into a syrup (simmered 1 cup sugar, 1/2 cup water, a tsp of lemon juice and a splash of rosewater for a few minutes).