Recipe by Um Safia
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.
Top Review by Sephardi Kitchen
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).
- 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
Directions See How It's Made
- 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.