In a medium-sized saucepan, combine the sugar, butter and syrup and stir it over a low heat until everything has melted together.

Transfer the mixture to a medium-size bowl and set it aside to cool for 10 minutes.

Stir the egg into the mixture and then sift in the dry ingredients and stir them through.

Sprinkle the bench top with flour and turn out the dough then knead it until it loses its stickiness.

Form the dough into a disc shape and wrap it in plastic wrap and then refrigerate for at least 30 minutes.

Pre-heat the oven to 140C(284F) fan-forced and line two oven trays with baking paper.

Take the dough out of the fridge and divide it into 8 pieces. It's easiest to cut it up like a pizza.

Roll each wedge into a 30cm long log and then cut each one into 5 6cm portions. I used a ruler to make them nice and even.

Use you fingers to round out the corners and then flatten each one slightly and place on the baking tray leaving at least 3cm between each one.

Bake the biscuits for 15 minutes and then leave them to cool on the trays.

To make the icing, beat the egg white until it starts to foam then stir in the icing sugar, flour and enough lemon juice to make it spreadable. If you want to use two colours, divide the icing in two and tint one bowl with pink food colouring.

Spread the icing over the cooled biscuits and leave them to set.

Honey jumbles will keep in an airtight container for at least a week or they can be frozen.