These delicious little biscuits have a sprawling nature, like brandy snaps or florentines, you place a small blob of the mixture on the baking tray and they end up the size of saucers. The tricky part is getting the centres cooked enough before the edges become too golden, so don’t be tempted to use clod-hopping-big spoonfuls or the centres will stay sticky and the edges will be burnt. Trust me, I know what I am talking about. They are worth making just for the smell that fills the kitchen as they bake. Eat them any old way you like but they will be prefect served with ice cream and though I have yet to try it, half dipped in chocolate would be a combination made in heaven.

This recipe makes at least 24 jumbles

70 g butter
70 g caster sugar
60 g plain flour
2 Tbsp Seville marmalade, preferably thick cut
70 g flaked almonds
1 – 2 Tbsp orange juice

Heat the oven to 165C, 325F, Mk 3. Cream the butter and sugar together then add the marmalade and flour and mix till well combined. If the mixture seems a bit stiff add some freshly squeezed orange juice to loosen up the mixture, then stir in the almonds.
Place small teaspoonfuls spaced well apart on baking parchment lined baking trays and bake for 20 minutes. Keep an eye on them if your oven tends towards hotter, you don’t want them to be too dark round the edges but they will sprawl out and the edges should be golden brown. Remove from the oven. They will be pretty gooey at first but crisp up as they cool so peel them off the paper when they are cool enough to handle and leave till completely cold on a wire rack.