It’s confirmed – a fan-favorite cookie has been quietly discontinued “without warning”.
And Amy Wagner, director of PR and consumer experience at Arnott, has confirmed to 7NEWS.com.au that honey jumbles — the soft-baked gingerbread fingers with a mess of pink or white icing — are gone forever.
WATCH THE VIDEO ABOVE: Arnott’s product is quietly disappearing from the shelves.
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“We stopped baking our Honey Jumbles in July 2021. As of this writing, there are no plans to bring the product back to shelves,” she said.
A spokesperson cited “low sales and low consumer demand” as the reason for the move – but die-hard fans are devastated.
However, Wagner delivered some good news.
“We also know there are some VERY passionate Honey Jumbles fans out there, which is why Arnott’s Executive Chef, Vanessa Horton, adapted the Honey Jumbles recipe so people can recreate these iconic cookies at home,” Wagner said.
The recipe for Arnott’s Bake-At-Home Honey Jumbles is at the end of the article.
The news comes just weeks after Arnott’s discontinued the Classic Assorted variety pack due to “continued low sales and limited shelf space” – leaving shoppers devastated.
In an email response to a disgruntled customer, the company confirmed: “Due to persistently low sales and limited supermarket shelf space, the difficult decision has been made to discontinue production of this product.
“We hope you find another Arnott’s biscuit to enjoy in its place.”
In an interview with Sunrise, Arnott’s former food scientist, Russell Stuart, shared his thoughts on the latest discontinued article.
“I think it could be the beginning of the end of bikkies,” Stuart said at the time.
“They’re going back, there’s so much other new stuff out there and only the oldies eat them.
“I’m off the bikkies myself, but in my opinion it’s our nannies, it’s our grandparents that are hurting them. (They take) away the things our grandparents love.”
Honey Bun recipe
Arnott’s Bake-At-Home Honey Jumbles
Preparation time: 10 mins
Cooking time: 12 minutes
- 75 grams unsalted butter softened
- ¼ cup honey
- ¼ cup treacle
- 1 ½ cups plain flour
- 2 tsp ground ginger
- ½ tsp bi-carb soda
- 1 1/2 tbsp milk
- 1 egg white
- 11/2 cups powdered sugar
- 1 tsp lemon juice
- Pink food coloring
- Preheat the oven to 170°C. Line 2 baking trays with baking paper.
- In a small saucepan, combine butter, honey and syrup. Stir over moderate heat until melted and smooth. Do not let cook. Allow to cool slightly.
- Sift dry ingredients into large bowl, add honey mixture and milk, stir well until combined. Refrigerate for 30 minutes or until firm.
- Roll the mixture into 30 cm long rolls and cut into 7 cm long pieces. Place on the prepared baking sheet and bake for 12 minutes. Leave on the sheet for 5 minutes, then transfer to a cooling tray.
- For the icing, in a medium bowl, beat the egg whites until fluffy, then sift the powdered sugar into the egg white and beat until smooth. Dip ½ biscuit face in glaze and set aside. Add some pink food coloring to the frosting and repeat with the remaining cookies.
For more recipes for Arnott’s crowd pleasers, visit her website.
https://7news.com.au/lifestyle/food/much-loved-arnotts-biscuit-quietly-discontinued-during-covid-c-8980116 The popular Arnott’s Honey Jumbles cookie has been quietly discontinued during COVID