Photo: Natalie Boog
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Ingredients
- 200g butter, soft
- 100g icing sugar
- 1 egg yolk
- 1 tsp grated orange rind
- 250g plain flour
- 2 tbsp raisins, finely chopped
- 2 tbsp sultanas, finely chopped
- 3 heaped tbsp orange marmalade
- 1/2 apple, peeled, grated
- 1 tbsp brandy plus a dash
- 1/4 tsp mixed spice
- 1 tsp chopped almonds
- 1.2lt red wine
- 2 small oranges, thinly sliced
- 2 cinnamon quills
- 1 cup caster sugar
- 4 cloves
- 2 tbsp brandy
Method
Cream butter and sugar until light and fluffy. Add egg yolk and combine. Add orange rind and flour, and mix to just combine without over-working. Rest in the fridge for at least 1 hour. Roll to 1/4 cm thickness and rest at least 1 hour. Pre-heat oven to 160C. Cut pastry into chosen shape, using cutters. Cut a hole from the middle of half the shapes. Bake biscuits until cooked and just starting to colour. Remove to a cooling rack.
Place raisins, sultanas, marmalade, apple and spice in a saucepan and bring to boil. Simmer and stir until it forms a thick paste. Add a dash of brandy, stir through almonds. Spread a small amount of fruit mix in the middle of each whole shortbread. Place a biscuit with centre hole on top. Place remaining ingredients, except brandy, in a saucepan and warm gently. Stir to dissolve sugar. Do not boil. Add brandy just before serving.
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