Mulled wine and fruit mince dodgers
Jane suggested making the most of the macerated fruit we had left over from December. The fruit just gets better and better and could be used to fill the fruit mince jammy dodgers.
Photo: Natalie Boog
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- 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
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.