- For the filling
- 100 grams raisins
- 100 grams golden raisin
- 100 grams Currants
- 25 grams candied orange
- 25 grams Candied lemon
- 1 sour Apple
- 100 grams sugar
- 1 untreated lemon (Abrasion and juice)
- ½ teaspoon Gingerbread spice
- 50 milliliters Brandy
Peel the orange and lemon finely and add to raisins, sultanas and currants. Peel the apples, cut into quarters, remove the core and chop finely. Add the sugar, lemon zest, gingerbread spice and brandy to the the dried fruit and cover, preferably overnight.
For the dough: Beat the butter with the sugar until creamy. Add the flour and knead into a smooth dough. Cover with plastic wrap and chill for about 1 hour.
Preheat oven to 180°C (approximately 350°F).
Roll the dough into small balls and press into the wells of a muffin baking tray. Remove the excess dough from the edges. Spread the filling in the wells. Flatten the dough balls, cover the filling and press the edges. Roll out the remaining dough and cut out shapes for decorating the cakes. Brush with the beaten egg and bake in oven for about 25 minutes until golden.
Remove from oven and allow to cool in the baking tray. Serve dusted with powdered sugar.