Method
1. Preheat the oven to 200°C (180°C fan). Line a large baking tray with baking paper.2. Cream the butter and sugar using an electric mixer until pale and fluffy. Mix in orange zest and half the beaten egg until well combined. Stir in the mixed dried fruit.
3. Combine dry ingredients in a separate bowl: plain flour, self-raising flour, baking powder, cinnamon, chopped ginger and mixed spice. Gradually fold the dry mixture into the butter mixture until it forms a soft dough. If the dough is too crumbly, add 1 tbsp of milk.
4. Shape the rascals: Roll the dough into balls (approximately 1/3 cup per ball), place on the tray spaced 3 cm apart, and flatten slightly to about 6 cm wide and 2.5 cm thick.
5. Decorate the tops: Brush the tops with the remaining egg. Decorate each rascal with 2 cherry halves for eyes and 3 almonds for teeth (optional: add a piece of crystallized ginger for the nose).
6. Bake for 20-25 minutes, or until golden and cooked through. Let cool slightly on the tray for 10 minutes before serving.
Tip
• Serve warm or at room temperature. • Add a little more spice for a stronger flavour or adjust the decoration to taste.Ingredients
• 170g butter, softened
• 110g caster sugar
• 2 tsp grated orange zest
• 2 eggs, lightly beaten
• 200g mixed dried fruit
• 200g plain flour
• 200g self-raising flour
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp mixed spice
• 1 Opies Stem Ginger ball, finely chopped
• 1 tbsp milk (optional)
• 10 Opies Cocktail Cherries (for eyes)
• 30 blanched almonds (for teeth)
• Optional: Crystallized ginger pieces for decoration
