HOW TO DRAW A TOMBSTONE RECIPES

Steps:

• In a medium bowl, mix the dried fruit, mixed peel, cherries and brandy. Set aside to soak for 1hr. Melt butter in a small pan, then pour into a medium bowl and set aside to cool for 5min.Stir in caster sugar, followed by the eggs, one at a time. Drain soaked fruit and mix into the sugar mixture. Add flour, baking powder and a pinch of salt and stir to combine. Cover and chill for 1hr. Preheat oven to 180ºC (160ºC fan) mark 4 and line 3 baking sheets with baking parchment. Put the icing sugar into a small bowl. Divide both the marzipan and biscuit dough into 20 even pieces. If the dough is sticky, dust your hands with a little icing sugar as you work. In the palm of your hand, flatten a portion of biscuit dough and place a piece of marzipan in the centre. Draw up the edges of the dough to encase the marzipan, then roll into a ball. Repeat with remaining dough and marzipan. Roll the balls in the icing sugar, then arrange on the lined baking sheets, spacing apart. Dust any remaining icing sugar over the biscuits. Bake for 20-25min, until lightly golden. Allow to cool on sheets for 5min before transferring to a wire rack to cool completely.