100 g orange juice
120 g butter (unsalted)
200 g icing sugar
60 g wheat flour
3 tsp sweet chilli sauce
Coarse Malax Loaf crumbs
Dried blueberries and cranberries
Place the butter and orange juice in a saucepan, heat until the butter has melted and mix well. Allow to cool.
Place the butter mixture, sweet chilli sauce and wheat flour in a blender and mix until even.
Chill in the fridge for 2 hours.
Using a spatula, spread a thin layer of the mixture on a sheet of baking parchment.
Sprinkle with dried berries, Malax Loaf crumbs and nuts.
Bake in the oven at approx. 175 °C until all the moisture has disappeared and the biscuit is starting to brown.
Remove from the baking tray when warm. The biscuit is still soft and you can cut it into shapes.
The biscuits will harden up when they cool down.
Serve with coffee or brandy, for example.