FOR COMPOTE: Take all ingredients for compote in a heavy bottomed pan and simmer until thick and syrupy and the orange segments have completely broken down. Stir occasionally.

This takes around 20 minutes and more if you have added more water to the mixture.

Once done, fish out the 4 cloves and discard. Keep aside to cool.

You can bottle this and use it for any other dessert. A dash of orange liquor will add a lot of flavour to this as well.

FOR COOKIES: Using a stand mixer or hand mixer, cream the butter until fluffy, for 1 minute or so.

Add the sugar and cream again until pale and fluffy.

Add the egg and orange oil (or vanilla extract) and whisk well until combined.

In another bowl, mix the flours and spice powders with a whisk until combined.

Add the dry ingredients to the wet ingredients and combine until it forms a smooth dough. Use up to 1-2 tsp milk if the mixture is dry, to aid in forming a smooth dough.

Remove the dough into airtight container and chill for 1 hour or more.

Preheat oven at 175xb0C and prepare a baking tray with parchment paper or silicone mat.

Remove the dough from the fridge and pinch out walnut sized balls. Roll into a smooth ball and place on the prepared tray. Roll out the remaining dough similarly and place on the tray, leaving space between two cookie balls.

With your thumb or a round spoon, make an indentation in the center of the cookie.

Take the plastic cone filled with compote, snip a small diagonal piece in a corner and fill each indentation with some compote. You can also spoon a bit of compote into each cookie, but the snipped cone gives a neater effect.

Bake these for 15-18 minutes until golden around the edges.

Cool on a wire rack and serve when cooled. Store in airtight container.