Preheat the oven to 180'C.
Chop the candied ginger.
Dice the butter and keep refrigerated. Add the seeds from the vanilla pod to the flour and icing sugar. Place the flour, icing sugar, chopped ginger and butter into a food processor and beat until the mixture comes together in a ball. Roll out between 2 sheets of baking paper to about 5mm thick and then chill in the fridge for 30 minutes.
Using Christmas themed pastry cutters cut out the biscuits. Place on a baking sheet and bake in the oven for 12 minutes until brown round the edges and firm in the centre. Transfer to a wire wrack and allow to cool.
Dice the prunes.
Make a light caramel with the caster sugar. Fold the diced almonds through the caramel. Transfer to baking mat and allow to cool. Brake in to small pieces.
Lightly warm the fondant to achieve a runny consistency. Pour over the biscuits and sprinkle the chopped prunes and nut brittle. Allow to set before serving.
«Before pouring the fondant make sure the biscuits are completely cold, otherwise the warm biscuits will go soggy.»