Garibaldi biscuits

Garibaldi biscuits

By
From
Mark Hix On Baking
Makes
10-15
Photographer
Jason Lowe

Remember these? I think they have gone out of fashion but you never know, they may well be back in. Garibaldi are lovely simply with a cuppa and make a great snacking biscuit as well as an excellent accompaniment to ice creams.

Ingredients

Quantity Ingredient
95g butter, cold and cut into small pieces
155g caster sugar
385g self-raising flour
a good pinch salt
250g mix of currants and raisins, finely chopped
90ml milk
3-4 tablespoons water
1 egg white, lightly beaten

Method

  1. In a mixing machine, food processor, or a bowl and using your fingers, mix the butter, 95 g of the sugar, the flour and salt to form a breadcrumb-like consistency. Add 80 g of the chopped raisin mixture, then gradually add the milk and mix together well. Shape into a smooth dough, wrap in cling film and leave to chill in the refrigerator for about 40 minutes.
  2. Meanwhile add the remaining dried fruit to a food processor with the water and blend to a coarse paste. Divide the chilled pastry in two and roll each piece out on silicone or greaseproof paper to make even-sized squares, about 5 mm thick. Leave to chill in the refrigerator for a further 30 minutes.
  3. Remove the rolled pastry from the fridge and spread the fruit mixture over one square. Carefully place the other pastry sheet on top. Run the rolling pin over the pastry to make sure it is flat and the fruit is evenly distributed and return to the fridge for another 30 minutes. Preheat the oven to 190°C.
  4. Cut the pastry square into 10 to 15 rectangular strips. Mix the egg white with 30 g of the remaining caster sugar and brush over the pastry. Scatter the rest of the sugar evenly over the top and bake in the oven for 8 minutes, or until golden. Leave to cool and store in an airtight container until required.
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