Garibaldi biscuits

Name: Garibaldi biscuits
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 12
Ingredients: 100 g plain flour, plus extra for dusting; ¼ tsp baking powder; 25 g caster sugar, plus 2 tsp extra; 25 g butter, cold and cubed; 1 British Blacktail Free Range Medium Egg; 2 tbsp milk; 75 g currants; ¼ unwaxed lemon, finely grated zest

Martha Collison's Garibaldis are made with store-cupboard ingredients, so you’re never far away from a homebaked biscuit, and they keep well. If currants aren’t to your taste, use your favourite dried fruit – just ensure you cut it up to the size of a currant so it bonds suitably to the biscuit dough.

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Vegetarian

Makes12
CourseSnack
Prepare15 mins
Cook14 mins
Total time29 mins

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Ingredients

100g plain flour, plus extra for dusting
¼ tsp baking powder
25g caster sugar, plus 2 tsp extra
25g butter, cold and cubed
1 British Blacktail Free Range Medium Egg
2 tbsp milk
75g currants
¼ unwaxed lemon, finely grated zest

Method

Preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment. Put the flour, baking powder, 25g caster sugar and butter into a bowl. Rub in the butter with your fingertips, as if making pastry.
Separate the egg, put the yolk into a small bowl with the milk, then whisk together. Reserve the egg white for glazing. Add the egg yolk mixture to the dry ingredients and stir with a round-bladed knife until a soft dough starts to form. Using your hands, bring it together into a ball.
Liberally flour a work surface, tip the dough onto it, then roll out into a rectangle around 20x30cm long. Sprinkle the currants and lemon zest over ½ the dough. Fold the uncovered ½ over the top of the currants, then roll out to reform the 20 x 30cm rectangle. Using a sharp knife, trim the edges of the dough, then cut into 12 even-sized fingers.
Transfer the biscuits to the prepared baking tray and lightly brush with egg white. Sprinkle with a little extra sugar and bake for 12-14 minutes until a deep golden colour. Remove from the oven and allow to cool completely, then enjoy with a cup of tea. These biscuits will keep for 1-2 weeks in an airtight container.