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Martha Collison's garibaldi biscuits
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100g plain flour, plus extra for dusting
¼ tsp baking powder
25g caster sugar, plus 2 tsp extra
25g butter, cold and cubed
1 Waitrose British Blacktail Medium Free Range Egg
2 tbsp milk
Finely grated zest of ¼ lemon
1. Preheat the oven to 180ºC, gas mark 4 and line a baking tray with baking parchment. Place the flour, baking powder, 25g caster sugar and butter into a bowl. Rub in the butter with your fingertips, as if making pastry.
2. Separate the egg, putting the yolk into a small bowl with the milk, then whisk together. Save the egg white for glazing. Add the egg yolk mixture to the dry ingredients and stir using a round ended knife until a soft dough starts to form. Use your hands to bring it together into a ball.
3. Liberally flour a work surface and tip the dough onto it. Roll the dough out into a rectangle around 20 x 30cm long, then sprinkle over the currants and lemon zest over half the rolled dough. Fold the uncovered half over the top of the currants, then roll out to reform the 20 x 30cm rectangle. Trim the edges of the dough, using a sharp knife, then cut into 12 even fingers.
4. 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 before enjoying with a cup of tea. These biscuits will keep for 1-2 weeks in an airtight container.
Typical values per serving:
This recipe was first published in January 2018.