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Garibaldi biscuits

Garibaldi biscuits

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.

4 out of 5 stars(1) Rate this recipe
Vegetarian
  • Makes12
  • CourseSnack
  • Prepare15 mins
  • Cook14 mins
  • Total time29 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

  1. 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.

  2. 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.

  3. 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.

  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, then enjoy with a cup of tea. These biscuits will keep for 1-2 weeks in an airtight container.

Nutritional

Typical values per item when made using specific products in recipe

Energy

46kJ/ 82kcals

Fat

2.5g

Saturated Fat

1.4g

Carbohydrates

13g

Sugars

6.7g

Fibre

0.5g

Protein

1.8g

Salt

0.6g

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Overall rating (4/5)

4 out of 5 stars1 rating