{"id":7745,"date":"2025-07-22T20:15:08","date_gmt":"2025-07-22T20:15:08","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7745"},"modified":"2025-07-22T20:21:01","modified_gmt":"2025-07-22T20:21:01","slug":"garibaldi-biscuits","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/garibaldi-biscuits\/","title":{"rendered":"Garibaldi Biscuits"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Garibaldi Biscuits<\/span><\/h2>\n
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A singularly British biscuit named after an Italian general in the 1860s. Commonly eaten with a cup of tea or coffee, these are a very nostalgic biscuit for me. I didn\u2019t know how lucky I was that mum was a great baker, but there were a few biscuits she would buy and along with fig rolls there were these garibaldis. I would remember tearing a couple off from their perforated sheets and sitting them on the arm of the sofa while I watched tv! <\/span><\/div>\n
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Servings: <\/span>15<\/span> biscuits (plus some edge biscuits!)<\/span><\/span><\/div>\n\n
Author: <\/span>Roving Haggis<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 100<\/span> g (3\u00bdoz)<\/span> currants<\/span><\/li>
  • 2<\/span> Tbsp<\/span> caster sugar<\/span><\/li>
  • 1<\/span> tsp<\/span> cardamom powder<\/span><\/li>
  • Zest of a lemon<\/span><\/li>
  • 200<\/span> g (7oz)<\/span> plain flour<\/span><\/li>
  • 2<\/span> tsp<\/span> baking powder<\/span><\/li>
  • Pinch<\/span> salt<\/span><\/li>
  • 100<\/span> g (3\u00bdoz)<\/span> cold butter<\/span><\/li>
  • 50<\/span> g (1\u00beoz)<\/span> caster sugar<\/span><\/li>
  • 1<\/span> egg, separated<\/span><\/li>
  • Approx 3 tbsp milk<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Mix currants with the 2 tbsp caster sugar, cardamom powder and lemon zest.<\/span><\/div><\/li>
    • In a stand mixer, combine flour, baking powder, pinch salt and butter and mix till they reach a breadcrumb stage. Mix the egg yolk with 1 tbsp milk and add to the mixer. With it running then add a little more milk in stages until the dough starts clumping – approx. 2 tbsp. Stop straight away and press dough together well.<\/span><\/div><\/li>
    • Split in half and roll out to about 3-4mm (\u215b inch) thickness and move to a baking sheet.<\/span><\/div><\/li>
    • Lightly whisk the egg white and brush all over.<\/div><\/li>
    • Sprinkle the currant mixture evenly over the dough.<\/div><\/li>
    • Roll the other half out, brush with egg white and place that side down on top of the currants. Press well together with your hands or a baking tray, then using a cake decorating tool divide into rectangular biscuit shapes. Leave the ragged edges as they are great for snacking after.<\/div><\/li>
    • Brush all over with egg white then pop into a preheated oven at 180\u2103\/150\u2109 for 12-15 minutes till golden brown all over. When cool, break into biscuits and enjoy with a cup of tea or try on a cheeseboard, really tasty!<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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