Garibaldi Biscuits
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’t 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!
Servings: 15 biscuits (plus some edge biscuits!)
Ingredients
- 100 g (3½oz) currants
- 2 Tbsp caster sugar
- 1 tsp cardamom powder
- Zest of a lemon
- 200 g (7oz) plain flour
- 2 tsp baking powder
- Pinch salt
- 100 g (3½oz) cold butter
- 50 g (1¾oz) caster sugar
- 1 egg, separated
- Approx 3 tbsp milk
Instructions
- Mix currants with the 2 tbsp caster sugar, cardamom powder and lemon zest.
- 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.
- Split in half and roll out to about 3-4mm (⅛ inch) thickness and move to a baking sheet.
- Lightly whisk the egg white and brush all over.
- Sprinkle the currant mixture evenly over the dough.
- 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.
- Brush all over with egg white then pop into a preheated oven at 180℃/150℉ 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!