This week, Roy decided he wanted to try his hand at creating a type of biscuit which he has heard about several times, but never actually seen a recipe for. Roy has been fascinated by the idea of Garibaldi Biscuits since he noticed how often they feature in old English stories and when he noticed a recipe for the biscuits hiding in a tatty, thin recipe pamphlet he knew he would have to give them a go. The results were delicious and remarkably easy to make. Roy was unable to find out why they are called Garibaldi Biscuits, other than they are named after the famous Italian leader, but they are an English style biscuit - so he was left rather confused. They were delicious none-the-less though, so this week, Roy Creates Glorious Garibaldi’s.
You Will Need:
- 120 grams of self raising flour
- A pinch of salt
- 30 grams of butter
- 30 grams of castor sugar
- 1 egg yolk
- 2 tablespoons of milk
- Vanilla essence to taste
- 60 grams of currants
- Extra flour for rolling
Method:
- Line biscuit trays with baking paper and preheat the oven to 180 degrees celcius
- Stir together the flour and salt
- Add the butter and rub in with the tips of your fingers (or a pastry cutter) until the mix looks like fine bread crumbs
- Stir in the sugar and a little vanilla essence
- Mix in the egg yolk and 1 and ½ tablespoons of the milk, making a stiff dough
- Generously flour a clean surface and roll the dough out to about 2 to 3 millimetres thick. Try to keep the dough in a roughly rectangular shape
- Cut the dough into two roughly equal pieces
- Sprinkle the currants over one half of the dough and press down
- Cover with the other half of the dough and press to seal
- Roll the dough, full of currants, out to approximately 2 or 3 millimetres thick
- Cut into squares about 5 centimetres by 5 centimetres and transfer to the baking trays (leave a little room between the biscuits to allow them to rise and spread)
- Score each square, deeply, on the diagonal (this will allow you to snap the biscuits into two pieces when they are cooked)
- Brush the biscuits with the remaining milk
- Bake for 10 to 15 minutes, or until golden and delicious smelling
- Cool and store in an airtight container
- Enjoy!