Easter Garibaldi Biscuits Recipes

GARIBALDI BISCUITS

Steps:

• Put the flour, salt and butter into a mixing bowl and rub to the fine crumb stage. Then add the sugar and after that enough milk to mix to a firm dough that will leave the bowl clean. After that transfer it to a lightly floured surface and roll it out to a rectangle 20cm by 30cm. Now sprinkle the currants over half the surface and then fold the other half on top and roll everything again so you end up with a rectangle 20cm by 30cm. Then trim it neatly using a sharp long-bladed knife, so you end up with a shape about 18cm by 28cm. Cut this into 24 fingers approximately 3cm by 7cm. Now place the biscuits on the baking sheet, brush with a little egg white and sprinkle with granulated sugar. Bake near the centre of the oven for 12-15 minutes, then cool on a wire tray and store in an airtight tin.

EASTER GARIBALDI BISCUITS

Steps:

• Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.
• Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.
• Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.
• Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.
• Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5-10 minutes, or until pale golden brown.
• Remove the biscuits from the tray and set aside to cool on a wire rack.

GARIBALDI BISCUITS

Steps:

• Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
• Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
• Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
• Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
• Lightly flour the board and roll the mixture again until 1/8 inches thick,.
• keeping as square as possible.
• Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.

GARIBALDI

Steps:

• Fill a cocktail shaker with ice. Add Campari, orange juice, and bitters. Shake vigorously for 15 seconds. Strain into a coupe glass; garnish with an orange twist and serve immediately.