Garibaldi Biscuits Recipes

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:

• 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.

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.

HOMEMADE GARIBALDI BISCUITS RECIPE

Steps:

• In a small saucepan over low heat, combine the currants and brandy and heat until very warm but not simmering. Cover and set aside to let cool completely.
• Combine 3 tablespoons of sugar with cinnamon and set aside.
• In a medium bowl, combine the flour, the remaining 3 tablespoons of sugar, and salt.
• Cut in the butter until the flour mixture resembles coarse breadcrumbs, and then quickly knead in the milk until a dough is formed.
• Press the dough into a flat square, wrap well and refrigerate for 30 minutes.
• At the end of the chilling time, preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
• Divide the dough in half and on a floured surface, roll each half into an 8x8-inch (20x20cm) square. Place one square on the prepared baking sheet.
• Drain the soaking currants well and scatter them over the dough on the baking sheet.
• Top the currants with half of the cinnamon sugar and then with the second piece of dough. Press the dough together, brush it all over with the egg wash and then sprinkle it with the remaining cinnamon sugar.
• Bake for 25-30 minutes, until golden. Remove from the oven and immediately cut the biscuit in half and then cut each half into 6 equally sized rectangles. Let cool until firm.
• Enjoy with a cup of tea. Store leftovers in an airtight container for up to 5 days.

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.