Delia

Garibaldi Biscuits

Still lovely after all these years. Still popular with children and with everyone else.


Makes about 24

This recipe is from Delia's Cakes


Garibaldi Biscuits
Ingredients
 110g self-raising flour
 pinch of salt
 25g spreadable butter
 25g golden caster sugar
 2 tablespoons milk
 50g currants
 a little egg white, lightly beaten
 a little granulated sugar
 Preheat the oven to 200C, gas mark 6.
Equipment
Equipment:  You will need a large baking sheet, with a non-stick liner

Method

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.

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