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
 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:  You will need a large baking sheet, with a non-stick liner


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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