Description
These classic British Garibaldi biscuits feature a thin, crisp dough packed with a layer of zesty, orange-infused currants. Perfectly golden and slightly chewy, they are the ideal traditional treat to enjoy alongside a warm cup of tea or a cold glass of milk.
Ingredients
- 1 cup dried currants or raisins (or finely chopped dried cherries)
- 1/4 cup orange juice
- 1 1/2 cups self-raising flour
- 1 pinch salt
- 4 tbsp cold butter, cubed
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 large egg, separated
- 1 tbsp water
Instructions
- Finely chop the dried fruit and simmer with orange juice in a small saucepan until liquid is absorbed; strain and pat dry thoroughly with paper towels.
- Pulse flour, salt, and cold butter in a food processor until the mixture resembles fine breadcrumbs, then stir in the sugar.
- Add the egg yolk and water, pulsing until the dough just begins to clump together, then briefly knead on a floured surface into a smooth ball.
- Divide the dough into two disks, wrap them, and refrigerate for 20 minutes to allow the butter to firm up.
- Preheat oven to 350°F (175°C) and roll each disk into a 6×8 inch rectangle on a floured surface.
- Brush one rectangle with reserved egg white, spread the fruit over it leaving a small border, and place the second rectangle on top.
- Gently roll the combined layers into a single 10×11 inch rectangle until the fruit starts to show through the dough.
- Cut into 12 even pieces, brush the tops with remaining egg white and a sprinkle of sugar, then bake for 12-13 minutes until light golden brown.
- Cool on the baking sheet for five minutes before transferring to a wire rack to crisp up completely.
Notes
To ensure the biscuits stay perfectly crisp, make sure to dry the fruit thoroughly after simmering; excess moisture can lead to a soft texture. If you find the dough becoming too warm while rolling, simply return it to the refrigerator for a few minutes to firm up the butter for a cleaner cut.
- Prep Time: 35 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: British