Description
Experience a true British classic with these crisp, golden Garibaldi Biscuits, featuring a sweet layer of zesty currants pressed between thin sheets of buttery pastry. These timeless treats are deceptively simple to make and provide the perfect nostalgic accompaniment to your afternoon tea.
Ingredients
- 1 cup dried currants (or raisins)
- 3 tablespoons orange juice
- 1 1/2 cups self-raising flour
- 1 pinch salt
- 4 tablespoons cold unsalted butter, cubed
- 2 tablespoons granulated sugar, plus extra for topping
- 1 large egg, separated
- 1 tablespoon water
Instructions
- Finely chop the currants and simmer them with orange juice in a small saucepan until plump, then strain and dry them thoroughly on paper towels.
- Pulse the flour and salt in a food processor, add the cold butter until the mixture resembles fine breadcrumbs, and then pulse in the sugar.
- Add the egg yolk and water, pulsing until a dough ball forms, then knead very gently on a floured surface until smooth.
- Divide the dough into two disks, wrap in plastic, and refrigerate for 20 minutes while preheating your oven to 350°F (175°C).
- Roll each disk into a 6×8 inch rectangle, brush one with egg white, spread the dried fruit over it, and place the second rectangle on top.
- Gently roll the layers together into a 10×11 inch rectangle, cut into 12 smaller pieces, and brush with the remaining egg white and a sprinkle of sugar.
- Bake on a parchment-lined sheet for 12 to 13 minutes until golden brown, then allow to cool completely on a wire rack.
Notes
For the best results, ensure your butter is very cold to maintain the pastry’s delicate snap. If the dough feels sticky while rolling, lightly flour your rolling pin rather than adding more flour to the dough itself to keep the texture light.
- Prep Time: 30 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: British