Garibaldi Biscuits
Garibaldi biscuits are a classic British treat, featuring a layer of currants sandwiched between two layers of sweet, crunchy biscuit. These biscuits are perfect for enjoying with a cup of tea or coffee.
Ingredients
- 225g plain flour
- 1 tsp baking powder
- 85g cold unsalted butter, diced
- 55g caster sugar, plus extra for sprinkling
- 1 egg, beaten
- 3 tbsp milk
- 150g currants
Instructions
- Preheat the oven to 200°C (180°C fan).
- Sift the flour and baking powder into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the sugar, then add the beaten egg and milk to make a dough.
- Roll out half the dough on a lightly floured surface to a rectangle about 30 x 20cm.
- Sprinkle half the currants over the dough, then fold the dough in half and roll out again to the same size.
- Cut into 12 squares and transfer to a baking sheet.
- Repeat with the remaining dough and currants.
- Sprinkle the biscuits with a little extra sugar and bake for 12 minutes until golden.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 12 minutes
- Total time:
- 27 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per biscuit
- Carbohydrates
- 20g
- Fat
- 3g
- Protein
- 2g
Supplies
Baking sheet Rolling pin Parchment paper
Tools
Oven Mixing bowl Sifter
Serving suggestions
Serve the garibaldi biscuits with a hot cup of English breakfast tea for a delightful teatime experience.
Tips & tricks
For a twist, try adding a sprinkle of cinnamon or a drizzle of icing on top of the biscuits before serving.
Cost
$5