Garibaldi biscuits are a firm favourite with an afternoon tea.
These biscuits were invented by Huntley & Palmer in 1864. Although, according to historical records, the biscuits are a British invention, the name itself is Italian. There’s a great article by The Biscuit Baron who gives us a potted history of the biscuit that isn’t the most popular ( I love them!). There’s also a recipe provided.
Here’s our own recipe for the biscuit.
Ingredients
- 110g cold butter (unsalted ), chopped into small pieces, plus extra to grease
- 200g dried black currants
- 280g self-raising flour, plus extra to dust
- Pinch salt
- 75g caster sugar
- 6 tbsp whole milk
- 1 large free-range egg white, lightly beaten
- 1 tbsp granulated sugar
Method
- Heat the oven to 180°C.
- Grease a large non-stick baking trays with a little oil/butter.
- Chop the currants into smaller pieces.
- Double sift the flour and salt into a mixing bowl (or use a food processor.)
- Add the butter pieces and pulse, or rub together with your hands until the mixture achieves the effect of fine breadcrumbs.
- Mix in bowl, adding the caster sugar, then mix in the milk a few drops at a time until it comes together to form a firm dough. If the dough is quite warm,
- Put in fridge for 20 minutes to cool.
- The biscuit mixture should be kneaded briefly on a lightly floured surface until smooth and pliable
- Roll out to a large even rectangle 4mm thick. Cut the dough in half to create 2 rectangles.
- Using one of the rectangles, sprinkle the currants evenly an put the second rectangle on top.
- Lightly flour a work surface and roll out the layered dough into a large rectangle 4mm thick and about 24cm x 30cm.
- Cut the rectangle lengthways in half (remembering to trim the edges to begin with and then across into fingers about 3cm wide and 8cm long.
- Spike the dough all over with a fork, brush with the egg white and cover with granulated sugar.
- Carefully lift the biscuits using a fish slice onto the prepared baking tray, spacing them out evenly.
- Bake for 12 minutes until lightly golden brown. Remove from the oven and leave to cool on the trays.
TIPS:
- Remember not to overcook the biscuits, the appearance should be a light brown
- Also depending on the size of your tray, you may need to use two!!
- The biscuits can be stored in an airtight container for several days
