Garibaldi Biscuit
Have you heard of a biscuits called " squashed fly biscuits"? Yes? No? What about "Garibaldi biscuits"? No? And what about "Raisins biscuits or sultanas biscuits" then? Yes, right? Raisins/Sultanas biscuits are quite common for us here and we used to eat this and commonly sold at the supermarkets.
Well, squashed fly biscuits or Garibaldi biscuits or Raisins biscuits they all are the same. This biscuit also exist under different names in other countries.
You can find more information on Garibaldi biscuits here (Wikipedia).
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g raisins
zest of ¼ lemon
Method
Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.
Trim the sides with a sharp knife so you have a clean rectangle then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown.
Cool on a wire rack.
These biscuits not only so good and they are so easy to make.
Well, squashed fly biscuits or Garibaldi biscuits or Raisins biscuits they all are the same. This biscuit also exist under different names in other countries.
You can find more information on Garibaldi biscuits here (Wikipedia).
Garibaldi Biscuits
Recipe sourced from Emma of Poires au Chocolat
Recipe sourced from Emma of Poires au Chocolat
Original Recipe from Delia Online
(Makes 16)
Ingredients
110g plain flour
¼ tsp baking powder110g plain flour
big pinch of fine sea salt
25g unsalted butter, cold
25g caster sugar + bit extra to sprinkle
1 egg
3 tbsp milk
100g raisins
zest of ¼ lemon
Method
Preheat the oven to 190C/375F. Line a big baking tray with baking parchment. Mix the flour, baking powder and salt together in a bowl. Chop the butter into cubes then add to the bowl and rub in. Stir in the caster sugar. In a bowl or mug whisk the egg yolk and milk together, then add to the bowl and gently mix in just until the dough comes together. Use your hand to bring it into a ball.
Dust the worktop with plenty of flour then place the mix in the middle and dust again. Roll out to a rectangle of roughly 7 x 11" or 20 x 30 cm, using more flour when needed. Tip the fruit onto one half and zest the 1/4 lemon on top. Spread the fruit out into an even layer so it covers half the dough. Fold the other half over the fruit. Check it hasn't stuck to the surface, dusting again if needed. Roll out to 7 x 11" or 20 x 30 cm again.
Trim the sides with a sharp knife so you have a clean rectangle then cut into two lengthways. Cut each strip into 8, so you have 16 small strips. Transfer to the baking sheet. Brush the tops with some of the egg white (you'll only use a small amount) then sprinkle with a little extra caster sugar. Bake for 14-16 minutes until deep golden brown.
Cool on a wire rack.
These biscuits not only so good and they are so easy to make.
I'm linking this post for Cook Like A Star hosted
by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Mich of Piece of Cake.
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