Garibaldi biscuits
March 7, 2019
I never knew these were called Garibaldi biscuits. In my childhood we usually bought them, and they were called Full o' Fruit or Golden Fruit. Surprisingly easy to make - it's just dried fruit sandwiched between layers of pastry. These worked out so well, I'm going to try a cranberry filling next time.
Makes 24 pieces
3/4 c currants or raisins
2 tbsp brandy
1 1/2 c flour (I used wholemeal spelt)
1/4 c caster sugar (I used golden organic and panela)
80g cold butter, chopped
1/3 c milk, approx
1 tsp ground cinnamon
4 tbsp sugar
1 egg, beaten lightly
Soak currants/raisins in the brandy in a small bowl for 30 min. Drain off brandy.
Sift flour and sugar into a medium bowl. Rub in butter until crumbly and stir in enough milk to make a firm dough. Knead on a floured surface until smooth. Wrap in a plastic bag and refrigerate for 30 min.
Preheat oven to 190C. Line a baking tray with baking paper.
Combine 4 tbsp sugar and cinnamon in a small bowl.
Divide dough in half. Roll one half between 2 sheets of baking paper to 30x20cm. Place onto baking tray. Sprinkle with 2 tbsp of cinnamon sugar and the currants.
Roll remaining dough into another 30x20cm rectangle. Place on top of the currants.
Using a rolling pin, roll the slice on the baking tray to press currants into the pastry. it should be about 5mm thick. Trim edges and mark into 24 pieces. Brush the top with egg (or milk) and sprinkle with cinnamon sugar.
Bake for 20-25 min until golden brown. Leave on the tray for 5 minutes then cut along the marked lines into biscuits.
Behold the cranberry version below. SO good! Can I call them cranibaldis?
Posted by Bake Club. Posted In : slices
