Garibaldi Biscuits

Method

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1. Heat the oven to 190°C / 375°F and line two trays with baking paper.

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2. Rub the butter into the flour and baking powder until it looks like breadcrumbs, then stir in the sugar.

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3. Add the egg and enough milk to bring the mixture together into a firm dough.

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4. Divide the dough in half and roll one half out into a 20 x 30 cm rectangle about 2 mm thick. Scatter the currants evenly over the top.

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5. Roll the second half out to the same size and lay it over the currants. Roll gently with the rolling pin to press the layers together and embed the currants.

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6. Brush with milk, sprinkle with the sugar and cut into 16 rectangles. Score each lightly with a knife.

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7. Set on the trays and bake 12 to 15 minutes, until golden.

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8. Cool on a wire rack.

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Chef’s Tips

• Roll thin. Thick Garibaldis are cakey rather than crisp.
• Press the layers together firmly so the currants stay in.
• Score the biscuits before baking so they snap cleanly.

Pairing Suggestions

• A cup of tea
• A glass of milk
• A mug of coffee

Storage & Reheating

Keep in an airtight tin up to 5 days. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.