Garibaldi Biscuits Food

GARIBALDI BISCUITS

Garibaldi Biscuits image

Still lovely after all these years. Still popular with children and with everyone else.

Categories Biscuits and Cookies Mother's Day: Recipes for children to make Gluten free Recipes

Yield Makes about 24

Number Of Ingredients 8

Ingredients

110g self-raising flour
pinch of salt
25g spreadable butter
25g golden caster sugar
2 tablespoons milk
50g currants
a little egg white, lightly beaten
a little granulated sugar

Steps:

Put the flour, salt and butter into a mixing bowl and rub to the fine crumb stage. Then add the sugar and after that enough milk to mix to a firm dough that will leave the bowl clean. After that transfer it to a lightly floured surface and roll it out to a rectangle 20cm by 30cm. Now sprinkle the currants over half the surface and then fold the other half on top and roll everything again so you end up with a rectangle 20cm by 30cm. Then trim it neatly using a sharp long-bladed knife, so you end up with a shape about 18cm by 28cm. Cut this into 24 fingers approximately 3cm by 7cm. Now place the biscuits on the baking sheet, brush with a little egg white and sprinkle with granulated sugar. Bake near the centre of the oven for 12-15 minutes, then cool on a wire tray and store in an airtight tin.

EASTER GARIBALDI BISCUITS

Easter garibaldi biscuits image

These traditional Easter biscuits are packed with currants and spice before being cut into cute Easter shapes.

Provided by James Martin

Categories Cakes and baking

Yield Makes 20-25 biscuits

Number Of Ingredients 8

Ingredients

110g/4oz butter, softened at room temperature
110g/4oz caster sugar, plus extra for sprinkling
1 free-range egg, separated
225g/8oz plain flour, sieved, plus extra for dusting
good pinch mixed spice
55g/2oz currants
30g/1oz candied peel
3 tbsp milk

Steps:

Preheat the oven 170C/150C Fan/Gas 3. Line a baking tray with greaseproof paper.
Cream the butter and sugar together in a bowl until light and fluffy. Beat in the egg yolk until well combined.
Fold the flour into the mixture, then stir in the mixed spice, currants and candied peel. Stir in enough milk to form a stiff dough.
Roll the dough out onto a floured surface and cut out the biscuits with fluted and Easter-shaped cutters. Place onto the baking sheet and bake for 10 minutes.
Remove the biscuits from the oven, brush with the egg white, sprinkle with sugar and return to the oven for 5-10 minutes, or until pale golden brown.
Remove the biscuits from the tray and set aside to cool on a wire rack.

GARIBALDI BISCUITS

Garibaldi Biscuits image

Make and share this Garibaldi Biscuits recipe from Food.com.

Provided by Doreen Randal

Categories Breads

Time 20m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 ounces currants or 2 ounces other dried fruit
1 pinch salt
1 ounce butter
4 ounces self rising flour
1 ounce sugar
milk, to mix

Steps:

Chop dried fruit (currants, raisins, sultanas or a mixture). Put flour and sugar into a bowl and rub in the butter lightly with the finger tips until no lumps remain, then stir in the sugar.
Add 1-2 Tbs milk to give a stiff dough and turn this on to a floured board.
Pat lightly into shape and roll out very evenly to 1/8 inches thick, keeping the dough a regular shape, then cut in half.
Sprinkle one half evenly with chopped fruit and cover with the other piece of dough.
Lightly flour the board and roll the mixture again until 1/8 inches thick,.
keeping as square as possible.
Trim the edges and cut into squares or triangles and bake on a greased tray in mod. hot oven @ 400°F for 15 minutes.

Nutrition Facts : Calories 878, Fat 24.3, SaturatedFat 14.8, Cholesterol 61, Sodium 1813.7, Carbohydrate 155.2, Fiber 6.9, Sugar 66.7, Protein 13.9

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