Homemade Garibaldi Biscuits Food
EASTER GARIBALDI BISCUITS
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
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
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
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.
GARIBALDI BISCUITS
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
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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GARIBALDI BISCUITS RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (4)Total Time 42 minsCategory Biscuit RecipesCalories 94 per serving
- Heat the oven to 180°C/160°C fan/gas 4. Lightly grease 2 sturdy non-stick baking trays with a little butter. Roughly chop the currants into smaller pieces.
- Sift the flour and salt into the bowl of a food processor or a mixing bowl. Add the butter pieces and pulse, or work together with your fingertips until the mixture looks like fine breadcrumbs. In a mixing bowl, stir in 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, chill for 20 minutes.
- Knead the biscuit dough briefly on a lightly floured surface until smooth and pliable, then roll out to a large even rectangle 4mm thick. Cut the dough in half to form 2 rectangles.
- Sprinkle one of the rectangles evenly with the currants and lay the second rectangle on top. Sprinkle the work surface with a little more flour, then evenly roll out the layered dough into a large rectangle 4mm thick and about 24cm x 30cm.
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