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
EASY EASTER BISCUITS
Celebrate Easter and the start of spring with these easy currant biscuits flavoured with lemon and nutmeg. They're perfect served with a cuppa
Provided by Esther Clark
Categories Afternoon tea
Time 45m
Yield Makes 40
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160 fan/gas 4. Place the butter and sugar in a bowl and beat together with a wooden spoon until well combined. Add the egg yolk, lemon zest and nutmeg and beat again.
- Add the flour, salt and currants and mix everything together to make a firm dough, using your hands if necessary. Form into a puck-shape, wrap and chill in the fridge for 30 mins.
- Line two large baking sheets with baking parchment and lightly dust your work surface with flour. Cut the dough in half and roll out to a ½ cm thickness. Cut out biscuits using a 6cm fluted cutter, lift onto one of the baking sheets with a palette knife, leaving a little space in between. Repeat with the remaining pastry to make a second tray of biscuits, re-rolling the off-cuts. Chill for 30 mins.
- Bake for 7 mins, then remove from the oven, brush with egg white, sprinkle with extra sugar and return to the oven for 7-8 mins or until lightly golden brown. Leave to cool on the trays for 5 mins then carefully transfer to a wire rack to cool completely.
Nutrition Facts : Calories 100 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 6 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.07 milligram of sodium
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- Make the biscuits. Heat the oven to 180°C/160°C fan/350°F/Gas 4. Place the currants and cranberries in a small pan with the orange juice and bring to the boil over a medium heat.
- Sift the flour and salt into a mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Add the egg yolk and 1 tablespoon of water and mix with a table knife until the mixture comes together to form a firm dough. Knead the dough very gently into a ball, then flatten it into a disc.
- Lightly dust the work surface with flour, cut the dough in half and roll out each piece to a 20 x 15cm rectangle (about 3mm thick).
- Lightly brush one of the rectangles with beaten egg white, then scatter the soaked currants and cranberries evenly over the top. Lay the second rectangle of pastry directly on top to cover.
- Dust the work surface with a little more flour, then evenly roll out the layered pastry and fruit into a 25 x 20cm rectangle. Trim the edges neatly, then cut the rectangle lengthways in half.
- Place the biscuits on the lined baking tray, spacing them out evenly. Bake for 12–15 minutes, until light golden brown. Remove the biscuits from the oven and leave them to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
- Decorate the biscuits. While the biscuits are cooling, melt the dark chocolate in a heatproof bowl set over a pan of gently simmering water, stirring until smooth.
- Dip one long side of one biscuit into the melted dark chocolate until it is half coated. Scrape the bottom of the biscuit along the edge of the bowl to remove any excess chocolate on the base, then place it on a wire rack.
- Pipe 3 thin lines of white chocolate lengthways down the dark chocolate coating. Using the cocktail stick, drag the lines of white chocolate first one way towards the centre of the biscuit, then in the opposite direction towards the edge of the biscuit, repeating to make a feather pattern across the coated half of the biscuit.
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