Description
These classic British Garibaldi biscuits feature a thin, crisp dough sandwiched around a layer of aromatic, orange-soaked currants. They offer a perfect balance of buttery crunch and chewy fruit, making them an elegant accompaniment to your favorite afternoon tea.
Ingredients
- Dried fruit blend (currants, raisins, or dried cherries)
- Orange juice
- Self-raising flour
- Pinch of salt
- Cold butter, cubed
- Sugar
- 1 egg yolk
- 1 tablespoon water
- 1 egg white
Instructions
- Finely chop the dried fruit and simmer in orange juice in a small saucepan; remove from heat, strain, and press dry with paper towels.
- Pulse the flour and salt in a food processor, then add cold cubed butter and process until the mixture resembles fine breadcrumbs.
- Add the sugar, egg yolk, and water to the processor and pulse until a dough ball forms, then knead gently on a floured surface.
- Divide the dough into two disks, wrap them, and refrigerate for 15 to 20 minutes to rest the gluten.
- Preheat the oven to 350°F (175°C) and roll each chilled disk into a 6×8 inch rectangle.
- Brush one rectangle with egg white, sprinkle the fruit evenly over it, place the second rectangle on top, and roll the sandwich out to a 10×11 inch rectangle.
- Cut the dough into 12 rectangular biscuits, glaze the tops with egg white, and bake on a parchment-lined sheet for 12 to 13 minutes until golden.
Notes
To ensure the crispest results, avoid over-kneading the dough as it can become tough. If you do not have a food processor, you can rub the butter into the flour by hand using your fingertips until the mixture looks like fine crumbs before adding the wet ingredients.
- Prep Time: 30 mins
- Cook Time: 13 mins
- Category: Snack
- Method: Baking
- Cuisine: British