Over 100 Delicious British Recipes

Atora (1) Atora light (1) Atora Light Vegetable Suet (2) Banoffee Pie (1) Battenberg cake (1) best before (1) Betty's Hotpot (2) Bird's (1) Blancmange (2) Blighty's Ayrshire Bacon (1) Blighty's British Recipes mailing list (1) Blighty's British Recipes Newsletter (3) Blighty's Tuck Store (1) Bloater Paste (1) boiling water (1) bovril (1) Bread (2) Bread and Butter Pudding (1) Bread Pudding (1) Breakfast (2) Cake (2) Chicken Pot Pie (1) Christmas (2) Colman's (3) Colman's Mustard (1) Colman's Savoury White Sauce Mix (1) Cornish (1) Crab Paste (1) Creme Brulee (1) Creme Caramel (1) curry (1) Custard (2) Custard tart (2) dessert (35) Dinner (17) Double Chocolate Pudding (1) drink (1) Earl Grey (1) Egg Custard (1) Eggs Benedict (1) fast food (1) Fish Paste (1) Fried Brussels Sprouts (1) gravy (1) gruel (1) Haggis (1) Hamlyn oatmeal (1) Heinz Salad Cream (2) Hollandaise Sauce (1) HP Sauce (1) Knorr (1) Lemon Barley Water (1) Light Meal (1) Lunch (3) Main course (2) Mars bar (1) McDougall's Self-Raising Flour (2) McWhinney's Irish Pork Sausages (1) McWhinney's Irish Sausages (1) Melton Mowbray style pork pies (1) Mr Kipling (1) Mulligatawny (1) orange curd (1) Oxo (1) Parkin (1) pastry (1) Patak (1) pate (1) pease pudding (1) pickle (1) Plain Flour (1) pork pie (1) porridge (1) potato (1) Potted Salmon (1) Preserves (1) Puddings (1) Queen of Puddings (1) Raised Crust Pastry (1) Raita (1) Recipe (2) Relish (1) Rice Krispies (1) Robertsons (1) roux (1) Ruskoline Crumb Dressing (2) Sausage and Bean pie (1) Sausage Casserole (1) Savoury Pie (1) scones (1) Self-Raising Flour (1) Shaw's (1) Shepherd's Pie (1) Sherry trifle (1) Shippams (1) shredded suet (2) snack (18) Soup (2) Spiced Apple Pastry (1) Sponge (2) spud (1) starter (2) Steak and Kidney Pudding (1) Sticky Toffee Pudding (1) stock (1) supper (1) Tapioca (1) Tapioca Pudding (1) tea (2) traditional British recipes (1) Turkish Delight (1) TV chefs (1) Vanilla Slice (1) Vitamin C (1)

20110906

Great Garibaldi Biscuits in Minutes

Garibaldi biscuits (cookies) are a very tasty sandwich of light pastry with a squashed raisin filling. They are a very popular item in the store, but you can make them at home for a fraction of the cost of the store-bought variety (I am talking myself out of business again - oh well ...). Here is how I made mine.

Ingredients

  • 1 cup self-raising flour
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 scoop raisins
  • 1 egg
  • Salt, milk

Preparation

  • Rub the butter into the flour until smooth then stir in the sugar
  • Add a very small amount of milk to make a workable dough
  • Roll out the dough on a floured board until very thin. If you can keep the rolled dough rectangular in shape that's great, otherwise trim it into a neat rectangle
  • Cut the rolled dough into two equal parts
  • Squash the raisins with a rolling pin then spread them onto one of the two pieces of rolled dough
  • Place the other piece of rolled dough on top of the raisins to make a raisin sandwich
  • Roll the sandwich with a rolling pin until it is once again very thin 
  • Score the surface of the sandwich about half way through with a knife to make a pattern of evenly sized rectangles (break along these score lines to separate the biscuits after baking)
  • Brush the top of the sandwich with whisked egg (this gives the biscuits a very attractive golden colour)
  • Bake at 400F on a greased baking tray until golden (about 20 minutes)

John's Notes
I made two batches of Garibaldi because I goofed on the first batch and made them with plain (all-purpose) flour. The second batch was made with the addition of a teaspoon of baking powder and certainly had a lighter texture.

If you don't have any self-raising flour, or baking powder, available go right ahead and make your Garibaldi with plain flour instead; they taste just as good.

Finally, how big is a raisin scoop? Well, how much do you like raisins? I packed my Garibaldi biscuits with as many raisins as I could squeeze in. I like raisins.

No comments:

Post a Comment