Garibaldi Biscuits

Shopping list

• 250 g plain flour

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• 75 g unsalted butter — cold

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• 75 g caster sugar

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• 1 tbsp demerara sugar — for top

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• 125 g currants — chopped small

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• 1 tsp mixed spice — optional

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• 1 pinch salt

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• 1 Unit egg — beaten

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• 2 tbsp milk — or more as needed

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Step by step

1. 1

   Rub butter into flour, salt, spice. Stir in sugars and all the dried fruit — fruit goes in now, before baking.

2. 2

   Bind with beaten egg and just enough milk to make a firm dough.

3. 3

   Roll very thin — 2-3mm — on floured surface. Prick all over with a fork.

4. 4

   Cut into thin rectangles, classic Garibaldi size ~ 7x3.5cm. Keep proportions thin and long.

5. 5

   Lay on lined trays, brush with a little milk, sprinkle demerara.

6. 6

   Bake 170°C fan / 190°C for 13- 16 mins until golden and crisp.

7. 7

   Cool completely — they harden as they cool.