A layer of currants squashed between two layers of dough, then baked, Garibaldi biscuits are buttery, fruity and easy to make. Also known as flies graveyard or squashed fly biscuits, these cookies have a crispy exterior and soft centre and are perfect with a cuppa.
65gcaster (superfine) sugar, split in half(⅓ cup / 2.3oz)
¼teaspoonsalt
85gunsalted butter, grated and cold(¾ stick / 3oz)
1 ½tablespoonsmilk, cold(30ml) (notes 1)
1teaspooncinnamon
1egg yolk, beaten with a dash of water
For best results, always weigh ingredients where a weight is provided
Equipment
Cookie sheet
Pastry cutter
Instructions
In a small bowl, combine the currants and liqueur. Set aside.
Combine the flour, half the sugar and salt in a medium bowl. Whisk together.
Add the cold grated butter, and cut it into the flour using a pastry cutter, knife or your fingertips (if using your fingers, be careful not to melt all the butter).
Use a fork to mix through the milk, then pull the dough together with your hands.
Flatten out into a rectangle. Wrap in baking paper or plastic wrap and chill for 30 minutes.
Preheat the oven to 180C / 350F / 160C fan forced. Line a baking tray with baking paper.
Drain the currants, discarding the liquid. Set aside in a strainer over a dish to drain further.
In a small bowl, combine the remaining sugar and cinnamon. Set aside.
Cut the dough in half and, on a lightly floured surface, roll out one half to about 20cm square (8x8 inches) - use the base of an 8 inch tin as a guide. Carefully transfer it to the baking tray.
Scatter the drained currants over the rolled dough, followed by half the cinnamon sugar.
Roll out the second piece of dough and lay it over the top. Press down gently all over with your hands and trim off the rough edges of dough.
Brush the top with the egg wash, then sprinkle over the remaining cinnamon sugar.
Bake 25-30 minutes or until the top is nice and golden.
Carefully, use the ends of the baking paper to move the biscuit from the tray to a cutting board. Cut into rectangles, then allow to cool completely.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
The currants must soak for at least half an hour so make sure to do this step first.
Traditionally you would use brandy to soak the currants but I like Frangelico and always have it on hand. A sherry, muscat or even port will do the trick too or a liqueur like Amaretto.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.