Food & Drink Magazine

Extra Thick Garibaldi Biscuits Recipe!

By Pepper Bento

I am a big fan of many a sweet treat and get a hankering for them quite often.

The only problem being, if we do buy anything sweet and scrummy it can’t be kept for later snaffling oh no, instead it ends up being eaten almost instantly as if we were mischievous children eating the shopping before it is even unpacked!

More often than not this means that there is an empty void in the pantry when it comes to sweet stuff and that calls for spontaneous baking even into the wee hours!

Of course, when you’re wanting to shamelessly snack, quick is ideal and usually biscuits aren’t on the menu because personally all that rolling out and chilling is just too much and too long to bare!

Thankfully these biscuits don’t need any of that farting about and can be ready quickly.

Extra Thick Garibaldi

These biscuits, namely Garibaldi are very moreish and are a mix of flour, sugar, egg, butter and currants, simple!

I never used to like currants as a child, maybe because my dad used to refer to them as “squashed flies”! Ewww!

As an adult though they are growing on me, in fact, I even like them!

Here’s my recipe for extra thick Garibaldi’s, quickly, simply, delicious!

Extra Thick Garibaldi CU

Extra Thick Garibaldi
Makes 30

75g unsalted butter, room temperature
75g icing sugar, sifted
100g plain flour, sifted
1 free range egg
100g currants, seeds removed

Preheat the oven to 180oc.

Cut the butter into tiny pieces and add to a medium sized bowl.

Add the icing sugar and flour, mixing until smooth.

Add the egg and mix until completely combined.

Next, mix in the currants thoroughly.

Line a 9×9 inch brownie pan with baking paper and add the mix, making sure it is evenly and fully spread.

Bake in the oven for 10-15 minutes until evenly browned then leave to cool in the tin for a few minutes.

Lift the biscuits out on to a cooling rack and when cool, cut into rectangles 1 inch thick by 2 1/2 inches long.

Serve with tea!

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