Garibaldi biscuits

These raisin-packed crunchy buttery biscuits are not too rich and not too sweet.
24 Item

“These biscuits were unkindly called ‘squashed flies’ by children; this was probably due to the appearance and slightly acid flavour of the filling.” This classic from The Australian Women’s Weekly cookbooks will still go down a treat!

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Our original Garibaldi biscuits from the Big Book of Beautiful Biscuits.



1.Combine currants and brandy in small bowl, stand 30 minutes. Drain, discard brandy.
2.Meanwhile, sift flour and half the sugar into medium bowl, rub in butter until mixture is crumbly. Stir in enough milk to make a firm dough. Turn dough onto floured surface, knead gently until smooth. Wrap in plastic, refrigerate 30 minutes.
3.Preheat oven to 200°C (180°C fan forced). Grease oven tray.
4.Combine remaining sugar and cinnamon in small bowl.
5.Divide dough in half. Roll one half between sheets of baking paper until 20cm x 30cm (8-inch x 12-inch) rectangle, place on oven tray. Sprinkle with 2 tablespoons of cinnamon sugar and currants. Roll remaining dough between sheets of baking paper until 20cm x 30cm (8-inch x 12-inch) rectangle, place dough on top of currants.
6.Using rolling pin, roll slice while on tray until 5mm (¼-inch) thick, trim edges. Mark into 24 rectangles. Brush top with egg, sprinkle with remaining cinnamon sugar.
7.Bake about 25 minutes, stand 5 minutes. Using sharp knife, cut into biscuits along marked lines.

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