Garibaldi biscuits recipe, the exquisite British pastas filled with fruit

Desserts

In our British recipe book you could not miss some good pasta, or biscuits as they call them, to accompany their afternoon tea. I know that the name of these Garibaldi biscuits does not sound very British, but they are cookies with a long tradition in the islands, very popular.

Created by John Carr, a Scottish pastry chef, they began to be marketed in 1860 by the Peek Frean company. They were baptized with their characteristic name in honor of Giuseppe Garibaldi, an Italian military man, who made a famous visit to Great Britain in the mid-19th century. These pastas soon became very popular and today are sold by many brands, but making them at home is very easy.

Ingredients

For 20 units
  • Icing sugar 75 g
  • Ointment butter 75 g
  • Small egg 1
  • Pastry flour 100 g
  • Corinth raisins 100 g
  • 1 pinch salt
  • Sugar for dusting

How to make Garibaldi biscuits

Difficulty: Easy
  • Total time 32 m
  • Elaboration 20 m
  • Cooking 12 m
  • Repose 1 hour

It is important to have the butter very soft, and the egg at room temperature. Beat the butter and icing sugar with a wire mixer until creamy. Add the egg and continue beating until it becomes homogeneous.

Incorporate the flour, the pinch of salt and the currants, mixing everything well with a spatula or tongue, but without sudden movements, until obtaining a regular dough.

Place a sheet of plastic wrap on the work surface, place the dough and cover with another part of film. Stretch well to make a flat rectangle and refrigerate. Let cool for at least three hours.

Preheat the oven to 160ºC and place parchment paper on a work surface. Put the dough on top without the film, and roll out with a rolling pin until it is no more than 4 mm thick. Transfer the dough with the paper to a cookie sheet and bake for about 10-14 minutes. The edges should be darker, but the dough only slightly golden.

Outside the oven, still hot, sprinkle with a little sugar (optional). Cut the uneven edges and cut the dough with a knife into rectangles, with the dough still hot. Transfer to a wire rack and allow to cool completely.

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