Garibaldi Biscuits

I feel like these, along with fig rolls, are biscuits which are easily bought but not so commonly made. With that being said, they are pretty easy to throw together and you can make a lot of biscuits from a little amount of dough. I decided to refresh the sultanas in fruit juice just so they're not like bullets when you bake them (I also prefer sultanas to raisins before you think I have used the incorrect dried grape).

Makes 24

Hands-on Time 10 minutes

Baking Time 12 minutes

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Ingredients

120 sultanas
50ml orange juice
170g self-raising flour (plus extra for dusting)
40g plus 1 tbsp caster sugar
1/8 tsp fine salt
60g unsalted butter (cubed and chilled)
40ml milk
1 egg white

Equipment

Saucepan
Spatula
Small bowl
Mixing bowl
Spoon
Rolling Pin
Fine sieve
Knife or pizza cutter
Aluminium baking sheet
Baking parchment
Fork
Pastry brush
Wire rack

Method

1. Soak the Fruit

Add the sultanas and orange juice to the saucepan.
Place over a medium heat and stir with a spatula for a couple of minutes.
Transfer into a small bowl to cool.

2. Make the Biscuit Dough

In a mixing bowl, rub together 170g of flour, 40g of sugar, salt, and butter using your thumb and forefingers until the mixture resembles breadcrumbs.
Using a spoon, mix in the milk until a dough forms.

3. Cut and Bake the Biscuits

Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4.
Flour a worktop and rolling pin. Roll the dough out into a rectangle, 2mm thick.
Strain the sultanas using a fine sieve and scatter the fruit over half of the dough.
Fold the uncovered part of the dough over the fruit to create a sandwich.
Flour the surface and dough again and roll out again until you have a thin rectangle.
Cut the dough up into finger-like biscuits.
Place the biscuits evenly spaced apart onto a lined tray.
Brush an lightly beaten egg white over the tops of the biscuits.
Sprinkle the tablespoon of sugar over the tops of the biscuits and bake for 12 minutes until lightly golden. Cool on a wire rack.

Enjoy!