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Baking & dessert

Garibaldi biscuits

Makes About 20 biscuits.

Recipe bywjf.morris
BakingNon-sourdough
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Total time1 hr 37 min
DifficultyModerate
Community ratingNew recipe
Whole recipe34.2g protein
Representative photograph for Garibaldi biscuits
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Structure checkedAdaptive recipe data
Serves
20

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Make dough

    8 minHands-on

    Mix flour, baking powder and dough salt. Rub in dough butter until fine and stir in dough sugar. Add yolk and enough dough milk for firm but rollable dough. Cover.

  3. 03

    Rest dough

    15 minHands-off · check as directed

    Rest for 15 minutes.

  4. 04

    Start heating the oven

    1 minHands-on

    Heat the oven to 170°C fan.

  5. 05

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 170°C fan.

  6. 06

    Roll and fill

    10 minHands-on

    Roll to about 30 × 40 cm, thinly and evenly. Scatter currants over a side and fold the plain side over. Roll back to a thin rectangle about 5 mm thick, pressing fruit into layers without tearing.

  7. 07

    Score and glaze

    5 minHands-on

    Transfer to the lined tray, score rectangles according to yield without separating and brush with wash egg white. Add finishing sugar.

  8. 08

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  9. 09

    Bake biscuits

    18 minHands-off · check as directed

    Bake at 190°C conventional / 170°C fan for 15–20 minutes until evenly golden and dry.

  10. 10

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  11. 11

    Recut warm

    2 minHands-on

    Recut scored lines while warm.

  12. 12

    Cool

    30 minHands-off · check as directed

    Cool fully before separating.

Equipment check

3 items required

  • Rolling pin
  • lined tray
  • sharp knife

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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