As a young child Garibaldi biscuits were an absolute favourite of mine! I think though, you either love them or hate them! We use to call them “Dead Fly Biscuits! I can still can remember them so well, even after 16 years of being a coeliac! I loved how you had to snap and break them apart, I loved the crunchy thin biscuit and then the chewy currants in the middle, delicious! I’ve wanted to have a go at making these so my niece who has never had the pleasure of eating a Garibaldi could try one and hopefully enjoy them as much as I did!
Attempt one…..not enough currants, and the dough was too crumbly! Attempt two…..I ran out of currants so had to put the remaining sultanas I had in the cupboard and add a few dried cranberries in for luck! This time the dough was too thick but the amount of dried fruit was spot on! I also baked them separately so I didn’t get them joined up as I wanted them to be! Take 3……I DID IT! Thin crispy biscuits, with a slightly chewy currant centre and all joined together! And my word they are delicious! So now I’m satisfied with the recipes, I’ll share it with you all!
Gluten Free Garibaldi Biscuits (makes 20)
- 260g Gluten Free self-raising flour
- 1 teaspoon xanthan gum (I use Doves Farm)
- 60g butter, cut into small cubes and cold!
- 60g sugar
- 130g currants
- 1 egg
- 3 tablespoons milk (approximately)
- Egg to glaze
- 2x Baking sheets, lined with greaseproof paper
- 1x 60cm piece of greaseproof paper,
- Rolling pin
- Pizza cutter
- Pastry brush
- Preheat oven to 180℃/Gas 4
- Place the flour, xanthan gum and butter in a bowl and using your finger tips, rub together between your fingers until it becomes like fine breadcrumbs
- Add the sugar to and mix well.
- Add the egg and then mix using a table knife, then gradually add the milk until the mixture clumps together. (you may need less or more milk at this stage)
- Using your hands gather up the dough to form a soft ball of dough.
- Fold the grease proof paper in half, open it up then place the dough on one side and fold the other side over to cover the dough.
- Roll out the dough until all the greaseproof paper is completely covered.
- Open up the greaseproof paper and then sprinkle the currants evenly over one half of the dough
- Carefully using the greaseproof paper, fold the other half of the dough over to cover the currants,
- Roll the dough out again, to seal and join the dough halves, some of the dough will ooze out from between the greaseproof paper.
- Trim the edges of the dough using a pizza cutter using the grease proof paper as guide (using a pizza cutter gives nice neat edges than if you use a knife) Keep the off cuts to make extra biscuits if you want, they’ll taste just as delicious! Just roll out and cut out biscuits using a cookie cutter!
- Using the pizza cutter, cut the longer side into four then the shorter side into five to form 20 even sized biscuits. Don’t seperate the biscuits at this stage, just cut them.
- Glaze the biscuits with beaten egg
- Divide the biscuits into four rows of five and carefully place each row onto the prepared baking sheets (I used a large fish slice to help do this easily)
- Using a fork, prick each biscuit 3 times, at the top, middle and bottom!
- Bake for 15-18 minutes, until biscuits are golden brown
- Leave the biscuits to cool in the baking trays
And there you have them……..Garibaldi Biscuits!
Eat & Enjoy!