Garibaldi Biscuits

12 minutes - 15 minutes

Makes about 24

This recipe is from Delia's Cakes.

Still lovely after all these years.

Still popular with children and with everyone else.

The Delia Online Cookery School: Watch more biscuit recipes being made in our video. Just click the recipe image to play.

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Method

Put the flour, salt and butter into a mixing bowl and rub to the fine crumb stage.

Then add the sugar and after that enough milk to mix to a firm dough that will leave the bowl clean. After that transfer it to a lightly floured surface and roll it out to a rectangle 20cm by 30cm. Now sprinkle the currants over half the surface and then fold the other half on top and roll everything again so you end up with a rectangle 20cm by 30cm. Then trim it neatly using a sharp long-bladed knife, so you end up with a shape about 18cm by 28cm.

Cut this into 24 fingers approximately 3cm by 7cm. Now place the biscuits on the baking sheet, brush with a little egg white and sprinkle with granulated sugar. Bake near the centre of the oven for 12–15 minutes, then cool on a wire tray and store in an airtight tin.

Ingredients

110g self-raising flour

pinch of salt

25g spreadable butter

25g golden caster sugar

2 tablespoons milk

50g currants

a little egg white, lightly beaten

a little granulated sugar

Equipment

You will need a Delia Online Baking Sheet (or similar) with a non-stick liner

The Delia Online bakware range is now available online and you can buy our Delia Online Baking Sheet and washable and reusable liner direct from Silverwood.

Click here for the baking sheet
Click here for the liner