Named after Italian general Giuseppe Garibaldi, these tasty biscuits are popular with adults and children alike. They are sweet and crunchy and moreish. Parents tend to like them as they contain fruit, and children favour the sweetness of the biscuit. They are certainly a favourite in my house, and I often make them in large batches and then keep them in an airtight container. I find that they make a perfect after school snack for the little ones – I often put them on a plate with a few slices of apple.
Preheat the oven to 160° C
Grease a biscuit baking tray
- 110g chilled butter, cubed.
- 205g currants, finely chopped
- 285g self-raising flour
- Pinch of salt
- 75g caster sugar
- 7tbsp milk
- 1 egg white, lightly beaten
- 1tbsp granulated sugar
- Sift the flour and salt into a mixing bowl.
- Rub butter into the flour and salt mixture until it resembles fine breadcrumbs.
- Stir in the caster sugar.
- Add the milk, a little at a time, until a firm ball of dough is formed.
- Chill dough for around 20 minutes.
- Knead the dough until pliable.
- Roll dough into a large rectangle that is 4mm thick.
- Cut the rectangle in half.
- Sprinkle the currants over one of the rectangles.
- Lay the second rectangle of top of the first.
- Roll the layered dough with a rolling pin until it is 4mm thick.
- Cut into fingers that are around 3cm wide and 8cm long.
- Brush with the egg white and sprinkle with granulated sugar.
- Bake in the oven for 12 minutes.
- Put on a wire rack and allow to cool completely.