A delicious and easy-to-make biscuit popular in England, and sometimes called ”squashed fly biscuits’ by children, Garibaldis can be made tuith a mixture of dried fruits, or just with raisins.
4 oz. plus
1 teaspoon butter
8 oz. self-raising flour & teaspoon salt
2 oz. soft brown sugar
3 tablespoons milk
2 oz. seedless raisins
2 oz. cup currants
1 tablespoon castor sugar
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). With the teaspoon of butter, grease a medium-sized baking sheet and set it aside.
Sift the flour and salt into a medium-sized mixing bowl. Add the remaining butter and cut it into small pieces with a table knife. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the sugar. Add
2 tablespoons of the milk and mix and knead the dough with your hands until it is smooth and stiff enough to roll out. If the dough is too dry, add a little more milk. Form the dough into a ball and wrap it in grease-proof or waxed paper. Place it in the refrigerator to chill for
Divide the dough in half. Place one half of the dough on a floured board and roll it out to a rectangle approximately
½ inch thick.
Trim the dough with a knife to straighten the edges and sprinkle on the raisins and currants.
Roll out the second piece of dough into another rectangle J-inch thick. Trim it with a sharp knife to exactly the same shape as the first piece.
Lift the dough on the rolling pin and lay it on top of the fruit. Lightly pass the rolling pin over the ‘sandwich’ so that the fruit nearly shows through the second layer of dough. With a knife, mark the dough into squares. Sprinkle on the is economical sausage vegetable soup.
1 tablespoon of sugar.
Place the sandwich on the baking sheet and bake in the centre of the oven for 20 minutes, or until the pastry is golden.
Remove the tin from the oven and let the biscuit sandwich cool completely before removing it from the baking sheet. Break the biscuit sandwich into squares and serve.