Garibaldi Biscuit

Yield 16 biscuits


110g plain flour, sifted

1/2 teaspoon baking powder

Pinch of salt

25g cold unsalted butter, cubed

25g caster sugar, plus extra to sprinkle

3 tablespoons milk

1 large egg, egg yolk for the recipe and egg white for glazing

150g currants or half currants and half sultanas, chopped

Zest of half lemon, optional


1. Line a large baking tray with parchment paper.

2. In a roomy mixing bowl, add the flour, baking powder and salt.

3. Rub in the cold cube butter to a fine breadcrumb with your fingertips and stir in the sugar.

4. In a mug, lightly whisk the egg yolk and milk together, add this to the mixing bowl and gently bring the dough together into a ball shape with your hand.

5. Wrap the dough in cling film and allow to chill in the fridge for 30 minutes. Put the kettle on and have a coffee.

6. Preheat the oven to 180c/Gas Mark 5.

7. Dust a work surface and rolling pin with flour, then roll out the dough to a large rectangle.

8. Tip the fruit and lemon zest onto one half, spreading it out evenly so it covers half the dough.

9. Fold the other half over the fruit and roll out again with a little flour to a large rectangle.

10. Trim off the sides neatly with a sharp knife so you have a perfect rectangle – the off cuts are delicious.

11. Cut the dough lengthways, and then cut each strip into eight, so you have 16 small biscuits.

12. Transfer onto the baking tray with a palette knife.

13. Lightly brush each biscuit with the remaining beaten egg white, then sprinkle over a little caster sugar.

14. Bake for around 12 minutes until deep golden brown in the middle of the oven.

15. Allow to cool slightly on the tray before transferring onto a wire rack.

16. More caster sugar can be dusted over as desired.

Baker Mike’s top tips

* Double this batch if you are craving more and having to restrain yourself from making more.

* Replacing the dried fruits for chocolate chips will make a great kids’ version.

* Store in an airtight container for up to a week.