Easter Garibaldi Biscuits is a traditional British recipe for a classic biscuit (cookie) made from a blend of sugar, butter, egg yolk and flour flavoured with mixed spice and containing currants and mixed peel in the bater that's rolled, cut into Easter shapes, part baked, glazed and oven baked until golden brown. The full recipe is presented here and I hope you enjoy this classic British version of: Easter Garibaldi Biscuits.
Named after Giuseppe Garibaldi, an Italian general and leader of the struggle to unify Italy the Garibaldi biscuit (cookie) was first manufactured by the Bermondsey biscuit company Peek Freans in 1861 following Garibaldi's popular visit to South Shields in England in 1854 and due to Peek Freans' recruitment of Jonathan Carr, one of the great biscuit makers of Carlisle.
The biscuits also exist under different names in other countries, including Australia (with the name: "Full O'Fruit") and New Zealand (with the name: "Fruitli"). The traditional version (not this Easter variant) is made from two sheets of dough with the fruit squashed between them by rolling. As a result, colloquial names include fly sandwiches, flies' graveyards, dead fly biscuits, or squashed fly biscuits as the currants resemble squashed flies.
Go to the printable version of the recipe
110g (1/4 lb) butter, softened
1 egg, separated
225g (1/2 lb) plain flour, sifted
generous pinch of mixed spice
55g (2 oz) currants
30g (1 oz) candied peel
2 tbsp milk
Sift the flour into the creamed mixture and fold in to combine. Add the mixed spice, currants and candied peel then stir to combine. Now stir in just enough milk to form a stiff dough.
Turn the dough onto a floured work surface and roll out to about 3mm (1 in) thick. Use rabbit, chick and egg-shaped cutters to cut out the biscuits then transfer these to a baking tray. Place in an oven pre-heated to 160ºC (320ºF) and bake for 10 minutes.
Remove the biscuits from the oven and brush with the egg white to glaze. Sprinkle a little caster sugar over the top then return to the oven and bake for about 5 to 10 minutes more, or until pale golden brown.
Remove from the oven then transfer the biscuits to a wire rack to cool completely. Store in an air-tight tin.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Named after Giuseppe Garibaldi, an Italian general and leader of the struggle to unify Italy the Garibaldi biscuit (cookie) was first manufactured by the Bermondsey biscuit company Peek Freans in 1861 following Garibaldi's popular visit to South Shields in England in 1854 and due to Peek Freans' recruitment of Jonathan Carr, one of the great biscuit makers of Carlisle.
The biscuits also exist under different names in other countries, including Australia (with the name: "Full O'Fruit") and New Zealand (with the name: "Fruitli"). The traditional version (not this Easter variant) is made from two sheets of dough with the fruit squashed between them by rolling. As a result, colloquial names include fly sandwiches, flies' graveyards, dead fly biscuits, or squashed fly biscuits as the currants resemble squashed flies.
Go to the printable version of the recipe
Easter Garibaldi Biscuits Recipe
Ingredients:
110g (1/4 lb) caster sugar110g (1/4 lb) butter, softened
1 egg, separated
225g (1/2 lb) plain flour, sifted
generous pinch of mixed spice
55g (2 oz) currants
30g (1 oz) candied peel
2 tbsp milk
Method:
Cream together the butter and sugar in a bowl until light and fluffy. Add the egg yolk and beat until thoroughly combined.Sift the flour into the creamed mixture and fold in to combine. Add the mixed spice, currants and candied peel then stir to combine. Now stir in just enough milk to form a stiff dough.
Turn the dough onto a floured work surface and roll out to about 3mm (1 in) thick. Use rabbit, chick and egg-shaped cutters to cut out the biscuits then transfer these to a baking tray. Place in an oven pre-heated to 160ºC (320ºF) and bake for 10 minutes.
Remove the biscuits from the oven and brush with the egg white to glaze. Sprinkle a little caster sugar over the top then return to the oven and bake for about 5 to 10 minutes more, or until pale golden brown.
Remove from the oven then transfer the biscuits to a wire rack to cool completely. Store in an air-tight tin.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Printable version of the Recipe
british, easter,biscuits, baking, traditional
Baking
Britain
Easter Garibaldi Biscuits
https://fabulousfusionfood.blogspot.com/2019/04/easter-garibaldi-biscuits-recipe.html
Easter Garibaldi Biscuits. This is a modern British recipe for a classic thin spicy and curranty biscuit (cookie) that is cut in Easter shapes before baking.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEI2rEnx_q4WSfN2vcOxwl8enGYhX29XmB8-K0ewZjl6ZLL3XGwqElW5tTicijynG7fsYtLxGstB_66utu0eyv0T3989YsowrOuLtzmvIKLow-jOZGFaoyJMLHrGUcCUE7KmChXsBJozw/s1600/easter-garibaldi-biscuits.png
2019-04-19
Yield: 12–16
Easter Garibaldi Biscuits
Easter Garibaldi Biscuits. This is a modern British recipe for a classic thin spicy and curranty biscuit (cookie) that is cut in Easter shapes before baking.
prep time: 20 mins
cook time: 25 mins
total time: 45 mins
Ingredients:
- 110g (1/4 lb) caster sugar
- 110g (1/4 lb) butter, softened
- 1 egg, separated
- 225g (1/2 lb) plain flour, sifted
- generous pinch of mixed spice (pumpkin pie spice)
- 55g (2 oz) currants
- 30g (1 oz) candied peel
- 2 tbsp milk
For the Filling:
Method:
- Cream together the butter and sugar in a bowl until light and fluffy. Add the egg yolk and beat until thoroughly combined.
- Sift the flour into the creamed mixture and fold in to combine. Add the mixed spice, currants and candied peel then stir to combine. Now stir in just enough milk to form a stiff dough.
- Turn the dough onto a floured work surface and roll out to about 3mm (1 in) thick. Use rabbit, chick and egg-shaped cutters to cut out the biscuits then transfer these to a baking tray. Place in an oven pre-heated to 160ºC (320ºF) and bake for 10 minutes.
- Remove the biscuits from the oven and brush with the egg white to glaze. Sprinkle a little caster sugar over the top then return to the oven and bake for about 5 to 10 minutes more, or until pale golden brown.
- Remove from the oven then transfer the biscuits to a wire rack to cool completely. Store in an air-tight tin.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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