Saturday, 18 December 2010

Christmas Garibaldi Biscuits

Garibaldi biscuits have been around for many years and are a great favourite for dunking. Try this recipe for spicy Christmas Garibaldi biscuits and serve them warm with mulled wine. If you prefer the traditional plain biscuit just leave out the spices.


100g butter, melted
100g icing sugar, sifted
100g plain flour
100g egg whites
1 tsp ground Cinnamon
1/2 tsp freshly grated Nutmeg
A good pinch of ground Ginger
200g currants


Mix together the icing sugar, flour, spices and butter until smooth. Gradually add the egg whites, a little at a time and mix well then fold in the currants.

Bring together, wrap in clingfilm and chill in the fridge for 1 hour.

Roll out the dough on a lightly floured surface to 1/2" thick. Cut into 12 rectangles, place on a baking tray and chill for a further 30 minutes.

Bake for 9-11 minutes until golden brown. Cool on a wire tray and store in an airtight tin until needed.

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