Garibaldi Biscuits
These Garibaldi Biscuits are also sometimes called the flies graveyard for the way the dried fruit shows through the dough.
Servings: 12 cookies
Calories: 107kcal
Ingredients
- 1 cup dried fruit use currants, raisins, I used dried cherries
- 1/3 cup orange juice
- 1 cup self-raising flour
- 1/2 tsp salt
- 1/3 cup of cold butter
- 2 TBSP sugar
- 1 egg separated
- 1 TBSP water
Instructions
- finely chop the dried fruit
- gently warm the fruit and the juice to a simmer, remove from the heat, strain the fruit out and place on paper towels to drain
- put the flour and salt in the bowl of a food processor and pulse to combine
- add the butter and process until it looks like crumbs
- sprinkle in the sugar and pulse
- add the egg yolk and the water and pulse again
- pull the dough ball out and knead gently
- divide in half and flatten into disks, wrap and chill for 15-20 minutes
- meanwhile press the excess moisture out of the fruit as much as possible
- preheat the oven to 350°
- when the dough is chilled roll each disk into a 6x8 rectangle
- brush one rectangle with egg white
- sprinkle the dried fruit over the top of the egg white, place the other rectangle on top
- roll the two together into a rectangle about 10x11
- cut in half lengthwise and then cut into 6 pieces
- brush with the egg white and bake for 12-13 minutes
- the biscuits should be lightly browned
- cool on the baking sheet for 5 minutes and then place on a cooling rack to cool completely
- separate if they are stuck together, I used scissors to gently cut the fruit between each biscuit
Nutrition
Serving: 1g | Calories: 107kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 143mg | Potassium: 53mg | Fiber: 1g | Sugar: 4g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.2mg